quote:
"Question: What about the danger zone that I have been reading about? Since the meat spends so much time between 40 - 140 deg. F and now I see that you only want to get the internal temp. to about 135 deg. F, isn't this dangerous?
Answer: There's nothing to worry about because the meat is thoroughly pasteurized.
Here's a quote: "Pasteurization: A process named after scientist Louis Pasteur by which every particle of milk is heated to not lower than 145° F for not less than 30 minutes and promptly cooled to destroy any harmful bacteria that may be present without affecting flavor and food value." Since the meat is in the oven for hours, no bacteria will survive, especially in the presence of smoke, which is one of the best known preservatives. Don't underestimate the importance of sanitation and proper food handling after the meat is cooked and before it is served though."
Ok?!