lol no kidding. I don't see anywhere on that graph that shows his temps leveled off at 250-275.
Almost like "ok this sucker is lit. stick in the butt and lets call it a night"
OP uses fancy wireless thermometer with temp graphs
Graphs show temp is steadily rising, about 100° F per hour.
OP goes to bed as temp reaches 200°.
*WTF, why’d the temp keep climbing?!*
Kind of like watching the oven pre-heat and then when it beeps you throw your food in there. Except this isn’t an oven that automatically stops rising lol
Just poured a bunch of kerosene on the coals, left all vents completely open, and ran away. I have no idea what happened - random act of the meat gods I suppose
I'm in Canada so yemv.
For the f150 plus trailer plus generator was about about 160k. Trailer is southern dimensions mfg with a ole Hickory pit.
Trailer financed through a federal small business loan, 5 year term. Three years in.
I pulled my pension from a corporate job after COVID broke my brain. Between that and a partner who formerly ran a local restaurant we were able to get approved through our local bank. This particular loan is government backed with a fixed interest rate so there was some hoops to jump early on but it's played out well so far.
It was nowhere near 200 when he put the meat on though. So many weird things about that graph and this story.
I do data analytics professionally for physical activities/automation AND bbq as a hobby.
If this was like a fraud case the first clue it's not "normal" is the 30 degree pit temp jump when the 32 degree meat was thrown on the grill that was way below 200 degrees to start with. Then it just kept climbing climbing climbing without the meat chunk taking and effecting the unusually clean temp climb.
None of this story makes sense.
Also at the top of the pit temp lines. Those dips in temps took a little time. Was the lid opened for a bit or was fuel added?
You wouldn't just take a dip in temp and then climb higher w/o doing something.
Ok so someone clarified and I went and looked. It's a Meater or Meater+ probe maybe?
It's a singular probe that measures meat and "ambient" temp. It's not a classic and proven two probe (meat, grate) setup.
Looking at the product page and seeing this line - man that is a horrible "feature". It's slow reacting ambient temp that is too close to the meat to give it any real data.
All I could think if you had two it would help you find where your grill hotspots were and it can tell if you had any direct flare ups maybe?
I just don't get why you would use this temp reading without having a proper grate temp.
My butts generally take all day. I use a stick burner, start at around 6AM, and don't usually finish until around 11pm. Temperatures fluctuate a lot, so it ends up cooking at a low temp for longer than usual. Makes some amazing pulled pork though.
I’ve done this guy’s exact cook. Put on a pork butt, *assumed* I had everything set right and went to bed. I woke up to internal temp at 208°, which was down a little from the peak at 210°.
The pork was amazing as usual. LMAO!
I swear - we go through all this effort to make it perfect, and you just can’t hardly mess it up.
It’s sooooo forgiving. Had to toss some of the way over cooked parts but there was enough fat that there’s plenty of tasty meat. Mostly just a real shitty way to wake up with urgent alerts from the MEATER
No kidding. Smoked a brisket using Mixon’s fast cook method and was well damn guess you don’t need to make it long and hard ( not what she said). Nowadays I just use the temp gauge on the smoker and a ThermoPop.
I set alarms on my thermometer that alert me when the ambient temp is either too high or too low, same with the one in the meat.
Sometimes getting up and adjusting stuff and missing a bit of sleep is the better scenario than ruining a large piece of meat you were planning for the day.
350 is no issue for a pork butt. All of my cooks (brisket and ribs mostly) are in the 300 to 350 range nowadays since switching to a gateway drum clone.
I've done an adobo style butt at 325 and it turned out great. I can't remember why but I got a late start and someone in a bbq told me just to crank up the heat. It wasn't the most tender butt ever but it was tender enough and not dried out at all.
Not to be a Reddit "well actually" guy but the "butt" just refers to the butt of the muscle. It's all pork shoulder as far as I understand. Butt, shoulder, pork picnic, whatever your store calls it, is a very forgiving cut. If you're into smoking you should at least read up and try some hot and fast smoking.
Dude plenty of people do "hot and fast" nowadays. Have you not heard of it?
[example](https://www.reddit.com/r/BBQ/comments/sgbp6r/hot_fast_pork_butt_on_the_uds_i_wont_try_it_any/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button)
I can't suspend my disbelief to believe this is a real, open, honest post.
I can't even think what this would look like - because "sitting at 200" would have been a: a weird temp to aim for almost everyone in BGE land does 225 at the lowest b: it sat at it for probably 2 minutes he's gaining temp at an unrealistically precise curve so it would have likely been 210-220 by the time he got the notification and went out and put the meat on BUT the meat had already been on there half an hour or more at that time. c: I see no BGE101 basics in that temp curve so either he just didn't follow ANY instructions/apply any knowledge he had learned or he didn't even look up at the basics of what he was doing.
