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Thanks. I didn't do mustard or any other binder, but I did go heavy on the salt in the rub. And obviously smoke.

I think I'm leaning towards tossing it. My only hang-up is the external temp of the meat (internal temp of the smoker) got to 140° in the first two hours and never dipped below it again. I added the yellow line in the attached graph. I don't know exactly where 140° is, but that yellow is close...

N No injections, just one probe in one of the butts. It's less about the money and more about the time. There's also a frustration I have a tough time putting words to about the "better safe than sorry" approach. Not that it's wrong necessarily, it just bugs me for some reason.

Thanks. Yeah I was reading this which made me think it's ok (only 1 jab with temp probe in one butt) plus salt in my rub plus smoke. I still have a feeling I'd be the only one eating this one, unfortunately.

Yeah I had an error when I fired it up and spent until midnight fixing it (or so I thought). When I cranked it back up and the temp started climbing, I thought I was good to go but obviously not.

Thanks for the well crafted response. If it was your meat, would you throw it out?

I need some food safety advice in a pair of Boston butts I have on the smoker currently. I put two 8lb Boston butts on my electric pellet smoker last night and went to bed. The plan was to smoke it at 200 until it hit the stall, then push it to 220/230 until I got an internal temp of 190. My...