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longest cook yet

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MickeyT
MickeyT Posts: 607
edited November -1 in EggHead Forum
2buttsonxmas.jpg
<p />This one is a doozy. 22 hours and still goin.[p]Frickin cold in Chicago with wacky winds. The rings kept the temp right there at 250 or so throughout the day and evening. [p]I will conclude the length of the cook was because my butts were 33 degrees when I put them on.[p]No time to get then to room temp.[p]Happy day to all>[p]Mick
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  • Bordello
    Bordello Posts: 5,926
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    MickeyT,
    Looking good, it will get there, sooner or later. Cold and foggy here in West Sacramento Ca. but no where near the kind of cold you're having.[p]Now if only my thermapen was made for lefties???????????
    Try using it in you left hand and see what happens. LOL
    Not my fault I'm backwards. Big Grin.[p]Merry Christmas,
    New Bob
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  • GrillMeister
    GrillMeister Posts: 1,608
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    MickeyT,[p]Hmmm Good! What's that white background around your egg? (grin)

    Cheers,

    GrillMeister
    Austin, Texas
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  • WooDoggies
    WooDoggies Posts: 2,390
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    Happy day to you, Mick. Seems your going to make some folks happy with that Christmas fare..... stay warm![p]John

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  • RRP
    RRP Posts: 25,893
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    MickeyT,
    Merry Christmas Mick!
    Could be the cold butt, but the last one I egged 2 weeks ago was still frozen in the center when I inserted the probes. My Thermapen confirmed it cauz my probes didn't even register 32° until 2 hours into the cook. It came out fine though and about 4 hours sooner than I expected. I bet the wind is more of a factor with yours...just my 2 cents worth!
    Re-gasketing America one yard at a time.
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  • The Virginian
    The Virginian Posts: 275
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    MickeyT,
    If you start to run out of time wrap them in foil, put back in Egg and keep a close eye. That should get it up to 190 range pretty quickly (1-2 hours?) even at the same egg temp. [p]Brett
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