Fire, out-butt ruined?????? Help,HELP!

Unknown

I went to bed with the temp at 220 at 1 am, butt temp was 55'. The stoker was controlling temps. Woke up at 8:30 am fire out, meat temp down to 88'. What should I do? Is the meat ruined or is it ok. (Grill has not been supervised in 7.5 hrs.) Meat was well seasoned (marinated for about 8 hrs) with a good rub. Does that have any protective effect??? Friends coming over at 5pm tonight.

PhilsGrill

Throw it out. It is no good.

Little Steven

What was the egg temp?

Steve

SmokinGuitarPlayer

1. If you're not sure of temps / times / etc. toss that butt out ... better safe than sorry.

2. ... I've found that 220, on my Large Egg anyway ... is just too low ..it's almost out at that temp. I do butts at 250+ all the time and they get fantastic. I'm hearing more and more people going to 300 and more ... Anyway ... only way to keep that low temp going without my Egg going out is to use a Guru ..I hold 200 on that same egg with the Guru running. I use that temp to make "Egg Dried Tomatoes"





* Egg-Dried Tomatoes * (12 hours at 200 deg. )

Happy Eggin Everybody.

FB/SBP

Retired RailRoader

Sorry I have to agree with PhilsGril. Better too not take any chances the meat temp is way to low stop any bugs from growing. Make a stuffed pork tenderloin a spatchcock chicken for the company.

tjv

If you need practice cooking one, finish the cook and feed it to the dogs. If not, then toss it and cook something fun. If you're having company and they don't bbq, do a spatchcock chicken. Most folks don't know what that is. t

Chuck/Tx

This happens all the time. The bottom line is that you cannot sleep through the night and trust lump to not go out when cooking low and slow. I have a WSM I use when I want to cook butts or briskets at night and sleep. Briquettes, started by the Minion method won't go out. I sometimes think we Eggheads love our Eggs so much, we don't want to admit any shortcoming with them. Actually, it's not the cooker, it's the fact that we have to use lump charcoal. I heard one Egger say if you stack lump correctly it won't go out. Don't believe it, meat and time are too expensive to waste.

civil eggineer

Carefully placing your lump to minimize air gaps definitely is mandatory for long cooks. You always need to check on things throughout the night unless you have a remote that monitors dome temp also. Murphy's Law will always hold true on long cooks. When you don't check throughout the night you can be assured the fire will go out but if you check every 3 hours you won't have any problems.

Jeffersonian

I tend to agree about letting the Egg run for eight hours without tending to it, but pp was using a Stoker. The fire should not have gone out if there was enough lump and his temperature controller was working.

But yes, throw that butt out. It's almost certainly food poisoning waiting to happen.