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4 hour danger zone

Need some advice please.  I used a Thermoworks Smoke, but the meat probe didn’t work - it was reading -17*.  I put 2 8ish lbs butts on @ around 9 last night.  They were in the fridge all day until around 8 when I started to prep them and the grill.

I was having some temp swings (i need a new gasket), and the alarm went off on me a couple of times.  Finally had my grill temp settled in at around 225 and went to be around 12 - 12;30.  4:00 rolls around, and the Smoke alarm goes off at 190.

go outside and open things up and check my internals on the butts, and they are reading around 150.  I did not look at my dome temp till sometime after the 4 o’clock alarm, and now I notice a temp diff between the dome therm and the smoke - by over 40* - the dome being LOWER.

anyway, what’s others thoughts about the safety of the 4 to 140 rule with pork?


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