So I'm new to smoking and have made some great dishes but I made a mistake today and cooked some chicken thighs above the pork loin. Pulled out the pork loin at 154. At that point the chicken was around 160 degrees. I wrapped the pork for 15 min in foil then tossed on grill to put some sauce on it. Will I get sick? Does the surface temp of the pork kill everything or would the juice penetrate the meat? Help!!
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8/5/15 at 6:03pm