HELP! - Butt & Brisket gone bad?

jimxxl

I have been out of Egging for a while, moved a few times and my egg ended up in storage for a while (very sad). Any way I am settled again and itching to Egg right away. I put on 2 8lb pork shoulder and 2 - 5lb point briskets last night around 1:30am, at 225 degrees. This morning upon wakeing I found the EGG at 300 degrees and my meat is at 180. Is it ruined??

BobS

You should be fine. Get the temp down and take them up to about 200.

They might not be the best example of the art, but they are certainly safe.

JPF

I am no expert and have not had this happen and maybe someone will come on in that has a better idea. So here is my suggestion, first if you have not done so get the temp back down to 250F. It's pretty hard to hurt pork butts and shoulders so it should be fine. Now those briskets will get tough and dry coming up so fast. I think I would wrap in foil and add some type of moisture to it until it is done. Just what I would do if I was in your shoes. Welcome back and make sure to cook often. Good luck on this one.

jimxxl

I shut down the bottom and left the daisy wheel open, just sit and wait? Can I get it down any faster?

Crimsongator

It is not runined. You will want to pul them near 200*. Close the egg down a bit and watch the meat temp. You may have gone through the plateau time quickly and there may be quite a bit more internal fat than you want, but the meat should be OK.

stike

300 degrees is still a low fire

Grandpas Grub

stike is correct.

If you want to chase the temperature more than play with the vents. You are so close to being done I might close the lower vent a little but other than that let em cook.

Check to see if the bark is where you want it, if it is getting too dark put a foil tent over the ones that look over done.

Watch the meat temperature and pull a little shy of target but make sure you fork test for tenderness.

Foil when done and you should be fine. 300° dome isn't all that hot at food level.

GG