Hey gang, I am a big fan of Big Bob Gibson and Chris Lilly - but alas I have no skills to replicate their grub. Big issue I have today is I passed out mid-smoke last night with a Pork Butt on the smoker - lost temp in the smoker I was good at 3:30 cruising at 225, with a fresh batch of coal in the smoker - but by 6 heat was gone - I immediately got it back up - but feel like the meat never got up to a good temp during that time - start the smoke at 1am.
Suggestions?? Currently at 150 internal - aiming for 195.
Ia this pork butt toast or am I still good??
I am in Toronto so those of you in KC and Royal fans don't hold it against me !