Run roh - overnight temp drop on pork butt

Mole351

Cooking 8.5 lb pork butt overnight ~225 dome. Put it on a 6pm, checked at 2am and was still maintaining temp. Check at 8am (6hrs later) and dome was at 150. Butt temp was about 155ish, but felt kind of tough (in some places - not all) when I inserted thermometer. The juices definitely didn't come running out like they do sometimes hen inserting the thermo. Is this butt doomed, or there still a chance at salvaging some decent pulled pork?

hartofatiger

Just open it up, and it will do fine. 

bertscampers

I would try get it going again.  Your fire went out in last couple hours probably the last hour.  Just open the vent wide open and see or get started again.  I think you are okay.

let us know.

bigphil

i'd bring your temp up and cook till its at 200 internal your still at safe temps 225dome is most likely 175/200 grid bring your dome to 300 

Mole351

Thanks all. Definitely opened it back up - just hoping it's not a lost cause. Sounds like will be ok.

gdenby

Not a lost cause at all. Might end up being a tiny bit drier, but nothing a dollop of sauce won't fix.

DMurf

Crazy question, is your dome thermomter calibrated? Also from many previous discussions trying to run below 250 is a challenge for most, I know it is for me, but at 250 the EGG is rock steady. I ran a 21 hour smoke for Labor day at 250 and did not have to touch it at all until the two butts were at temp and ready to come off.

bertscampers

So how did things turn out?