Re: Pork Butt Cooking TimeOK, wasn't sure of your lineage, so that makes sense.
Deep fried fattie, huh? Leave it to you my friend...........LOL!!! Love your experiments!
I'm new to smoking meat, but I have a good background in microbiology. When smoking, your meat will hang around ideal bacterial growth temperatures for a while. Obviously, since the goal is to cook the meat slowly, there is not much you can do about this. The previous post is correct - the final temperature will kill virtually all bacteria present. Those which it does not kill are protected by being in spore form already and will not be growing during the time spent in the danger zone anyway. All this to say, I would not worry at all about bringing the meat to room temperature before cooking. The main worry would be that the meat could spoil if left in the danger zone for a very extended period of time (like 12 hours...).
Some good info in this thread! I always wondered about how the low and slow affected the meat in the early stages of the cook. I've always tended to start hotter and then after a couple of hours start bringing the temp down for the long haul.