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Hour 18 and temp dropping

SparkySparky Posts: 34
edited 8:32AM in EggHead Forum
Help![p]I am running my first GURU cook and I think I am running out of
Lump inside.
My GURU fan is running all the time and it has dropped from 225 to 200. My meat temp is about 180.
Should I fill the egg again and foil the Pork shoulders?[p]
thanks

Comments

  • thirdeyethirdeye Posts: 7,428
    Sparky,[p]It sounds like you are out of the plateau, so you could finish in the oven at 250° in a pan with a rack, or you could foil and finish in the oven too.[p]At 18 hours, you most likely have a good bark so the last few hours will just be for pullability.[p]~thirdeye~
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • SparkySparky Posts: 34
    [img]C:BBQIMG_1775.JPG, C:BBQIMG_1774.JPG[/img]
    <p />Well here's what it looks like inside.
    Had a few samples from the grill. Had to fight off my wife after she had a taste. I put them in foil and put some new lump in and away we go. It looks like temp may have been 170. That's what GURU shows now.( I put it back in thru the foil.

  • SparkySparky Posts: 34
    [img]C:BBQIMG_1774.JPG[/img]
    <p />Pic
  • Sparky,

    [ul][li]Post-a-picture[/ul]
  • Sparky,
    possibly you are in the ramp mode, a feature of the guru where the pit temps slowly become closer to the temp you set for the meat, as the meat reaches its temp setting. its kind of a meet in the middle type situation.

  • jwitheldjwitheld Posts: 284
    Sparky,
    you are outta fuel

  • SparkySparky Posts: 34
    Don Sparks,
    I was outa fuel. I opened up the Egg and only 10 small lumps were left unlit. I foil wrapped the shoulders and refilled with some lump I lit in another grill.
    Put it all back and waited till they were at 200.
    Man does my wife like the GURU. Now she knows I will make it more often. She was all over me when I started to pull it apart. I'm using a sauce from Dr BBQ's book.(yum!)
    Thank You Dr. BBQ. Total cook time 22 hours for 15 lbs.[p]Thanks for all the help everybody.

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