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So glad I asked you guys! I've not had a cook like this before - but, then again, this has been a first on a number of fronts:
The egg held rock solid at 249 degrees all night.....from 11pm last night until 7:30am it held exactly at 249. I've never had one hold so steady all night. I'm using Wicked Good lump for the first time - and, I have heard it does burn more steady....maybe that's it.
Then, all of the sudden, the egg jumped to 300 degrees even though I hadn't opened it or touched it. That's when I checked and one of them was reading 190 degrees.
Now, the egg is back down to 250 degrees and the butts are both reading 180 degrees. I've not had a butt go up, down and back up again.
Glad I asked you guys - I'd had been so disappointed if I pulled it early. I have some "Northerners" coming in for dinner and they need to see how we do it!
After more than 15-hrs at 250 degrees, the butt just won't seem to get above 190 degrees. I'm worried about drying-out the butt by leaving it sit and just smoldering much longer. Does anyone disagree with my pulling it and letting it finish-off wrapped in foil in a cooler?