I posted Saturday I was cooking a BB for my sister's in laws (family death). Sorry - no pics :(
But,,, I made a "newbie" mistake that I'm posting to help others....
Got the egg stabilized at 225* pit temp, put 2 butts (9# and 7.5#) on the top grid of the adjustable rig, with a drip pan on the lowest level - nothing out of the ordinary here. Put my Guru meat probe into the larger butt and my Maverick probe into the smaller one. Closed her down and headed for bed. NOTE: There was a little resistance to closing the dome on the side of the bigger butt while I was feeding the wires out through the gaskets. :ohmy: Should have been a sign
. I checked one more time before going to bed (just the temps and did not open the dome) . The dome temp was running a little higher than it should (275* with pit temp set at 225*), but I didn't worry - 2nd sign ignored
Got up and checked about 7:30 am (9.5 hr into the cook). Dome temp was 300*, guru was beeping and in the ramp mode. What? :ohmy: Was planning on it cooking until after church! I turned on the Maverick -> 205* on the smaller one! Opened the dome and found the mistake. When there was resistance closing the dome, it was the butt touching the dome and pushing the Guru meat probe deeper into the meat.
1) The probe reading the meat temp not in the middle, but closer to the edge that was toward the lump. The Guru was thinking the meat was done, when spot checks showed only 175* internal.
2) My pit temp probe, clipped to the meat probe 2" above the meat, was pushed to touching the meat. This made the Guru think the pit temp was colder than it actually was, thus increasing the fire, reflected by the dome temp being higher than it should. Duh !
3) I ignored the subtle signs.
I pulled the smaller one and put in frig. I cranked the temp up to 350 until we had to leave to teach 4th grade Sunday School. I foiled it and put it in a preheated 350* small oven, turned it off and left.
Final result - pulled easily and tasted great!
Learned how to salvage this from you guys on the forum (foiling and oven finish).
1) Even experienced Eggers can ignore the subtle signs and ALMOST
screw up an otherwise well-planned cook.
2) Be flexible and know how & when to "punt".
3) Read the forum regularly. You never know when something you read might one day apply to you and bail you out of a situation!
4) Be more careful with the temp probe placements!
Thanks, forum friends! :woohoo: :woohoo: