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Temp fell during the night on a pork butt

Dave The Painter
Posts: 6
I went to bed last night with the egg set at 225 and the meat was at 127 I awoke this am at 6:00 am and the temp of the egg was at 75 and the meat was at 140 quickly I opened up the vents fanning the intake and it started to climb back got it back to 250 and left it there stable. and the meat didn't start to rise again till about an hour later about 7 sh. meat temp was climbing here and there for a couple of hours , kinda stop n go climb. Now almost 10.00 am and the temp is 162, do you think its safe , and wondering when it ever plateau'd , even though. It was smoked with some apple and hickory chunks. I put this on around 5:30 last might usually when we does these they take around 19 hours to cook, time on this one is shorter. and we have 2 butts on which I would think would of taken longer, what do you think?
Comments
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My temp goal is for 70.... is this correct?
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See thread below.
Most folks cook higher than 225F for overnighters. The fire at that temp tends to fade away. At 225, the meat will hardly ever break out of plateau. The meat temp stalls till 50% of the water reaches 212. Kick the temp up to at least 250 - 275. 350F is about the max to avoid charring the outside.
The met should be pullable by 195F internal, but 205 is better IMO.
As long as the butts are not touching, or obstructing airflow, time doesn't change w. multiple pieces.
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Whenever I do an overnight smoke I get the temp settled into 275-300 dome range which puts the grid temp in a range of 225-275 appox depending on how long the egg has been going, then I close it down just slightly before going to bed to make sure temp doesn't go up during the night. Seems to work good on the xl :-)“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
This is the reason I use a FlameBoss or Auber controller. I have no problem getting the Egg to temperature without it, just like the piece of mind knowing that the temperature is being monitored
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I have found 275-280 temp is the sweet spot for butts. Egg maintains temp and the end product is great. I was in the camp of it had to be 225... I have converted...Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Thanks for all the tips and advise......I forgot to mention I m going to wrap these in foil and a towel and cooler them let them rest a few hours, so ya'll are saying pull them when they hit 220?
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220 is high, I would shoot for the 200 to 205 range when they probe with a thermometer probe like butterParker, Colorado
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Pull at 195-200. Also my experience is the ceramic gets heat sunk over time so the longer it's been going the closer the dome temp and grid temp get to each other.“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
I had something similar happen in February, with a controller, but it's because my lump was spent. It recovered just fine once I took a look at the temperature on the app and refilled the firebox.
Check out the thread here.
Just extrapolating, here--and there are a lot of variables that would affect this estimate--my guess is your fire was out for 2.5-3 hours if you caught it on the way down. If your butt was at 140 IT when you found it, you're probably just fine.LBGE | CyberQ | Adjustable Rig | SmokeWare Cap | Kick Ash Basket | Table Build | Tampa, FL -
Just fyi... No need to foil, cooler unless you are done many hours early. This isn't like resting a roast
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
JohnnyTarheel said:I have found 275-280 temp is the sweet spot for butts. Egg maintains temp and the end product is great. I was in the camp of it had to be 225... I have converted...War Damn Eagle!
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fishepa said:JohnnyTarheel said:I have found 275-280 temp is the sweet spot for butts. Egg maintains temp and the end product is great. I was in the camp of it had to be 225... I have converted...
How much time are you guys saving at 275? If I throw a tightly-packed 9-lb butt on, how long will that take?LBGE | CyberQ | Adjustable Rig | SmokeWare Cap | Kick Ash Basket | Table Build | Tampa, FL -
DeltaNu1142 said:fishepa said:JohnnyTarheel said:I have found 275-280 temp is the sweet spot for butts. Egg maintains temp and the end product is great. I was in the camp of it had to be 225... I have converted...
How much time are you guys saving at 275? If I throw a tightly-packed 9-lb butt on, how long will that take?War Damn Eagle! -
DeltaNu1142 said:fishepa said:JohnnyTarheel said:I have found 275-280 temp is the sweet spot for butts. Egg maintains temp and the end product is great. I was in the camp of it had to be 225... I have converted...
How much time are you guys saving at 275? If I throw a tightly-packed 9-lb butt on, how long will that take?
Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36" -
For a basic overview, check out Dr. Blonders page on the stall.DeltaNu1142 said:Convince me... I still go overnight at 225, or sometimes lower.
