Quote:
Originally Posted by CharredPiggies
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.
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Actually, the internal temperature of a solid piece of meat that is cooking is ok to be in the danger zone for extended periods. Bacteria does not have a chance to get in there unless you place it in there for some reason (makes me wonder about those that inject with 'dirty' needles). It is the surface area that would be affected by bacteria...and that gets to above 135 (140) fairly quickly.
