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Low AM Temp

BluedotBluedot Posts: 82
edited 6:39PM in EggHead Forum
My first "lo and slow" had a hiccup this morning.

I started the 9.5 pound butt at 1:30 am after stabilizing the dome temp at 250 degrees.

This morning, I found the temp was at 210 degrees so I remembered what I found on earlier forum posts and gave it a good wiggle job. Temp rebounded and has stabilized again at 250 degrees.

In reading the forum posts, I am expecting the cook duration to be in the neighborhood of 18 hours.

Question: At what point should I start to probe the meat for the proper internal meat temp?

Unfortunately, I have not purchased an electronic temperature control yet and will have to probe the meat in the later stage of the cook. I understand that I am not to cook to time but to temp.

The forum has provided a wealth of information.

Thanks!

Comments

  • CrimsongatorCrimsongator Posts: 5,795
    The butt will develop a nice dark color. The bone on the one end will also start to stick further out as the meat pulls away. You can check the temp starting at that point.
  • BENTEBENTE Posts: 8,337
    a ballpark figure would be 16 hours in ;)

    a meat probe thermometer is cheaper than $20 and would help you

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

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