I smoked a 9 lb butt in my 08 saturday night w/7ozs of pecan & Cherry wood.Temp was set @ 225*. My intent was to cook to 185* for slicing. This was the first time for slicing temp.. I checked Sat morning, after 12 & 1/2 hours. one probe read 190*, the other 184*. I opened the door & tried the probes in different areas to confirm temp. I wrapped w/foil & put in cooler. Six hours later it still was 149*, The bone came out clean as a whistle. It was really great. Today I put it on the slicer to make sandwiches & all the meat was really pink. I was a little concerned, but it really made a good sandwich. Is the pink color normal for 185*.??? I have been raised to beware of "pink pork". Your comments will be appreciated.
thanks
Rt64
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