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Almost there?!?

I'm currently on hour 17 of a 9lbs pork butt...I was at the golf course this am and got the text that the temps were at 200 grate and 185 food home to find I was out of fuel so I had to pull everything out to reload and it took me about 20mins to get her stable at 295.  Food temp dropped to 176 b/c it sat and now its been back on for about 30m+ and the food temp hasn't changed a bit....should I be concerned?  I went higher on the temp to push it through cause I'm starving (and tired).  Thoughts??


  • wrap it in foil and crank temp up to 350 or 375. It will finish quick that way. It may sacrifice a little bark but will be extremely moist.
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
  • henapplehenapple Posts: 14,954
    Daron is spot on. Gotta ask....what type lump and egg size? How high did you fill it?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • It finally started moving..we're up to 180 IT.  I would think at this rate another hour or so should get me there.  Will foil if it doesn't start moving more quickly..BTW its a LG and I filled it up with BGE lump to the top of the ring.  Needed just a bit more b/c I kept the temps hanging around 225 most  of the night.  This is first attempt so will be noting that one..lets see what happens..
  • henapplehenapple Posts: 14,954
    Where are you located?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Representing Charlotte, NC since 2001...Va born and bred
  • I'd of probably finished in the oven, after 17 hours..just makes things easier.
    Cherry Hill, NJ
  • got the temps back and I pulled about an hour later...FTC for about 1 1/2hr till we were ready to eat and then had a feast like no other..everything turned out great, but I'll most likely go turbo next time to determine if there is any difference in flavor.  Got some great leftovers for the week and to freeze and a bit for the guys at work tomorrow.  Enjoyed doing all the research and trying out the extent of a long slow cook and what the egg is capable of.  Even more impressed now...
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