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