The 4/140 rule still applies. You have to have the internal temp of the meat up to 140° within 4 hours.
ive been reading on this forum about food safety and noticed you put in your probe while meat was still cold.
I have been doing this also ,
but now I am wondering.
anybody have comments?
In this case however, I was not smoking at a low temperature, and the IT was at 160° in 2 hours.
I know a lot of people have had good success with their smokinators, but I have just never felt the need for one.
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