I'm pretty sure I know the answer to the question but need some confirmation. I have a cs 250, put 4 butts in last night at 8 pm. I had slightly pre-heated the smoker. It was at 175 when I put the butts in. Set smoker to 225, finished some other stuff, checked the smoker temp, it was 235 and went inside. My 250 usually overshoots quite a bit when lightly loaded and heating up. Checked this morning, 7am, expecting to see meat temps in the 170+ degree range and found them at 122 degrees with the oven temp at 145 degrees. I realized that I neglected to set the time last night. So the smoker cooked at 225 plus for the standard two hours then went to the 140 degree hold temp. I know the oven would have taken several hours to trickle down to the 140 hold temp. I also know all the food safety guidelines which are usually pushed in the long ad slow cooks we all do.
Sooooo my question is this- Continue cooking, or throw them out?
I know this is long winded, but wanted to explain the situation. Hate to waste 30 lbs. of meat, but want to err on the side of caution. Any advice greatly appreciated.
Jack
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