I've read up a lot on this forums and others about the danger zone and going from 4-140 in 4 hours. It seems like there is nothing published by the USDA about the 4 hours part but I'm on board with it being a generally accepted rule especially when you poke and prod a piece of meat. So how the hell do people inject and then smoke at 170-200 degrees? I don't expect big thick pieces of meat get to 140 in 4 hours at those temps. I want to cook a big brisket and inject. I was going to boil the beef broth and rub the injector down with rubbing alcohol and not temp probe until 4-5 hours into the cook. Do ppl just try and be as safe as possible with injecting and large pierces of meat even if it may fall outside of guidelines or should we cook at higher temps of we are going to probe and poke?