Meat temp safety

Discussion in 'General Discussion' started by jirod, Sep 26, 2015.

  1. jirod

    jirod Smoke Blower

    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.
  2. vwaldoguy

    vwaldoguy Smoke Blower

    I think as long as your smoker temp is above 225 during the climb, you're probably ok.  At least that's what the USDA says in this thread on another site.
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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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