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Same Delimma As FossilPeddler with 17.4 Lbs of But.

Unknown
Unknown
edited November -0001 in EggHead Forum
The two buts, 17.4 Lbs have reached the 201 Degree level at 10.00 am.
They have only been in the egg foe 12 hrs. How long can I keep these in the smoker at dome temp 200 degrees, or should I put them in the cooler wrapped in towels? Dinner time is not till 6pm. What should I do? Thanks for any advise. Dutch.
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Comments

  • Unknown
    Unknown
    Dutch Nuijten,[p]Same exact thing happened to me this morning. I made the mistake of letting my fire get too hot when I started and then went out to dinner thinking it was on the way down. When I got home my egg was at 250 instead of the desired 200 - 225, and I never could get it back down below 235. When I got up this AM the egg was on 260 and my pork was at 208 (!) after only 14 hours.[p]The pork was very soft and stringy, and more fatty than usual. Clearly I went through the plateau too fast and then the internal temp got too high.[p]I would pull the pork off immediately, as I think anything above 200 is going to melt the meat like mine did. In retrospect I used a whole stick of the Diamond fireplace starter instead of a half, and that got me off on the wrong foot. Live and learn...
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  • dhuffjr
    dhuffjr Posts: 3,182
    Dutch Nuijten,
    I would pull it and do the foil wrap and put it in a cooler. I just read below a mention of firebricks and that is an outstanding idea. Wrap those up good in towels too though if you do it so they don't melt your cooler. Monitor the meat temps and if you get close to the danger zone consider moving it to the fridge. If it close to dinner you could move it back to the Egg in foil or an oven for a short period and hopefully not dry it out.[p]Advice number two is eat to a little earlier. :>)
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  • Sandbagger
    Sandbagger Posts: 977
    dhuffjr, Here is a question for you. Why not foil and keep in the egg. Just give the egg a slow death, trying to hang the dome temp between 175 and 200 dome for as long as possible. All one needs to do is be mindful of dome temp and the magical 140 number. I know it can be challenging to keep the egg below 200, but if anything, one might get an extra hour or two before having to cooler the butts. Just a thought to really extend the time. T

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  • dhuffjr
    dhuffjr Posts: 3,182
    Sandbagger,
    I don't know. That is not the typical thing I see people recommend. I'd worry about it drying out. I won't do so in just one hour though. I think the brick idea is a pretty good one.
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