Recent content by gojirarex

Chef JimmyJ,  Thanks.  I have read that thread and pretty much followed it to a T.  The only thing I can think of is 1) my probes are off, but to have both of them off at about the same range???  or 2) I simply had an incredibly stubborn SOB of a Pork Butt.  Like the Mother of all Stubbornness...

Thank you so much. I did my best to keep the temp of the smoker between 220 and 250 for the entire smoke.  and I had an iGrill thermometer inserted the whole time.  I took serve safe classes myself, and yeah.  Temp danger zone is anything under 140 for over 3 hours, you could have bacterial...

Wow, kinda sad.  My friend suggested this site for help and such. 46 views and not a single answer...  Kinda feeling like, well, wow...

Ok heres the situation Took the already rubbed 8.5# pork butt, out and into electric smoker at 140am last night. as of 9am it had reached 140 degrees.  by 1030 it had hit 150, and stayed there till about 6pm. it is now 730 and it is up to 163.  Have I lost this piece of meat?? Is it still...