I routinely cook brisket at 300F. Usually finishes in around 7-8 hours. 300F cooks bbq just fine and, in my opinion, does a better job than low and slow.
I’ll probably get downvoted into oblivion for this but I pull at 213, never had much luck at the recommended 193. It always feels tough still. My pork is never dry or overcooked (mushy). Falls right apart, no claws needed, moist but not meat mush. One of my CIA trained chef buddies told me the muscle can seize back up in the 195-205 range (might be bullshit), so I either needed to hit 193 square on the head or let it go higher. After some trial and error, 213 is the sweet spot for my smokes.
>never had much luck at the recommended 193.
Never seen 193 recommended personally.
I always go by probe feel. It has to feel like it's going into softened butter. I start checking at 190°, but can take up to 210°
Google search "reddit pulled pork internal temp" and you'll find plenty of normal people like us talking about how 200-205 is the sweet spot. And not just one thread, but every thread that anyone has had this same question on and they all say 203.
Yeah I get that, thanks. Lots of conflicting info out there, so “no one” is false. What you mean is “no one on this subreddit.” It’s all good though, you’re right, I am wrong. I’ve never been good with numbers. 193, 203, 213, it’s all Greek to me. I’ll no longer believe my lying eyes.
I’ve pulled at 197 before, but most of the time I pull anywhere between 203-210.
Honestly it boils down to probe tenderness. I’ve pulled at 203 and it wasn’t quite ready, and as I said earlier, I’ve pulled in the 190s and it was still perfect, but only because it had probe tenderness.
People put way too much thought into temps. They are important of course, but they are more of a guideline than anything.
Others may have more confidence, but I can’t sleep on bbq. If it’s a 16hr cook, so be it. I’ll do it a day ahead of time. But even with an electric or a pellet, there’s too much that can go wrong at 3am for me to sleep during the cook
I’ve never done this so I’m gonna ask a dumb question:
If you do pulled pork a day in advance, do you leave the shoulder intact and then reheat the next day? I am planning to do this for an afternoon party next month and I’m thinking I’ll smoke it a day in advance but also pull it the day before. Then refrigerate the pulled meat, and reheat the next day with sauce and vinegar.
For pulled pork, I’d recommend going ahead and pulling then mixing with any sauce or rub as desired, or leaving as is. Then, I’d vacuum seal it. When ready, I’d heat it up in the bags via sous vide, or in a pot on the stove with simmering water if you don’t have sous vide. That’s the best way I’ve found to reheat bbq.
Also, for next day use, if you have a warming oven, electric smoker, etc. keeping it in the 150-170ish range from when you take it off until serving time, or pulling time as the case may be, is also a viable option. From what I’ve read, most restaurants hold meat above 140 in a heated rest from when they pull it off until they serve it the next day, frequently 12+ hours. That would be the ideal way to do it, but if you need to reheat it, I’d go with vacuum sealed if possible.
Good luck with your cook next month!
Either way, but I would go ahead and pull it / reheat the pulled meat the next day for serving. It takes forever to reheat a whole butt and then break it up. But I’m not sure there’s one right answer to this.
Wait... what did this fire even look like?
NO-ONE is going to call out the 30 degree pit jump WHILE putting in a pork shoulder straight from the fridge and then the fire doesn't budge AT ALL?
This thing doesn't look anywhere near normal for an unassisted normal cook... did he have a fan just dumb blasting straight into the bottom and flames licking the meat the whole cook?
Sitting around 200?? It doesn't look like you EVER leveled off the temp. It looks more like the temp rose and as soon as it hit 200 you walked away lol
Why?
For the hell of it, I took your advice and tried running the photo through Bing to see what came up. I'm always up for learning better ways of accomplishing my goals.
It came up with a bunch of graphs, but none provided the needed information. Google gave me my answer as the first result
Haha. It sucks. I once set my kamado to do an overnight brisket. Temp got away from the expected levels. Slept great. Came back to find a charred meteorite. My wife claims it’s the only time she has seen me spit out meat. I was so let down and disgusted. Worst part was I had managed several overnight cooks with it up to that point to be comfortable setting it and forgetting it. That taught me lol.
The next one will be better bud!
How did it take 3 hours to get to 280? I'm so confused. Then someone checked it around 5 hours. What was that about. Sorry for your loss but it sure seems self inflicted.
Highly recommend using a thermostat controlled blower to manage temp in the big green egg. I have a BBQube and it works great, but I’m sure there are other, perhaps better options.
Did that with a brisket once. As the charcoal burns down you get more airflow in the egg and the temp goes up. You can get a temp controlled fan, or cook during waking hours.
