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Unread 04-05-2013, 09:23 AM   #6
Found some matches.
Join Date: 04-03-13
Location: Lincoln, NE
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My best guess is that it will be fine. As long as you get the smoker back up to temp, any bacteria and such will cook off as the meat temp rise and it should be good to eat. If it was in the range of 140-150 as you report, that is well outside the range for many bacteria to grow. A lot of bacteria thrive in the 60-105F range.
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