Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Wate did I do wrong?

Happy HogHappy Hog Posts: 67
edited 10:44AM in EggHead Forum
Posted this question about a hour ago but have not had a reply.
Don't see it in the topic list
Did I do something wrong?

[i]Put 6 butts on xlarge @ 5:45 so they have been on only about 4 hrs.
the meat temp is already @ 174 degrees.
just seems to me that is way to fast.
I'm cooking @ 250 pit.

I also put 4 butts on my large at the same time
They are now @ 152 degrees
That also seems fast to me
Anyone have any idea why?

Thanks [/i]
Doug

Comments

  • You posted it in the feedback forum, now you are in the right forum.
  • Celtic WolfCeltic Wolf Posts: 9,773
    First check to make sure you are not measuring a piece of fat or too close to the bone.

    Check the calibration of the meat probe too.

    Regardless it will stay in the plateau for hours.
  • HossHoss Posts: 14,600
    Your meat probe could be in a fat pocket or too close to a bone take a reading in a different spot.Just a suggestion. ;)
  • HossHoss Posts: 14,600
    You type too fast! :lol:
  • RollocksRollocks Posts: 570
    It's "problems" like this that have made me adopt the method of not touching a meat thermometer until the butts have been on for at least 18 hours.
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Now and then we get posts about butts cooking fast. If the pit temperature is accurate dome 250° when all is said and done it usually works out to be 1.25 to 1.5 hr. per pound as long as the meat is not touching each other.

    If you are measuring the pit temperature at the grate and the probe is not too close to any of the meat it may cook a little faster.

    Butts are pretty hard to mess up, just watch both temperatures and pull when done.

    GG
Sign In or Register to comment.
Click here for Forum Use Guidelines.