Hi All - I got a Masterbuilt Extrawide Propane smoker for Christmas and am using it all the time. Just cooking whole chickens is amazing, I've tried brisket, brats, salmon, pork loin and chops. I can't believe how good things taste coming out of this thing. And thanks so much to this forum for giving me advice as a newbie. Decided to join in - hope to give back but have a question right now...
I've been using the stock door thermometer, but never felt it was trusty. The wife gave me a Maverick Redi-Chek ET-73 so I'm putting it through the paces this weekend - Happy Memorial Day everyone and thoughts to our vets. I cooked chicken and brats Friday and everything turned out fine. Yesterday I started a 5.5 pound pork shoulder at 9:30am hoping to eat it for dinner, which I found was not realistic. Here's a summary of the day:
9:30am - Meat in (w/ mustard and rub on it from night before), smoker reading 225 on my new thermometer, about 190 on the original smoker one.
1pm - Kept smoker temp at 225 +/-. Put temp probe in meat and it read 140. Original door therm. reading about 190.
3:30pm - Meat probe reading at 150.
5pm - Meat at 160.
5:30 - dinner guests arrive
6:30 - Meat at 165. We eat tacos.
10:30pm - Meat at 172.
2am - Meat at 176. I take it out, wrap in foil and put in oven at 210 degrees, afraid something is wrong I just want to get it up to temp and ask the forum if it is edible.
8:30am - Meat at 200. I take out and am letting it sit. Maybe last nights dinner can be today's lunch?
So I've got it resting in foil. I'll post pics once I take it out, but when I transfered it at 2am it was looking delicious. A couple of questions:
- Is it normal for a 5.5 pounder to take 23 hours?
- From reading other posts, it is probably safe to eat, but I'd like to make sure... this thing is edible, right? No bacteria problems with this long of a cook? Don't want to get my 2 and 4 year olds sick, or the mother in law.
- I haven't had a chance to check my new thermometer, but does it sound like something is off? It was great using it, I could keep my temp right around 225 the whole time, feeling good about it from a distance. But the difference with the door therm. and the long cook time have me concerned.
- I had my smoker probe next to the meat, is this a bad idea?
Thanks for any help. I'll post pics. And thanks so much for the forum.