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Run roh - overnight temp drop on pork butt

Mole351Mole351 Posts: 110
edited September 2012 in EggHead Forum
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?
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Comments

  • Just open it up, and it will do fine. 

    GEAUX TIGERS!!!!!!!!!

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  • bertscampersbertscampers Posts: 136
    edited September 2012
    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.
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  • bigphilbigphil Posts: 1,383
    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 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • Mole351Mole351 Posts: 110
    Thanks all. Definitely opened it back up - just hoping it's not a lost cause. Sounds like will be ok.
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  • gdenbygdenby Posts: 4,466
    Not a lost cause at all. Might end up being a tiny bit drier, but nothing a dollop of sauce won't fix.
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  • DMurfDMurf Posts: 481
    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.
    David
    BBQ since 2010 - Oh my, what I was missing.
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  • So how did things turn out?
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