dconder, what time did you get it out to thaw and how long had it sat out before you put it on the smoker?
My feeling is this: Unless by "last night" you meant you got it out of the fridge at 5pm and left it out until "this morning" at 9am... you're gonna be fine. I mean, there are plenty of guys who say they let their pork shoulders sit out and come to "room temp" before smoking. Also, you say it was in the cryo, not just sitting out in open air or sitting in a sink of warm water all night.
You'll be fine, bud. Smoke it and ship it to me on dry ice if you need a guinea pig.
__________________
UDS, 1995 Weber Redhead, 18.5" Weber crapper. Cool 5yr old.
|
