Originally Posted by Bob in St. Louis
Last night at 7:30 I put two 8# butts on the WSM, along with 16# of Kingsford.
I set the vents where I normally do and didn't open the lid until this morning at 7:30.
The I.T. was 172 and the dome temp was 125. The fire is all but ashes.
Now...I assume the meat got to proper IT based on 16# of charcoal being consumed. I *think* that's safe to say.
But...the food was sitting there for who knows how long below safe temperature.
I've foiled them both and put them in the oven. I figure I at least need to get them hot enough to burn off any germmies that are present (?)
The meat does seem kinda tough, but it is very juicy. I tried some and it tastes great.
Any ideas or thoughts? Thanks in advance.
If the meat had an IT of 172' you were fine.
You shouldn't have put in the oven.