Newbie question here:
I started smoking two pork butts with a bunch of Charice sausage. The sausage maker told me not to exceed 180 or the fat would render out so the temp fluctuated between 150 and 180 for the first 8 or so hours of smoking.
At this point, I did some more reading and realized my temp should have been higher for the butts (they were injected with marinade, fyi). I still have them going but am wondering if that temp was too low and into the danger zone.
Any advice greatly appreciated. Thanks!
I started smoking two pork butts with a bunch of Charice sausage. The sausage maker told me not to exceed 180 or the fat would render out so the temp fluctuated between 150 and 180 for the first 8 or so hours of smoking.
At this point, I did some more reading and realized my temp should have been higher for the butts (they were injected with marinade, fyi). I still have them going but am wondering if that temp was too low and into the danger zone.
Any advice greatly appreciated. Thanks!