Egg temp dropped from 250 down to 125 overnight, Soooooo.....help!

Stuckinohio

Set up the LBGE at 250 last night @ midnight, and put an 8.3# butt on the grid over a drip pan sitting on plate setter (legs up).  Woke up this morning at 7a to 11 degrees outside temperature.  The temp of egg was down to 125 (on Maverick and the thermometer on the dome) and the butt was only at 110.  I opened bottom vent a bit more and also opened the daisy wheel a bit to crank up the fire.

Then I got to thinkin, and worrying about safety.  So, I went to the grocery and picked up another butt, cut it in half (to greatly reduce cook time) and put it on with the whole one, just in case y'all said to throw the whole one away.  Finish up the whole one after it gets "done" and eat it, or toss it to be on the safe side and eat the halves this afternoon? 

I absolutely LOVE this forum, and have gotten tons and tons of useful tips from y'all.  Thanks in advance for your help this time!

Rob

JacksDad

Eat it! It will be great, and now you'll have even more! 

Hntnhrd

I would say crank it up and cook on. When you hit done temp around 200 you will have killed off anything that possibly could be bad. 

mindfulwanderer

Keep cooking until you reach YOUR target internal temperature. Yes sometimes temperatures unexpectedly drop-in BGEs. I used to have that  experience and subsequent sinking feeling. I now pay a lot of attention to cleaning out the fire box, ensuring the vent holes are clear and how I put my lump charcoal in the box.

Killit_and_Grillit

Kick up the heat to about 250. You'll be fine.*

*Not responsible for family members getting sick and dying off like Mary on the Oregon Trail.

Stuckinohio

I forgot to add pics. I love pics of BGE cookin!