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Two quick questions

Hangfire77Hangfire77 Posts: 45
edited 5:39AM in EggHead Forum
Hey guys I have two quick questions if I may.
I am a new egger (only been doing it a year) and still learning but get a lot of compliments on the food so I am encouraged to keep at it and appreciate the help I have had on the forum so here it goes.

I am smoking a pork butt right now it weighs 7.5# I have an internal temp of 125 I put it on at 9pm Sunday night. I fell asleep at 1 am and the dome had been holding 220 for 3 hours no prob. I woke up early (for me) at 7am and checked the temp and it had fallen to 145 I readjusted and now have it back at 220-230. Here are my questions.
1) Did I ruin the meat? What I mean is because the temp fell below the 220 mark to 145 for I don’t know how long how bad is that? In a worst case scenario I would guess 6 hours. Do you guys think the meat bad now?


2) Is there some way to keep this from happening again (besides staying up all night) I will do some searching but thought I would throw it out here just in case.

Thanks a million for any advice.
James

Comments

  • AZRPAZRP Posts: 10,116
    If your dome temp didn't go below 145, you should be fine, I would recommend you run 250 for dome temp in the future, 220 is too low. -RP
  • Weekend WarriorWeekend Warrior Posts: 1,702
    I have a Digi QII to keep my temperature overnight now, but before I did, I purposely set my dome temp to 275 or 285 before I went to sleep anticipating the drop overnight because of spent lump(ash) staring to clog the grate. Those temps are not too high for cooking a butt in the early (pre-plateau) stage and give you some breathing room for temperature drop. I don't understand what the infatuation is with trying to maintain ultra low dome temps. When I'm awake during a butt cook, I keep my dome between 250 and 275 with perfect results. :) Mark
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