This always comes up.
I got this from Martin "DDF".
The link was good just a few days ago, but now it is a "Page not found".
But I will say it has been a rule accepted here & all other smoking forums that I know of for a long time.
According to Douglas Baldwin, the rule is gathered from information in the US Food Code but not succinctly and specifically spelled out, that's why, even after MUCH searching, I wasn't able to find it previously.
Quoting Douglas Baldwin..... "the US Food Code requires that such food can only be between 41°F (5°C) and 130°F (54.4°C) for less than 4 hours (FDA, 2009, 3-501.19)".
So, "40 to 140 in 4" to make it easy to remember and for an added margin of safety!!!
Bear, I'm confused.... If you are only cooking to 135*, does this mean this is never safe to eat???? And I read your post from a couple of years ago about "Best Prime Rib Ever", and your temp chart showed it took 5+ hours to get to 139*.
I'm not trying to be argumentative, I'm just confused...