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Thanks for the replies. I had made so much other food, I decided not to serve it, though the chances it was bad were probably pretty low.

I only realized later I should have been noting probe temps earlier in the smoke. First probe I remember was about 145 at 7 or 8 hours, which I’m guessing is too low for that time.

T Thanks Al. I’m inclined to agree. Live and learn.

Newbie question here: I started smoking two pork butts with a bunch of Charice sausage. The sausage maker told me not to exceed 180 or the fat would render out so the temp fluctuated between 150 and 180 for the first 8 or so hours of smoking. At this point, I did some more reading and realized...