Gotcha. All equipment is different. But, hey, now you know! And, if it
tasted good and nobody got sick... no prob!

Good times.

"Eddie" > wrote in message
...
> On Tue, 25 Aug 2009 10:06:48 -0700, "Harry" >
> wrote:
>
>>This is how you are supposed to cook a meal, especially meat.
>>
>>1. Buy meat.
>>2. Prepare meat with sauces, rubs, spices etc..
>>3. Cook meat.
>>4. Let meat rest for 10-15 minutes (depending on size and time constraints
>>and how warm you want to eat it or how hungry you are!).
>>5. Eat it.
>>
>>Why would you finish cooking at 2am in the morning and have to wait until
>>10am and then serve it for lunch?
>>
>>What did you eat in the meantime?
>>
> Harry, I like your recommendation. But here's what happened. I
> originally wanted to smoke till 8 the following morning. I had
> planned for a 15-hr smoke, more or less. Problem is I have a Kamado
> and that sucker is hard to keep at low temps. I just can't get it
> down to a sustained 225, the recommended low and slow method. It
> would go down, but after putting in another log, it would go up,
> averaging around 275 to 300. At around 2am the Maverick went off and
> I figured I better pull it out when it was almost 200 internal.
> It's been three days and there have been no casualties so I assume it
> was safe. <g>
> Next time I'll refrigerate right away just in case.
> btw, the butts were not touched by human hands, I used the large fork
> to lift and put in fresh tinfoil, wrapped tightly, and then into the
> insulated container.
> Thanks all
> Eddie