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I put on a 6.5 lb butt last night at 11pm. Had the egg stabilized at 250 with the DigiQ..plate setter legs up. Internal temp was at 126 when I went to bed at about 1am. I did not check on it again until 11am this morning and the pit temp was at 103 andthe meat about the same. I took the meat off to discover that there was virtually no charcoal left at all.
When I started the cook, there were some very small pieces of Royal Oak left in the bottom from my last cook. I put some good sized pieces of fresh BGElump on top.Thought I put plenty in. Lit it using a Weber starter then put a water pan on top of the plate setter...which leaked and basically put my fire out. Had to start all over.
Did I simply just not put enough fresh lump in? I have the butt in the oven now wrapped in foil. Going to try and get the internal temp back up to 190. Will this be safe to eat?
Disaster from start to finish!!!