First time posting. I'm smoking a couple of pork butts on a new smoker (Masterbuilt Electric). I have it set at 235 and put a probe in the butts at 3.5 hours. They registered at around 120 degrees internal. Now at 5 hours, they are at around 135. I plan on taking them up to between 200-205 internal. Reading a bunch of threads on the danger zone have me wondering, will they be safe to serve/eat?
Any help appreciated, thanks!