I am a newbie to the world of smoking but looking forward to some tasty dishes down the road.
I am using a Brinkmann smoker similar to the linked -
I smoked a 7.5 pound pork picninc yesterday for about 7 hours in the smoker, then put it in the oven for another 1.5 hrs and then sliced up the prok and cooked the chunks in the sauce for another 45 minutes.
My inexperience is what lead to the above massacre as I am not familiar with what to do at what temperature. When I removed the meat from the smoker it was at 140 degrees and after an additional 90 minutes in the oven it was at 160. I thought that 160 was the right temp(which I am finding not to be the case) and thus cut it up.
After cutting it up and cooking in the over for another 45 minutes, I popped it in the fridge for the evening?
Any suggestions for salvaging this, can I go ahead and eat it as is? My understanding is that the meat is cooked at 160 but I know it won't be pulled.