Pulled Pork vs. Danger zone

The "Danger Zone" only applies to injected or ground meat, or meat where the surface has been compromised. If it is intact whole muscle then it doesn't apply.
By waiting until 4 hours to insert your temp probe the surface should have been above 140*, and with an IT of 120* i'm sure it was, so any bacteria on the surface was already killed and not pushed into the meat.

You are fine and nothing to worry about, just keep it cooking and show us some pics when it is done!!!

^^^^what he said. Also, the bottom end of the "danger zone" is at 40 degrees

Many thanks Jeff

Tom

Yep, Dave gave valid information. As far as a Hard Source for the getting above 140*F in 4 hours...

A Guideline like 40-140 in 4...aka the Rule (less letters than Guideline) is, Easy to remember, Provides a margin of Error, Has been gleaned from information provided by Multiple sources, including but not limited to, Professional Food service organizations, The American Culinary Federation, The ServSafe program, the USDA and Food Service Professionals with Years of Experience... Is, " 40 to 140*F in 4 " written down in any Government Food Service Law Manual, or Word for Word on any fore mentioned Website or Charter?...NO...But it Has been adopted by This Site and others to protect our members...

You have done everything right and with just a few precautions, washing meat, using Salty Rubs before Injecting or Probing, the surface Bacteria is either greatly reduced or eliminated making even Injection of the Raw meat Safe...JJ 

They are all giving good accurate info. When I was last walked by the Florida State Health inspector I asked about this subject. He had no real answer for what needed to happen. The only thing he pointed out was the way the meat would be looked at. How was it prepped? Was it injected, cut, stuffed or was it left whole and intact. Whole muscle was able to take a longer slower cook time and the injected, cut or stuffed needed to be more in line with the 40-140 in 4hr guideline. I have been trying to get a straight answer from the health safety experts I interact with and no one can give me anything that is set in stone. I find it very interesting that nothing is written down around the comercial process for BBQ with how many places there are that sell it......

Since you left it whole and uncompermised you should be fine......

No need for me to chime in other than to say that the SMF has some of the best and most helpful Food Safety Experts!

Dave, JJ, and JarJar are always great sources of information regardless of the topic!

Bill