Ladies and Gents,[p]I started 3 pork butts last night (each about 6 lbs) using Elder Wards recipe and instructions. I have used his recipes/instructions twice before with great success.[p]Started fire at about 6 pm using new lump, couple of chunks of hickory. Using plate setter and grate extender to fit 3 pieces on. Checked calibration of both my dome and Polder thermometers. Stabilized dome temp to about 250. Placed pork butts in at about 6:40 pm. Kept tweaking the lower vent for the next few hours to compensate for the load. When I went to bed at about 10:30 pm (early I know but I hadn't slept much the night before) the dome temp was at about 230 and the Polder read 136. This morning (6:30 am) I woke to find the dome temp at 190 and the Polder at 146. I am confident that the fire did not go out as I have since open the damper a bit and I am now at 260 dome temp and have tweaked back the vent. I am confident that the meat slowly raised from the 136 at 10:30 pm to the 146 at 6:30 this morning.[p]I am concerned about the health safety of the meat. I believe I have seen people talk about the unsafe zone as being about 40 to 140 degrees for more than about 4 hours. (Can't find the post) I am also wondering if it is possible that I could be in the plateau at about 146. I did open the top and found a fair amount of fat rendered into the drip pan. [p]I think I am in good shape and by the looks of the fine crust formed on the butts and I may be in for my best effort yet. I just want to make sure that I get some comments from some of you who have done this a lot longer than I if you think I am safe from bacteria.
Comments from you all would be appreciated.[p]Thanks in advance,[p]Skipman[p]