How much time are you guys saving at 275? If I throw a tightly-packed 9-lb butt on, how long will that take?
Someplace, can't find it just now, I saw a chart that described when the stall started, and how long it lasted at various temps. If my recollection is right, around 350F, there is no stall. The meat cooks at about 20 min/lb started from room temperature to pulling, 205-ish. 9 lb = 2hr 15 min. Again from recollection, the chart showed that the meat temps stalls at 150+ at 225F. The relation was not linear, but the end points are 225 = 120min/lb, vs. 350 = 20/lb, with the time dropping off faster as the temp rises.
Personally, I don't find either the texture or the bark quite the same at the higher temperature, but have gone as high as 300 when pressed for time. The results were decent.
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I would not hesitate to do another turbo butt at 325 or even slightly higher, but for me the results achieved at 250-260 are definitely better. It's not a good/bad question for me, but more about better/best.Stillwater, MN
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DeltaNu1142 said:fishepa said:JohnnyTarheel said:I have found 275-280 temp is the sweet spot for butts. Egg maintains temp and the end product is great. I was in the camp of it had to be 225... I have converted...
How much time are you guys saving at 275? If I throw a tightly-packed 9-lb butt on, how long will that take?Living the good life smoking and joking -
Hans61 said:
I can understand how the dome temp. more closely matches the grill over time..yet it continually amazes me as to how many different schools of thought there are on how far apart these temps. are on indirect cooks..and which is even 'hotter' at any given time.
Whenever I do an overnight smoke I get the temp settled into 275-300 dome range which puts the grid temp in a range of 225-275 approx depending on how long the egg has been going, then I close it down just slightly before going to bed to make sure temp doesn't go up during the night. Seems to work good on the xl :-)
So for the sake of argument here...what is the general consensus as to what a grill temp. 'approximately' is when the dome is at 225 with a placesetter (legs up or down) in use..and the grill anywhere near where most cooks take place?
My broken down not-anywhere-near-accurate-dual-probe-in-one Polder thermometer has yet to give me a grill temp. lower than my OEM BGE dome probe. -
everything turned out fantastic , thanks for eveyones imput
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I cook all my butts at 300. Takes about 8.5 hours for a 10# butt to hit 203 degrees. Everyone rants and raves how good they are. Easy to keep the XL at 300.
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I no longer do low and slow. Too risky and too much work. As far as I can tell, turbo butts give equal quality.Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
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If you're going to towel them in a cooler for a few hours I would definitely pull them at 195. I like to normally cook my butts to 203. The one time I had to let it rest a few hours I thought the texture was too mushy.
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Darby_Crenshaw said:Just fyi... No need to foil, cooler unless you are done many hours early. This isn't like resting a roast
I would always let it rest for at least an hour. If you cut it immediately most of the juices will just run out. You don't have to wrap it and put it in a cooler unless you need to keep it hot for an extended period of time. -
I'll give 280-300 a try next time and report back.LBGE | CyberQ | Adjustable Rig | SmokeWare Cap | Kick Ash Basket | Table Build | Tampa, FL
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smokeyw saidI would always let it rest for at least an hour. If you cut it immediately most of the juices will just run out. You don't have to wrap it and put it in a cooler unless you need to keep it hot for an extended period of time.
No juices gonna run out of a butt. The stall is pretry much the majority of the water being driven out. At 200-205 internal temps, any inherent moisture is long gone, and the 'moisture' in the meat is gelatin (melted collagen) and melted fat, not water
when juices run out of a roast, it is a totally different thing. Always rest a roast, sure. It hasn't been cooked way past medium, medium-rare like a butt has[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Darby_Crenshaw said:smokeyw saidI would always let it rest for at least an hour. If you cut it immediately most of the juices will just run out. You don't have to wrap it and put it in a cooler unless you need to keep it hot for an extended period of time.
No juices gonna run out of a butt. The stall is pretry much the majority of the water being driven out. At 200-205 internal temps, any inherent moisture is long gone, and the 'moisture' in the meat is gelatin (melted collagen) and melted fat, not water
when juices run out of a roast, it is a totally different thing. Always rest a roast, sure. It hasn't been cooked way past medium, medium-rare like a butt has
I have to respectfully disagree. I have done just about everything possible with a pork butt and they will definitely lose moisture if they are cut right into without resting. -
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