I was away so seeing this a little late.
" Ready to go " If this was Rubbed and resting. The Salt/Sugar goes a long way toward inhibiting bacterial growth even at 13°F over 40. There is no mention of Injection, so I will figure it is intact. Daves Chart shows Temps various Bacteria survive at. Little to no growth at 40°F or less. If at 36° in the refer, the Butt takes a 7 days to spoil. Would you think, some 8 hours later, the meat is at 53°F so there is so much Bacterial growth that the meat is a DEP Super Site? Not likely... Bottom line, the temp rose slowly over the next few hours until it reached 53°. Did bacteria grow? Probably. But barring rotting to the point that the meat stinks and it is obvious it went bad, a good washing followed by a Salty Rub and Smoking over 200°F would render the meat safe. If it don't smell bad," I " would cook it and eat it, but other than Arthritus, I am a healthy individual and so is everybody in my family. If you or anyone eating the pork is very old, under 2 years of age or sickly with a compromised immune system, Toss the meat. Otherwise, there is little to worry about. The choice is yours and you know if you can afford to throw away meat...JJ
