Long story short, we have a 6 lb pork shoulder on the grill. Unfortunately it's been at a smoker temp of 160 for about 4 hrs (again, long story) Question, is the meat still ok? Just checked IT and its at 140. I'm back and reving up the briquetts now to ramp up to 225 'ish.
Thanks for any help.
Bryce
Thanks for any help.
Bryce