Originally Posted by jminion
if the cut is a bone in butt as an example the interior of the meat is not a problem it will be the exterior, same with large cuts of beef. Now if the butt is boned and tied back together then you have exposed the interior to bacteria and getting the cut up to 140 in 4 hours would be a good idea.
Ground meat if cooking at low pit temps or cold smoking them a cure is called for and I would use as directed based on weight.
Jim IMO you have nailed the issue. Cooking L & S exposes the outside to 200º+ temps which prevents bacteria growth EXCEPT on those parts cut and exposed to air (and bacteria) as in boned or ground meat.
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