I read all of the post about cleaning the egg prior to starting the fire. All the ask was cleaned out and the firebox was filled with BGE lump.
Two 7.5lb pork butts went on the egg at 9:45pm. Dome temp was right at 280.
I checked again at 11:30pm. Dome temp was unchanged.
I checked again at 1:30am. Dome temp was unchanged.
Unfortunately, I never checked the temp of the meat as I figured the grill was going to go for a loooooong time.
My alarm went off at 3:30am and I figured, "what could possibly go wrong" and my lazy ass rolled over back to sleep.
Woke up at 6:30, checked the egg. the Temp read 0!!!
I take the butts off and the center of the fire cooked all the way down to the bottom but none of the outside lump engaged in the fire. Ugh.
The temp of the pork is 120.
Sooooooo sometime between 2am and 6am the fire went out. The butts were on the egg for approximately four hours at perfect dome temp and another 4 at an unknown dome temp.
I have read a number of posts about the "danger zone" and I don't think these butts ever made it out of the danger zone considering the short length of time they were actually on the egg before the fire went out. I am not interested in getting a house full of people sick, but I am also not too happy about switching this afternoon's party to "bring your own delicious meat".
I was already planning on purchasing a fancy shmancy temperature control unit, and this just reinforces that decision.
Any input on the dreaded "center burn"?
Anyone else "save" an overnight burn gone wrong?
Is it too early to start drinking?