I was reading a few posts about this and just wanted a second opinion on my situation before I feed the majority of my family this meat lol. I placed a 10.5Lb Pork shoulder/picnic roast on the smoker last night around 8 PM. ST was sitting well around 225-230 from 8 until 1030PM, I then added a few more pieces of charcoal and wood before I went to bed. At this point I had not probed the meat at all so unknown internal temp. I woke up at 5 AM and noticed the ST was at 180. I went to check the meat and the IT of the roast was 137.
I read on a post here that since it was likely at 130+ for a few hours and since I still plan on getting it to almost 200 I should be ok as far as bacteria is concerned. however I would love someone to chime in on this situation just to be on the safe side. In the mean time I have stoked the smoker back up to 225 and will continue smoking the meat.
Thanks in advance,
SORRY just realized I did this in the grilling section not the smoking section. Sorry I think I was half asleep while writing it anyway. Ill repost it in the proper forum.