TuffaloDeac10
🌹☭
That's what's so good about the neighbor's apple tree. It smells like apples. So I have 100% confidence that it is what I think it is. No idea what oak is supposed to smell like.
FWDed an email about this to TSY:
http://burgerdoctor.com/bacon-cheese-turtle-burgers.html
!!!!!!!!!!!!!!
I may need some help. TSY batsignal goes up...
I'm the pitmaster without a day off today. Smoking one of those Harris Teeter affordable butts, whereupon I rose before the rooster this morning to burn the coals and get the butt on by 0600. Check and check.
Continued to stoke fire for about two hours, but had to leave the smoker to go to the one meeting of the day that I could not reschedule. Should have lasted 2.5 hours, with travel, so I loaded up the firebox beside the smoker with all of my remaining charcoal, and hoped I could hang on until about 11:30 when I planned to be back. (P.S. The wife was home, for those of you concerned about fire safety, but she's not about to live the little ones to re-load the fire. That ain't her thing, but rest assured I didn't leave it completely unattended, even in a closed firebox).
OF COURSE, the meeting went over to almost 1230, so I didn't get back until 1:15, and didn't get burning smoke back on the butt until about 2:00. I assume the fire burned until about 11:30, and then the fire cooled slowly for the next 2.5 hours.
Bottom line: The probe thermometer read an internal temp of 125 F when I got home. I got the fire restarted...but what's "the book" on when meat goes bad?
What was the temperature internally when you left?
The reason I ask, its possible that your internal temp was roughly the same when you left, and your fire essentially maintained the temperature. In that case, you'd be fine to keep on cooking and get it up to your normal temp.
I think you'll be fine. Just get it up to your normal temperature.
I think you'll be fine. Just get it up to your normal temperature.
So how did it turn out?