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Unread 04-05-2013, 09:42 AM   #11
flyingbassman5
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Quote:
Originally Posted by jburch3 View Post
Garzanium--It is if I cooked it! Just kidding! Thanks for your feedback. You're right, not what I wanted to hear, but I understand why I should be cautious. That said, I've still got at least another 7 or 8 hours left in the cook. If I keep it at 275-300, will I not kill off any bacteria that may have been there?
I forget where I read it and I'd try to find the article if I wasn't on my phone but I read that the USDA advises against eating any kind of meat that was partially cooked under minimum internal temp, was interrupted to the point that it stopped cooking or even cooled, and then brought to a "cooked" point above minimum IT. They also mentioned that any slow cooked meat products should be brought to a temp of 145 IT within 2 hours of placing on the pit. This attributes to why the USDA recommends a minimum cooker temp of 250*.

Does it mean that you will get sick if you finish it and eat it? Not likely but why risk it.

I'll try to find the article but for now its information to consider..
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