This is only meant to be a “rule of thumb” and DOES NOT apply in all situations. Some pitmasters say you should almost always follow the rule when cooking, while many others say it doesn’t really matter that much since all bacteria will be killed by the time the food is cooked anyway. Should you be concerned about this? That’s tough to say. This isn’t really a concern for smaller cuts of meat, but more substantial cuts might take a bit longer to get up past 140☏. One of the universal principles you see in BBQ is smoking “low-and-slow.” Since you’re cooking at a lower temperature over a longer period of time, there’s a higher chance that food will be in the danger zone for too long. The simple answer is that it applies to both. While this seems pretty straight forward, people are often confused about if this applies to cooking or serving.
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