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911 fire went out

JMCXL
JMCXL Posts: 1,524
in EggHead Forum
me fire went out last night. Brisket went on at 1am to a temp of 250. Woke up at 6am and egg temp was 0 and brisket was 125. Re started things and back cooking. Any issue to worry about with the meat???
Northern New Jersey
 XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

Also, check out my YouTube Page
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Comments

  • GATraveller
    GATraveller Posts: 8,207
    I wouldn't worry about the meat at that temp.  Keep plugging away and enjoy.
    Good luck with it!!

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • thetrim
    thetrim Posts: 11,387
    Naw man, let it roll.   Fire that thing back up.   As other mentioned in your other thread, you can tweak the temp up a little to help speed it up if needed later in the day!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • JMCXL
    JMCXL Posts: 1,524
    Thank you that’s what I thought 
    needed the peace of mind
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

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  • kaybee
    kaybee Posts: 120
    edited January 2018
    I did a 16lb brisket yesterday in the freezing cold. If I lost my fire it would have been the brisket showing 0 degrees :-)

    The fact the your brisket got to something over 125 at some point indicates to me that you didn't lose your fire for too long. I think all you lost is time, finger in the air guess, about 2 hours. You may be able to get most of that back by boosting temps a bit (50-75 degrees) about half way through the stall (which in itself is a guess). You can give it another 50 degrees when you see for sure that it is on the way out of the stall. The extra heat at that time will actually crisp up the bark for you.

    If it helps at all, mine was on for close to 16 hours. Got perfect probes like buttah everywhere except the very end of the flat which was just a bit overdone. Actually forgot to take the tip protector off of the probe and it still probed like buttah!
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  • JMCXL
    JMCXL Posts: 1,524
    Back at it and looking (and smelling good)
    thanks all
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

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  • yljkt
    yljkt Posts: 799
    Snow and wind aren't helping, JMCXL. I got a pork butt on. It's miserable out there. 
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  • JMCXL
    JMCXL Posts: 1,524
    Funny I have a controller but stopped using it because I was having no problems with my cooks, guess I have egg on my face (haha)
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    JMCXL said:
    Funny I have a controller but stopped using it because I was having no problems with my cooks, guess I have egg on my face (haha)
    The one thing you need to watch with the controllers is the fan can actually freeze up due to the cold temps. I see you're in NJ. so this is a concern for the future.

    If that happens you can simply remove the fan unit and thaw it slightly or physically move the fan which should break the ice loose and carry on.
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  • lousubcap
    lousubcap Posts: 36,900
    Based on your related post it sounds like you declared stable too soon.  When I run an over-night cook (w/o a controller) I light the BGE around 2-3 hours prior to loading the protein.  Make sure it is stable (no vent movement for 45-60 minutes) and then start the cook.  With a lump load close to the top of the fire ring your fire will last a whole lot longer than the cook will take.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Little Steven
    Little Steven Posts: 28,817
    It's unlikely it had 4 hours in the danger zone.

    Steve 

    Caledon, ON

     

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Little Steven said:
    It's unlikely it had 4 hours in the danger zone.
    This. It's quite the highway to get there.
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  • Rte1985
    Rte1985 Posts: 304
    Happened to me on an overnight butt.  Fired it up and still alive to tell the tale!  Fed it to about 10 others and they are all still kicken!
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