Meat temp safety

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jirod

Smoke Blower
Original poster
Jul 28, 2013
96
16
Iowa
Read a few other threads on this before, but I just want to confirm.

Put a bunch of pork butts on before bed, guessing with all the meat and dip pan the heat was blocked and the MES was running low. So after about 6 and half hours the IT of the meat is only at like 120.

I didn't put any probes or inject or anything. Should this still be ok? Thought I'd read as long as you don't puncture the meat there's more play in the 4 hour rule. I'm cooking for a bunch of friends of my dad, so a little more apprehensive than if it was just for me alone.
 
The 4 Hour Rule ONLY applies to Ground and meat that has been Injected, Boned and Tied or had the surface broken...JJ
 
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