The question is if you are bringing the butt up to 195-205, why would this "rule" still apply? Why couldn't it go 6-8 hrs before it reached 140? Assuming after 140 degrees all the bacteria is killed, so even if you had a bacterial "explosion" they would be rendered kaput by the time the internal temp reached 200??? Not sure I follow this for a meat cooked to that's high of a temp. Sure I can see if your eating the meat at 145 or near that... Help please!!