Yes. Why would it not be would be my question

Dumb question if I may ... after pulling did you chill the meat with or without the foil, before putting in fridge?  Before storing cooked food in fridge we chill it using double pan method - food (solid or liquid) in inner pan, ice water in outer pan.

Absolutely agree with @The Cen-Tex Smoker, we just find that the ice water method is the fastest I can chill stuff at home.  Water conducts heat faster than air.

Reminds me of how we used to defrost freezer with hair dryer, duh!  Now we defrost with towel soaked in hot water.

Vac sealing and dropping in an ice water bath would be the fastest way to chill it. Unless you have a blast chiller at home.

Canugghead said:

DMW said:

Vac sealing and dropping in an ice water bath would be the fastest way to chill it. Unless you have a blast chiller at home.

not if you're using a chamber sealer though!

Stop mentioning those. I don't have room.

@Botch - I've only been down that road twice; and neither trip was nearly as challenged as you experienced.  The first time some 30+ years ago took around 30 hours to develop.  Had attended a shipmate's home-hosted party (Sat PM) and many of us got it.  I must have enjoyed the poison more than most-I ended up getting two liters of fluid (IV) the day it hit (Mon) but was back to work the next day.
Second one was around 20 hours to kick in but only lasted the night.  No need for any IV's.  All good the next day.  Of course my diet is likely ready for any internal food combat challenges  

Since you only got to 175, I’m guessing that the “pulling” was tough.  For reheating, I would go slow, with lots of moisture - almost a braise.

The jelly like substance was just that, jelly, or, more correctly, gelatin. That's the good stuff that makes PP succulent, and is the sign of a really good stock.

Botch, I've had food poisoning at least 5 times, but never near as bad as you. The last 2 times were probably the worst. My 'fridge was dying, and I learned that one day the compartment would be down around freezing, and the next, up into the 50's. At the usual 35 - 40F for 'fridges, cooked food should be OK for up to 4 days. Both the last times I got sick were after 24 - 32 hours.

My younger son, who should usually have been healthy enough to not suffer as much was worth

Not long after, my wife got sick probably from bacillus cereus on some poorly re-heated ravioli. BC is very nasty, and often is found on cooked rice. Causes projectile vomiting in adults, and can kill children and elders. For a couple of months we always erred on the side of caution.

I did lots of reading to figure out how to estimate the hazards, and suggest anyone else to do so, too.

Yet another review of the "safe zone."

The pathogens grow at any temperature above freezing and up to just under 130F. Just above freezing, the growth rate is so slow that problems take weeks to develop. Anything that was sitting at 110F for an hour or two must be assumed to have so many pathogens growing that there are lots to wipe out, and at 130+, which can take hours. Think of the growth rate as something like a cresting wave, w. the hazard at its most extreme just above human body temperature.

I believe there has been some modification of "safe zone." Don't recall exactly what, but it emphasizes the fact that the worst hazard occurs much faster between 80 - 110 F. Something thin  or small that can warm up quickly will become toxic a lot faster than 4 hours.

Among the things that modify the situations are the thickness of the cooling container, and its contents. Something like chicken salad, whose parts have all been exposed to air and human presence (we carry staph on out bodies) need to be chilled in metal containers no more the 2" thick. The insides of an 8" deep tray will stay warm long enough that the insides will be toxic before it gets down around 40F.