I put a 10lb butt on the WSM at midnight. My smoker temp was between 225 and 275, and the goal internal temp was 195. Maverick thermometer was keeping an eye on things. I awoke at 7 and smoker was at 263 and butt was at 167. Three hours later it was still at 167. I had plans with the wife and family for Mardi Gras parades at 1:00pm. I increased the temp to 285 and watched it for another 1.5 hours, 171 degrees. I kinda mentioned that I might have to stay home to monitor the pork butt, but got "the look", I had already missed yesterdays parades by having to prepare the butt. So.....I decreased the temp to 260ish, added about 20 unlit kingsford briquets and hoped for the best. The butt was at 176 when I was forced to leave the house. We returned at 7 pm, the butt had been smoking for 17 hours, and the maverick said butt was at 140. I yanked it, and pulled it immediately. The flavor was great, some of it was a bit mushier than I like, but still good.
Question is....should I serve it? Is it safe to eat? I put it in the fridge immediately after pulling, My plan was to make some sauce and serve it for PP sandwiches later on this week.
The butt was only 15 dollars, but the time involved in getting good pulled pork is priceless. Mardi Gras is way too busy to try to smoke another.
I appreciate any thoughts,