Quote:
Unpunctured, intact muscle need only have the outside 0.5 inch pass through 140 degrees within 4 hours. Something easily done at temps of 200 F or more.
Now if you inject it, you have changed the "intact nature" of the meat and should treat it as ground meat or forced meat. This means the inside temp of the meat must pass through 140 within four hours. Usually requiring a temp of at least 275 F or better.
Unpunctured, intact muscle need only have the outside 0.5 inch pass through 140 degrees within 4 hours. Something easily done at temps of 200 F or more.
Now if you inject it, you have changed the "intact nature" of the meat and should treat it as ground meat or forced meat. This means the inside temp of the meat must pass through 140 within four hours. Usually requiring a temp of at least 275 F or better.
FWIW, I actually didn't inject the shoulder until about the 3 hr. mark. I cooked for about 90 minutes, rolled the meat over and cooked another 90 minutes. At that time, I did the injection on the top side, rolled it back over and injected what had been the bottom side. I left it alone after that until it hit 150 (I think--it's in the thread). Once that temp was reached it was foiled to prevent the outside from drying out too much. I pulled it once it reached 190. The bark on the bottom side was now soft (not crunchy). But, it was being chopped up for BBQ sandwiches anyway. The bark will be softened up by the sauce and the time in the roaster.
Food safety is something we need to pay close attention to. I hope I never give advice that is contrary to safety standards. If I ever do, please correct meASAP.