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Butt Problems

RebelEggRebelEgg Posts: 45
edited November -1 in EggHead Forum
Last Night I put a 8.5lb butt on at 250. It was on for three hours before I went to bed. It was at 110 internally. When I woke up last night after about six hours on the egg, my fire had gone out and the internal temp had dropped to 88. I just started it up again, should this be a problem, I was planning on it being done around 2:00 and pulling it at 7:00, but plans have changed. Could I cook it at a little higher heat to speed it up.


  • dls2122dls2122 Posts: 66
    Pork for several hours not being refrigerated or cooked? You're a braver person than me if you eat that piece of meat! :sick:

    Hate to bring bad news or advise giving up on what might be a perfectly good piece of meat, but...

  • probe1957probe1957 Posts: 213
    While cooking it might kill all the nasties and it will be okay, I don't think I would eat it.
  • HitchHitch Posts: 402
    You want real Butt problems? Eat that and you will really have Butt problems. You could get lucky, but best advice is throw it away, and rethink your cook for tonight (assumning that was dinner). Start some Baby Backs around noon and you can keep your BBQ theme going, but IT IS NOT WORTH THE RISK!
  • RascalRascal Posts: 3,351
    Chuck it and chalk it up to experience!
  • Fireball IIFireball II Posts: 213
    FYI I had the same problem with a low and slow cook, the fire went out (my second cook on the egg). I have since started my fires in three or more places so you don't get a vertical burn and the fire goes out. JD
  • Little StevenLittle Steven Posts: 27,258
    What was the temperature outside the egg? It would take a long while to cool down that much.



    Caledon, ON


  • Big'unBig'un Posts: 5,909
    It seems as though there was the "perfect storm" for rotting. Toss it and be glad you did!
  • RebelEggRebelEgg Posts: 45
    This actually happened to me last weekend. Found out the real problem was that my cheap digital was shot. My butt was actually at around 175, even though the egg was not but 110 dome if that. I got lucky and had another cheap back up digital. Just wanted to see if everyone is scared of spoiled meat like me. Thanks for the advice.
  • ZippylipZippylip Posts: 4,314
    This is why the 'bbqguru' guy is roll'n in dough, prevents these catastrophes
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