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What did I do Wrong?

The BarbequetionerThe Barbequetioner Posts: 76
edited 3:26AM in EggHead Forum
I picked up (4) 8 pound butts. Filled the egg 2 inches above the holes. Settled her down at 225 put the butts on around 10pm. Checked them at 2am and they were sitting at around 180. but my temps dropped and could not get them back up. Why would my coals only last 4 hours at 225.

Comments

  • FlaPoolmanFlaPoolman Posts: 11,671
    You need to fill to the top of the fire "ring" which sits on top of the firebox
  • CanuggheadCanugghead Posts: 5,806
    you need to fill the lump almost to the top of the fire ring, especially with 4x 8lb butts. all that meat suck up a lot of heat. also, it sounds like your therm could be out of whack, the dome temp is probably much higher than 225 for the butts to reach 180 in 4 hours....sure other real experts will jump in to help.
    canuckland
  • CanuggheadCanugghead Posts: 5,806
    I assumed internal butt temp was at 180, did you mean the dome temp?
    canuckland
  • Yeah, butt was at 180.
  • c tredwellc tredwell Posts: 575
    Yeah, not enough lump.... did you use the plate setter? Can't imagine you'd hit 180F after only 4 hrs. Don't give up on them... hopefully you put em in the oven to re-start the egg...what did you do?

    ctredwell
    go dawgs
  • Morro Bay RichMorro Bay Rich Posts: 2,227
    When you figure the price of the butts vs the price of lump and realizing you can reuse the unburned lump, there is no reason to skimp on loading the Egg with charcoal. Like the others said, load it to the top of the fire ring.
  • I wrapped them in foil around 4am. I am gonna bring them back to temp in the oven starting around noon. Should take that long. I tasted the butt before I foiled it and it was fantastic.
  • CanuggheadCanugghead Posts: 5,806
    any chance the dome thermometer probe was touching the meat? that would give you a false low reading.
    canuckland
  • civil eggineercivil eggineer Posts: 1,547
    Have you calibrated your dome thermometer? Sounds like it is way off for you to hit 180 meat temps that fast.
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