Holy thermodynamics, Batman (was - can I speed up the butt?)

Unknown

Dudes -[p]Yesterday, I was loving the BGE, and my family and neighbors were loving the fruits of my labors. Sadly hubris set in, and now the world is topsy turvy.[p]As I posted a few minutes ago, I have the dome temp at 225 deg. and have had the butt on interminably. Earlier (a few hours ago) the internal temp was 163. About an hour ago, it was 160, and now it is 158. I ask you wise Qers, WTF? Pretty soon, it will be wrapped back in butcher paper.[p]At first I suspected the thermometer (a "Pampered Chef" relable of a Polder), but stuck in an old school one, and they match up pretty well. I would suspect the BGE thermometer, but the BGE is only a month old, and I calibrated it when we put it together.[p]So, how does something sitting in a 225 degree BGE go from 163 to 158?[p]Also, will I kill the pull if I fire it up to 275, so we can eat it tonight?[p]Thanks,[p]John Daddy[p]

drbbq

John Daddy,[p]Yes, you can run it up to finish. You can wrap it in foil too if you must.

Elder Ward

John Daddy,
No your fine check fuel supply in egg sounds like you did not fill it up to start cook if so got to 275-300 and finish. If out of fuel wrap in foil and put in oven to finish. You already have all the flavor you are going to get.
Elder Ward

Unknown

Elder Ward,[p]Thank you for the follow up. I followed your recipe as closely as I could (save for not being able to restack the lump since it was still hot from yesterday's ribs), and am currently munching on your slaw recipe.... yummy.[p]I think that I have enough fuel, and following your post, I should be able to crank it up to 275 without ruining it. Out I go.[p]Thanks,[p]J

Unknown

drbbq,[p]Thanks, doc. I will crank it up.[p]J

AZRP

John Daddy,
It won't hurt anything, I usually go with 250 for the dome temp for butts and ribs. -RP

Bobby-Q

John Daddy,
I wouldn't change a thing unless you are really pressed for time. You are in the plateau and it is not that uncommon for the internal temps of the meat to drop as it is requiring more heat to break down the connective tissue.[p]When it rises above 165 again you can add more heat to take it to 190° or higher to pull it.

stike

Bobby-Q,
i second that.
the temp can go up or down a degree or two, but essentially you are flatline. the plateau is a phase change.[p]you can take a solid block of ice in a cup and put it over direct flame, and that water, as it melts, won't go above 32 degrees no matter how hot the fire. that is, until the ice is all melted. then she'll climb.[p]same with your butt. at low temps, your butt won't get hotter despite dome temp, until all the collagen is converted over to gelatin.[p]every bit of heat is involved in the change, rather than in heating up the meat.[p]let her ride, but bump your dome to 250 to begin with. that'll speed things, and that's still a very low fire

Dr_Redwine

stike,
"you can take a solid block of ice in a cup and put it over direct flame, and that water, as it melts, won't go above 32 degrees no matter how hot the fire. that is, until the ice is all melted. then she'll climb."[p]That is the best description of that process that I have ever read/heard.[p]DrR