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Too Long in "Danger Zone"?

post #1 of 5
Thread Starter 

Hello,

 

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!

post #2 of 5

As long as the meat is not a boneless cut, or if you have not injected it, then you are ok.

post #3 of 5
Quote:
Originally Posted by Jasper7 View Post
 

As long as the meat is not a boneless cut, or if you have not injected it, then you are ok.

yeahthat.gif

 

I wait 3 hours in before inserting my probe for that reason.

You're good to go.

 

Bear

post #4 of 5

Even if it was injected or boned...135°F for 30 minutes is just as effective as 140+...You are fine anyway you look at it...JJ

 

timetempchart.jpg

post #5 of 5
Thread Starter 
That's really helpful everyone, thank you!!
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