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EgginRNEgginRN Posts: 102
edited 7:05PM in EggHead Forum
All, after 4 hours I have an internal temp reading of 153, this seems to high and my BGE therm has never been about 275. 1/4" vent opening and daisy half. Not sure?


  • ckillianckillian Posts: 73
    I've had my LBGE for about a month or so and I've done 3 low and slow cooks (2 butts and a brisket). Every time, the internal temp has gone up super fast in the beginning. To the point of making me think, "Oh crap, this thing is going to be done in 5 hours. What have I done?"

    However, each and every time, the temp has stabilized and plateaued. My last butt, for example, went on the egg at about 5pm and by about 2am the internal temp was at about 178. I thought the stupid thing had missed the plateau. I was fully expecting to get up at 6am (or earlier) to a finished butt. Not so. That butt stayed at 178 for nearly 9 hours before it started climbing again.

    So, with my very limited experience, I'd say "No worries."
  • EgginRNEgginRN Posts: 102
    Thanks CK :unsure:
  • llrickmanllrickman Posts: 589
    The first butts i did i put on at 10:30pm by 1:30am they were already at 140. plateaued at 165 and stayed there for hours. Pulled them at 12:30 at 199*
    2 LBGE
    Digi Q
    green Thermapen

    Albuquerque, NM
  • Dave,
    Have you calibrated your thermometer? I typically have the bottom vent open about 1/8 inch and the daisy just barely cracked. But regardless, when you hit the plateau it will hold temp for quite a while. I would guess you are targeting 195-200 as the temperature you are aiming for.
    Aiken, SC. and
    Fancy Gap, Va.
  • DrZaiusDrZaius Posts: 1,481
    I just posted my recent butt cook and I hit plateau at about 162* and stuck there for 7 to eight hours. No worries. Sounds like everything is going as planned.
    This is the greatest signature EVAR!
  • I agree that seems like a very agressive setting for 250. If you haven't calibrated your thermometer recently you may be cooking them hotter than you think you are. Do you have an oven thermometer or some other way of measuring what the internal temperature is just to be sure?

    In the end it won't matter much, even cooked warm. Butt is a nice cut sliced if it wont pull.

  • EgginRNEgginRN Posts: 102
    Larry, I cal. the therm with a digital one and there was a 5 point diff. I am holding at 250 with the daisy barely cracked and vent less than 1/2 inch. It was quick but I am in the plateau, my temps have not changed in 45 minutes. Thanks
  • CrimsongatorCrimsongator Posts: 5,795
    It's OK, the temp goes up fast, holds in the 160-170 range during the plateau and then will rise again. Don't sweat it.
  • Dave,
    Well, it looks like you are only hours away from some great pulled pork. My afternoon plans got rained out down here I hope you are having a better afternoon up your way.
    Aiken, SC. and
    Fancy Gap, Va.
  • EgginRNEgginRN Posts: 102
    Same here made a roof to cover the top from heavy rain, check it out. DSC01158.jpg
  • Rolling EggRolling Egg Posts: 1,995
    7 dollars at Lowes. It's a 6 inch vent cap. May be easier to keep out of the way than your roof. I guess its according if your trying to keep the whole dome dry. Just an idea for ya.
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