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Ran out of lump on overnight cook?

Charlie tunaCharlie tuna Posts: 2,191
edited 1:03AM in EggHead Forum
Yesterday i cleaned out my ash area and loaded my fire pit to the top of the fire box. Started my over night pulled pork cook at 2:00PM figuring about a twenty hour cook. Woke up to find i ran out of lump during the night?? My dome temp. was 98 and my internal butt temp was 156. I have never had this problem in the past and i'm guessing the cold near freezing outdoor temp. required more fuel to maintain my cooking temp of 230 degrees?? I reloaded and continued the cook-- i'm assuming the meat will be fine, what do you think ??? Thanks, Charlie


  • I think once you try it, you will know. ;)
  • DreggsDreggs Posts: 147
    Meat will be fine, as it is above 130
  • Thanks for confirming that Bibb.
  • ShiffShiff Posts: 1,611
    What brand of charcoal were you using. Some brands burn faster than others. I generally use Royal Oak (US made) for most of my cooks, but mix it with Wicked Good brand when I'm doing a long cook.

    Your meat temperature was safe when you restarted. You might want to consider getting a remote thermometer like a Maverick ET-73 or ET-732 so you can monitor the temperature or set an alarm to warn you if this happens again.
    Large BGE
    Barry, Lancaster, PA
  • 20hrs? That's a looong time. Mine are usually take between 8-10hrs (depending the size) at 230 but I put it on 12hrs in advance.

    I've done a 24hr cook when I did 2 briskets back to back in my XL. I filled it to the top and ran out towards the end.

    I usually use BGE or RO lump.
  • PhilsGrillPhilsGrill Posts: 2,256
    Run the heat up to 250-260 or so. Uses less lump, butt gets done way faster and taste the same, if not better.
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