Give or take 5* one way or the other the point we were making is that the rules on food temps are for food storage, not for temporary holding etc...
At some point the internal temp is going to rise and it will do so slowly when smoking low and slow... and we still eat that meat that may have spent several hours rising above the 140* mark. So it's not out of line to think that meat sitting out on the counter for an hour will be in any way harmful to those who consume it.
The point being- "Critical Temps" ARE important to pay attention to, but no one here should have a problem with letting meat rise to above 40* before cooking, which is what my original thread was referencing.
Cheers to you for being better safe than salmonella.
How bout a home brew this way, bro?
