Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Decreasing Butt Temp
Options
Pigasso
Posts: 111
I put 2 butts on last night at 8PM - dome temp 225. At 6:15 this morning the meat temp read 167, and at 9:45 it has decreased to 162 - dome temp still 225.[p]Could this be a part of the "plateau" stage? Should I crank up the heat or leave all alone and put my faith entirely with the egg wizardry as assisted by the guru and just wait until the meat temp reaches 200?[p]Oinks!
Comments
-
Pigasso,
The same has happened to me as well. Looks like part of the plateau. Should be fine.
NutmEGGer
-
Pigasso,
You are right, this is part of the plateu stage. Mine drops a couple of degrees every time. When its done w/ the plateu it will jump up pretty quick.[p]Enjoy!
-
Pigasso,[p]I know many will disagree butt, I have found that if at in the 150 to 165 range, if you increase your cooking temp to about 250 degrees grate temp, the rub will carmelize much better.[p]Rick
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum