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Boston Butt Almost Ready

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4Runner
4Runner Posts: 2,948
edited November -1 in EggHead Forum
About to wrap-up at 17 hour smoke of a 10# butt. Smell is about to kill me out here. That and the beautiful 70 degree weather in SC today. Anyway, I hit 191 about an hour ago and even though my grate temp is 245, the internal has dropped to 189. I'm seeing the meat pull away from the bone and my thermometer will pull in and out cleanly, but normally I go to 195 or 200. Any thoughts as to why the internal temp dropped? Now, I did pour some vinegar sauce over the butt so maybe that seeped down on the probe? Thanks for any comments.
Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now?   Woodford....neat
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  • fiver29
    fiver29 Posts: 628
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    This is just a guess. Probably because you opened the dome. Your lump after that much time is most likely almost gone. So opening the dome with not much lump = drop in temp by opening the dome.

    Others may have other opinions on this, but I would pull it. That's just me. I usually pull it at 190° anyways. I've never felt the need to get it to 200°.
    -------------------------------------------------------------------------------
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

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  • 4Runner
    4Runner Posts: 2,948
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    Plenty of lump left. My BGE is a machine and can 24 or 32 hours on a full load. Easily out do me since turning 40. Lol. Thanks for the comment. I'm pulling shortly regardless of temp as I think she is ready.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • smbishop
    smbishop Posts: 3,053
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    Thanks for the suggestions. I have a 7 lb on, at 180 after 11 hours....It wasn't easy getting up at 2:00am on the night we lose an hour! :S
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • aem
    aem Posts: 146
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    I did a 7.5 lb butt last night. First time using my new DigiQ DX and my new ET-732. Used the time change to my advantage, starting the fire at what was 10pm. Both the DX and ET were reporting the same grid level temperature, and so was the dome thermometer :S

    This was the easiest overnight cook I've done. The egg started a bit hot (275F grid) but gradually dropped through the night. I woke up once around 3 AM (or was it 2 AM?) and checked the ET-732 display - cruising along at 225F. The butt hit 160 around 7AM and stayed there until around 11. Finished around 1PM. The DX kept the temperature steady the whole time. Still had plenty of lump left. After the cook I checked the dome thermometer and it was almost 50 degrees off.

    Wrapped the butt in foil and let it rest for about an hour. Unwrapped and shredded it. Taste was good, but not great. Very mild flavor. Maybe next time I have to inject it with something.
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  • smbishop
    smbishop Posts: 3,053
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    I don't have the digiQ but I do have the 732. It has been priceless for this cook. I was up twice. Once for too high a temp and once for too low a temp. I have been calibrating my dome thermo almost weekly and it is right on. It is a wet,windy, rainy day here. Getting close to pulling and resting... thanks for sharing your results!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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