I have a pork but that has been in smoker for 4 hrs 15 min and it's only at 130 IT. I inserted the probe shortly after I placed it in the smoker. Usually make it over the 140 mark with no problems. Do I need to throw this away? I have a second one that wasn't probed until the 4 hr mark when I verified my maverick was reading properly. Thanks
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Pork food safety question
- Thread starter jayskibum
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If you're taking it up to 205F for pulled pork, it will be fine.
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