- Nov 6, 2016
- 2
- 10
I have a 10 pound pork butt on Weber Bullet.
Put on at 2p yesterday. Was at 240 degrees Or above entire time. At 1130p last night. The internal temperature was about 175-180. On the sides the temperature it was hotter around 195. It was cooking and sizzling. It was beautiful.
I thought about taking it off right there but figured I could give it 2-3 hours and wake up and it would be perfect - so I closed vent to about a quarter open and went to bed with alarm set. Bullet was about 260 degrees when I went inside.
Just woke up! Alarm didn't go off - it's 330am and smoker was at 0 degrees. Took meat off and internal temperature was 95 degrees. I pulled it and it looks awesome. Some parts a little slimy inside but is that just fat? Had a piece of outside and it tasted heavenly. Then put in tinfoil and through in fridge.
My question: headed to giants game today with friends. Don't want to get them sick obviosuly. Toss or is meat okay?
Put on at 2p yesterday. Was at 240 degrees Or above entire time. At 1130p last night. The internal temperature was about 175-180. On the sides the temperature it was hotter around 195. It was cooking and sizzling. It was beautiful.
I thought about taking it off right there but figured I could give it 2-3 hours and wake up and it would be perfect - so I closed vent to about a quarter open and went to bed with alarm set. Bullet was about 260 degrees when I went inside.
Just woke up! Alarm didn't go off - it's 330am and smoker was at 0 degrees. Took meat off and internal temperature was 95 degrees. I pulled it and it looks awesome. Some parts a little slimy inside but is that just fat? Had a piece of outside and it tasted heavenly. Then put in tinfoil and through in fridge.
My question: headed to giants game today with friends. Don't want to get them sick obviosuly. Toss or is meat okay?
