I put a 5lb butt on last night. Went to bed at 1:30 with dome at 220 and meat at around 63. Woke up at 7:00 with dome at 135 and meat at 1:31. Opened the lower vent and temp went up to 300 (dome). I closed it a little and got it at 235 right now, meat is at 167.
Have a completely ruined this butt??? My first worry was the quality of the finished meat, but since I've been searching the forum for similar situations I've noticed folks talking about a "Danger Zone". Now I'm worried about the safety of eating it. I'm planning to cook it to about 200 internal. Wouldn't that kill any bacteria?
Please HELP! Thanks.