- Jul 4, 2014
- 2
- 10
We are fairly new to smoking and are questioning whether or not our meat that we smoked over night is safe to eat. Smoked 2 7lb pork butt. We started at 10 pm on smoke and this morning the internal temp of the meat is only 120 degrees. The smokers temp ranged from 130- 150 degrees. We turned the smoker to 180 degrees and are continuing to cook it but are wondering if having the meat at such a low temp overnight safe has exposed it to bacteria. Is this meat SAFE to eat??? Thanks