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Unread 01-16-2012, 10:14 AM   #1
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Default question on danger zone temp

So in my first long cook on my UDS, I decided to go 225* on a pork shoulder using my stoker. I put it on @1AM and at 8AM, the internal temp is 141. Normally I cook at 250* using my kegs, but since I really don't need the pork shoulder ready to eat till the afternoon, I figured let it cruise at 225*. Is 7 hours too long in the danger zone? Within 2 hours it was at 90* internal temp if that makes a difference. I've since bumped it up to 250* and the IT is 147* 2 hours later. Thanks!
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Unread 01-16-2012, 11:09 AM   #2
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danger zone is more about surface temp than internal (as far as i know)

if the ambient temp in your smoker is 225, you have nothing to worry about.
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Unread 01-16-2012, 11:17 AM   #3
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Danger zone temp for meat is 40 degrees to 140 and 4hrs. Shouldn't hold meat between these temps for more then 4 hours.
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Thanks from:--->

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