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Math/ meat geniuses - help me w the "danger zone"

AlaskanCAlaskanC Posts: 1,346
edited November -1 in EggHead Forum
So I started two big pork butts at about 2 in the afternoon yesterday - I had them at a dome temp of about 275 -290 all day. I checked on it before going to bed and it seemed to be falling and was at about 250. Like an idiot, I thought oh well and tapped her open just a little more to bring up the temp then went to bed.
I rarely take internal temps on meat like that, cuz its just done when its done - so I don't know what temp the meat was, but it had been cooking at 275-290 for 8 hours or so before I did my last check.
anyhoo - so I get up this morning at 8 and the egg is out ( found out why, and it is no fault of the egg.....just a ditzy me).

So last time I checked was at about 11pm and it was 250. I got up at 8am and it was out, and the meat was partially frozen and the outside temp is 23 degrees.

what say all of you?


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