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Internal temp going down !

BullibeBullibe Posts: 104
in Beef
Have a chuck/shoulder on the Egg, pit temp at 230, internal temp was up to 175 but now has dropped to 164 ! Is this normal?
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Comments

  • TjcoleyTjcoley Posts: 1,049
    Not unusual for IT to drop during the stall. Let it finish cooking. You're fine.
    It's not a science, it's an art. And it's flawed.
    Bullibe
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  • U_tardedU_tarded Posts: 728
    yes you have enter "the stall zone"  normal on low and slows you can let it ride, or bump the temp up and power through it.  at 230 it will take a lot longer than at 275 or 300.  some people will foil at this point to power through as well.  I like to let it ride.  Just some suggestions.
    Bullibe
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  • BullibeBullibe Posts: 104
    Thanks, I will foil and raise the pit temp to 250-275 if I don't I can see having supper at 2 a.m.....looks like a few more beers and Jager Bombs are in order !
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  • BullibeBullibe Posts: 104
    Looks like I may need to make a BEERRUN !
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  • U_tardedU_tarded Posts: 728
    Hope your on the west coast! A late dinner is probably in your future
    Bullibe
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  • BullibeBullibe Posts: 104
    I'm in Gulf Shores, Alabama, but I don't have to work early tomorrow !

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  • U_tardedU_tarded Posts: 728
    Drink up and enjoy the ride 1/2 the fund the journey
    Bullibe
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  • nolaeggheadnolaegghead Posts: 6,040
    Hey dude!  I've been busy as hell this weekend, but good luck with the cook and we'll be givin ya a call next time we're in the Gulf Shores area.

    Man, what a weekend.  I got to talk food at a friend's party with head chef and owner of Dante's Kitchen, who's been a friend of SWMBO for years.  Had an extra ticket to the Hornets on Friday and met a new NOLA egger who's cool and hooked me up with a good butcher.  Ate at Sarah's Bistro on Sat for dinner, discovered a Tapa place, and ate at the Jagerhaus (German food), at lunch on Sunday, watched the Saints destroy TB in a shutout, and then to the party. Helped a poor neighborhood guy with some legal advice from a lawyer friend, trying to hook up a music writer with the Advocate BR paper (Mrs B bought his book and loved it).  Good food, good company, good times.

    Get more BEER and crank up the heat!
    New Orleans - best food on the planet. Large BGE
    BullibeAlton
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  • BullibeBullibe Posts: 104
    nolaegghead said:
    Hey dude!  I've been busy as hell this weekend, but good luck with the cook and we'll be givin ya a call next time we're in the Gulf Shores area.

    Man, what a weekend.  I got to talk food at a friend's party with head chef and owner of Dante's Kitchen, who's been a friend of SWMBO for years.  Had an extra ticket to the Hornets on Friday and met a new NOLA egger who's cool and hooked me up with a good butcher.  Ate at Sarah's Bistro on Sat for dinner, discovered a Tapa place, and ate at the Jagerhaus (German food), at lunch on Sunday, watched the Saints destroy TB in a shutout, and then to the party. Helped a poor neighborhood guy with some legal advice from a lawyer friend, trying to hook up a music writer with the Advocate BR paper (Mrs B bought his book and loved it).  Good food, good company, good times.

    Get more BEER and crank up the heat!
    Looks like you have had a really busy but fun weekend ! Will be waiting on that call from you, but you know I won't mention the drawer fronts to Mrs. B. ......I have no unfinished projects, but I have some beachfront property in Tennessee for sale if you're interested !
    =))
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  • SkiddymarkerSkiddymarker Posts: 2,758
    Bullibe said:
    Thanks, I will foil and raise the pit temp to 250-275 if I don't I can see having supper at 2 a.m.....looks like a few more beers and Jager Bombs are in order !
    Is it even legal for you La guys to use something called the Texas Crutch?
    Legally, it's questionable; Morally, it's disgusting; Personally, I like it. 
    Bullibe
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  • nolaeggheadnolaegghead Posts: 6,040
    Hahaha....she forgave me for not finishing the drawers.  We had fun together and ran around all weekend, so I'm off the hook.  I'll get 'em done sometime this week.  I'm in manic mode where progress gets made. 

    I have a picnic in the fridge right now....trying to figure out if I want to cure it, or just do some pulled pork.  decisions...decisions....
    New Orleans - best food on the planet. Large BGE
    Bullibe
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  • BullibeBullibe Posts: 104
    Skiddymarker said:
    Bullibe said:
    Thanks, I will foil and raise the pit temp to 250-275 if I don't I can see having supper at 2 a.m.....looks like a few more beers and Jager Bombs are in order !
    Is it even legal for you La guys to use something called the Texas Crutch?
    I try to learn from those Texas guys,....you know they KNOW bar-be-que !!
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