Boston butt, keep it or toss it?

[newarcher]

Started my grill at 10 pm last night and put the butt on at around 12 am. The grill was 230 degrees and temp of the meat said 55. When I fell asleep at 1 I think, the meat was 57 degrees and the smoker was 244. I awoke this am at 6 am and the meat was 142 and the smoker was 217.

Note I did puncture the meat to put the temperature probe in before putting the butt on.

I had my alarms set so I know the grill was between 200 and 275 all night because it didn't go off. I guess in hindsight I should have set the alarm for the meat to 140 to wake me up and make sure the butt made it there in 4 hours and then reset the alarm for 203.

The last thing we need is to end up at the hospital during covid.

Toss it or eat it? I moved the smoker back up to 250 and the internal temp jumped fairly quickly to 144.

 

[DanMcG]

I say eat it. With whole muscle meat only the outside 1/4" needs to get above 140 in 4 hours.

 

[Dunstablegrizzly]

What DanMcG said.

 

[sawhorseray]

Heck yeah, keep cookin' that baby! You got plenty of time to whip up some buns and slaw, I'd have to imagine you are in for a pretty darned good day! RAY

 

[73saint]

I call that a win. You ended up getting some great rest! Keep on cooking!

 

[SecondHandSmoker]

What Dan said above. Keep going.