Too Long in "Danger Zone"?

Discussion in 'Pork' started by swgiddyup, Jul 9, 2016.

  1. Hello,

    First time posting. I'm smoking a couple of pork butts on a new smoker (Masterbuilt Electric). I have it set at 235 and put a probe in the butts at 3.5 hours. They registered at around 120 degrees internal. Now at 5 hours, they are at around 135. I plan on taking them up to between 200-205 internal. Reading a bunch of threads on the danger zone have me wondering, will they be safe to serve/eat?

    Any help appreciated, thanks!
  2. As long as the meat is not a boneless cut, or if you have not injected it, then you are ok.
  3. bearcarver

    bearcarver Smoking Guru OTBS Member


    I wait 3 hours in before inserting my probe for that reason.

    You're good to go.

  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Even if it was injected or boned...135°F for 30 minutes is just as effective as 140+...You are fine anyway you look at it...JJ
  5. That's really helpful everyone, thank you!!

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