Well, here we go again. My first pork shoulder cook in almost a year. I have 3 10 # shoulders on the large. [p]I put them on what I thought was 1 225 - 230 egg yesterday at 3pm.
At 6pm i and wifey went out for a while the dome was supposedly at 235 and the internal was about 120 on all 3 shiulders. [p]We came home at 11 pm and the dome was at 210, lump still burning, internal about 135 - 140, now 8 hours into the cook. [p]I got the dome up to 230 again, and went to bed. [p]At 3 am, dome was at 205, internal still 135 - 140...what the?[p]SO now a grabbe my little pen thermometer adn stick it in the egg, 170 dome, not 205.[p]OH My God I am pissed off now.[p]
So I opened up the vents and just let it ride.[p]
OK, after all that...I know the outer part of the pork never went below 140, but does the 40-40 for 4 hour rule apply to the internal temp also? The meat is gernerously seasoned with salt, garlic, and dizzy dust, so that should preserve it some, right?[p]Am I all right here?[p]