I found one, I found one!! Yippie...

[petesque]

I don't think you are in any trouble but headed for a real treat. Since your clod is not ground anything you might have worried about has been exposed to the 200 + temps the entire smoke.

Pete

[Capt Dan]

Lookin good Kelly, do not toss it, it is a whole muscle meat, the 140 in 4 hr rule doesn't apply to whole muscle meats like that. Keep it going, its looking great, and you are doing me very proud!

[cajun_1]

Knew you'd get an answer from the beef guys

[roadrunr]

Damn Kelly that looks fantastic!! Cant wait to see her done

[SMOKE FREAK]

If youre gonna throw it out, send it to me! There's nothing wrong with what you got going on there. well except for soakin the wood in wine...that sounds kinda wierd to me...Keep up the good work. Im inspired!

[1894]

Looking great Kelly !!
Can't wait to see the finished pics !!

[Richtee]

the way I understand it is the only real trouble is the probe going in before the meat surface was 140. Minor. 40 to 140 really concerns the outside of a whole hunk of meat. On ground stuff, it means the internal as well, as the meat's surface has been mixed thruout. Yer fine.
Pork butts often dont hit 140 internal in 4 hours. In the future tho, resist probing meat untill the surface temp is up there.

[curious aardvark]

so I cut that off and am still trying to figure out what to do with, about 4/5 #s.

jerky, burgers, sausage/fatty meat, biltong, small steaks - you're stuck for choices :-)

That's some chunk of meat you've got going there.

All I got is some honey roasted bb in the oven (lol yep) and a big hunk of frozen fishes I'm trying to defrost for smoking.

looking muchly forward to final pics.

[SmokinLee]

Lookin real good Kelly. I only bought one clod but I used it for ground beef. There was alot of waste cause I only added back to the meat , the finest of fat LOL. Lookin forward to your finish.

[Bbqgoddess]

Thanks Rich, I have been really good since the informative post on the subject, and forgot yesterday till it was too late... ;(

I slept through my alarm from 4-6 and the old girl was at 200* when I woke up in a panic.... the meat was @ 158*.... now hanging at..163* smoker back up to 248*
I thought it would be done by now..... sigh... The bark looks just the way I like it It has shrunk down quite a bit too.... I am hoping to use the drippings for a finishing sauce...but I think I have a ways to go....

[Texas-Hunter]

Your doing just fine... Them clods can take some time.. And the fruits of your labor will be well deserved..

[Vlap]

Beef...Its whats for dinner...and breakfast...and lunch...and dinner...and breakfast...

[SMOKE FREAK]

Not using the C.G. Obviously "stained" holds temps pretty well. I cant imagine going to sleep (on purpose anyway) while that chunka beef was on the CG.

[Zeeker]

You got it go'in on Bbqgoddess. Give her the guns. Can't wait to see this done. You will kick butt as always.

[Bbqgoddess]

Not using the C.G. Obviously "stained" holds temps pretty well. I cant imagine going to sleep (on purpose anyway) while that chunka beef was on the CG.

Oh but yes I am using my old girl, I just don't have stained dialed in yet, and was worried that I would ruin this big ole hunk o' beast.... and yep i was just gonna take a lil nap..... but..
Ok we are into the 23rd hour on this bad boy, and I have to be at a bbq... now... its at 170* so it is going to get foiled... coolered, then into (gasp) the oven at their house... I am assuming over temp @ 245* ish....
I really have never ovened anything.. so wish me luck... pic to follow!
Thanks for all the kind words and input! I love this place!