First of all, just wanted to start out with a huge thank you to this community for all of the info that I've been able to read up on so far. From searching and consistently scouring the site, I've been able to learn an immense amount before trying out my first smoke.
As I mentioned, this is my first smoke. I have a Masterbuilt 30" Electric Smokehouse and am trying out the Basic Pulled Pork Smoke. I bought a 11.8 (I realize this is abnormally large, but it was what was available) non-frozen pork shoulder from the local butcher, and let it sit in the refrigerator for around 14 hours with one of the recommended rubs on it. I put the smoke on at 7:00a yesterday morning and am now exactly 22 hours into the smoke at 225 degF.
As mentioned, I'm now 22 hours into a smoke, and have been stalled at ~175-180 degF IT for nearly the last 4 hours. I expected the stall, but am wondering two things: 1) Should I be worried about health concerns (I've read up on the 40-140 rule a bit now. I can't be sure if it was actually up to 140 within 4 hours of starting the smoke...I know it took 10-12 hours to get to 165 and wrap in foil), 2) Is this normal? I have verified with two thermometers (note: they are standard meat thermometers, so I have to crack the door to see the temp), but have no good way to verify if both are wrong.
I know that the time on these things can vary greatly, and even expected the stall, but to be honest, just didn't expect the whole thing to take this long. I'm not finding many examples on the forum of folks who's smokes are taking them over a full day and want to see if there's anything that I should do, if I should pull it early, etc.
Thanks in advance for the advice.
Edited by irex511 - 9/22/13 at 2:44am