Picnic roast?

trying_to_master_the_egg

I placed 2 9lb pork shoulder picnic roast on last night at 9:30. Egg was stable for about 1 hour prior to the load of meat @240. At 12:30 am I checked and dome read 240. I went to bed and at about 6am after I was awake, the dome was at 175 and meat 141. I used a coat hanger and poked it through the grate holes and again temp is at 240 and stable. It is now 3:05 and meat is at 180. I would like to hear opinions on if you think the meat is safe to eat. I dont know how long the temp was down overnight. Thanks, this board is great for new eggers like myself.

Grandpas Grub

 
Sounds like you are in the plateau.

Should you toss the meat... hard to answer.

I often think a lot of our slow and low pork cooks have the meat in the 'danger zone' a lot longer than the recommended time and not very often is it tossed out.

Here is where the graphing of a cook comes in real handy.

Only you can make the decision. At minimum I would let the cook complete.

GG

trying_to_master_the_egg

Thanks for the reply. I was thinking the meat will be okay since the grate temp was at 176 according to the pit probe on the maverick.

Doug in Eggmonton

Your egg and the temperature of your meat were both OK (over 140), you are good to go.

Doug

Bacchus

A habit I have gotten into on overnights is to widen the lower vent opening ever so slightly just before going to bed. The extra air is like insurance. Chances are it's not going to cause a raise in temp(of any significance)but may reduce the risk of falling temp.

Grandpas Grub

 
Good idea.

For the newer folk, when/if you open the dome make sure your DFMT setting are the same when you close the dome.

GG

trying_to_master_the_egg

Thanks Doug. Not really sure what happened in the middle of the night. I am at 18 hours into the cook and meat temp is at 181 now. This is only my third overnight cook and the first time that the egg did not maintain my desired dome temp. I have to say that the coat hanger did the trick, dome temp has been stable now for the past 8 hours.

trying_to_master_the_egg

I always remove the DMFT before opening the dome, which helps keep the opening from moving.

Grandpas Grub

 
Interesting, do what works for you.

I never have removed the DFMT. I just turn the DFMT so the settings don't change and I visually check before and after opening the dome to make sure.

One cook taught me to check.

GG

trying_to_master_the_egg

The DMFT should not move when opening the dome but I had one to fall off and break, so to be safe I just remove before I open the lid.

Grandpas Grub

 
If your DFMT is that loose contact your dealer or BGE directly, explain the problem and they may have a solution for you. They shouldn't wobble or fall off.

GG

trying_to_master_the_egg

Thanks Grandpa. Since I learned to align it to where the screw is in line with the handle I never had that issue again.

Dave in So Cal

It sounds like the meat was always below the temp of the egg. Therefore, the meat was always heating. Therefore, it was on the road to being fully cooked with no nasty detours that would cause spoilage. You should be okay.

Also, you are cooking to approx. 200 internal. This means that you are taking the roast to a higher temp than you normally find with pork or chicken. You should be fine as long as the meat was fresh to begin with.