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I did not boil the injection liquid. I would consider the meat to have been properly handled prior to smoking, I am pretty meticulous about that. I am letting it run again while I monitor the posts. I figure I have about another 6 hours before I have to decide one way or another.
It had heat for 4 hours. It was being smoked at 225 degrees. The power was out for 4 hours. The meat was injected with a fairly basic marinade of apple juice, sugar, salt and water.
I was set up for a nice low and slow smoke of a large pork shoulder on my electric smoker this evening and 4 hours into the process the power went out. Meat had reached an internal temp of 135 degrees. I didn't do anything to the smoker during the outage so there was some heat retained (The...