Still so much to learn. I was again researching threads here about beef brisket and a caution caught my eye. I cannot find it again though and wonder if I misread something. It seemed it cautioned to allow no more than X number of hours until getting the IT up to a certain temp after injecting. For safety reasons I believe. If that's right have I been risking illness injecting say, pork butts the night before smoking and leaving them in my frige overnight? What about beef? I fear I may have missed something very important in the smoking prep stages in all my reading. Sure appreciate help and teaching here. Don.