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Pork butt overnight on Pit Boss 820 XL - only 153 deg after 10 hours at 200 F. Should I be concerned that it was <140F for hours?
You can google pathogen modeling program and the USDA.GOV website has free downloads. Anyone cooking and chilling meats should familiarize themselves with pathogens of concern and how to determine if there is a problem due to the process that was used. As an example, many think poultry has to be...