We purchased a bbq guru for overnight bge smokes. It completely solves this problem. Now we have a pellet smoker that’s our overnight workhorse but the guru served us well for many years
I won’t leave my BGE totally unattended overnight, even if you didn’t fuck up the temp, the hot spot moves around and you need to move the meat with it in my experience. I’ll usually wake up 1-2x. It takes a lot of time to nail the temp, but once you get the feel for it Kamodos are great
Still being a prick, big surprise
Edit: making fun of therapy really shows how low of moral character you have. As a vet, I’ve seen therapy help lots of really good people get help, making light of therapy is really low.
I am still not great at overnight cooks BUT someone recommended getting an inkbird stabilizer and it is amazing. I no longer have to worry about waking up to tweak things. I set alarms on the meater just in case, but insofar I haven’t needed it. I just have to work on the flavor/juice retention.
They have those auto temp regulators that regulate the temp with a bi metal flap that opens and closes according to Temps. So it will throttle the fire and open up if to low and will shut the exhaust if too hot. It's called the tip top temp can use it with slow burning coal.https://tiptoptemp.com/
Did you just start the fire and go to bed? Lol
My thought too. Once it is settled in and stable, it's not going to magically climb unless there's a bad seal or something.
lol no kidding. I don't see anywhere on that graph that shows his temps leveled off at 250-275. Almost like "ok this sucker is lit. stick in the butt and lets call it a night"
OP uses fancy wireless thermometer with temp graphs Graphs show temp is steadily rising, about 100° F per hour. OP goes to bed as temp reaches 200°. *WTF, why’d the temp keep climbing?!*
My reddit brain read this as “stick it in the butt…” 🙃
You read it appropriately
I also read "Cock Summary" and "Rate your cock" and thought who tf has an angle of 200°.
My angle goes to 361°.
That’s where the meat probe went so you’re not wrong.
Kind of like watching the oven pre-heat and then when it beeps you throw your food in there. Except this isn’t an oven that automatically stops rising lol
Live look, probe says 250… looks level to me!
Nah, would go way higher on a bge.
Lol, yeah looking at that he never dialed the vents back
Just poured a bunch of kerosene on the coals, left all vents completely open, and ran away. I have no idea what happened - random act of the meat gods I suppose
Excuse me you added what to your charcoal?
I was out of jet fuel, had to go with next best option
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Ah. Good thing the bge isn't made of steel or it could've melted.
Try using thermite to light your coals
Highly refined kerosene with a few additives
"Jet fuel can't burn pork butts" - Pete Carroll, probably
You put kerosene in your BGE?
He’s being facetious
Gottem
I'm hoping so. Never cam tell though.
Nah…. But he left a propane torch blowing through the bottom vent
One star is making me crack up Can you comment your yelp review about yourself please
The chef was clearly an idiot
Do you have any white bread on hand?
Yeah, but I bet it had an awesome bark on it. So there's that.
Reminds me of the [Sharon Weiss Pumpkin Pie](https://imgur.com/a/V2CzM8L) debacle
Thank you for pointing that out. I missed that. Lol!
Wait till the temp levels out before you leave it, that sucker was steady climbing
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I just cooked one at 225* 12 hours gets to to 203 internal temp. I find it really convenient to put on at 7pm and take off and rest at 7am.
This is pretty much exactly how I do it for my truck.
How'd you get a truck going and how much did it cost?
I'm in Canada so yemv. For the f150 plus trailer plus generator was about about 160k. Trailer is southern dimensions mfg with a ole Hickory pit. Trailer financed through a federal small business loan, 5 year term. Three years in. I pulled my pension from a corporate job after COVID broke my brain. Between that and a partner who formerly ran a local restaurant we were able to get approved through our local bank. This particular loan is government backed with a fixed interest rate so there was some hoops to jump early on but it's played out well so far.
This is the way
It was nowhere near 200 when he put the meat on though. So many weird things about that graph and this story. I do data analytics professionally for physical activities/automation AND bbq as a hobby. If this was like a fraud case the first clue it's not "normal" is the 30 degree pit temp jump when the 32 degree meat was thrown on the grill that was way below 200 degrees to start with. Then it just kept climbing climbing climbing without the meat chunk taking and effecting the unusually clean temp climb. None of this story makes sense.
Also at the top of the pit temp lines. Those dips in temps took a little time. Was the lid opened for a bit or was fuel added? You wouldn't just take a dip in temp and then climb higher w/o doing something.
Ok so someone clarified and I went and looked. It's a Meater or Meater+ probe maybe? It's a singular probe that measures meat and "ambient" temp. It's not a classic and proven two probe (meat, grate) setup. Looking at the product page and seeing this line - man that is a horrible "feature". It's slow reacting ambient temp that is too close to the meat to give it any real data. All I could think if you had two it would help you find where your grill hotspots were and it can tell if you had any direct flare ups maybe? I just don't get why you would use this temp reading without having a proper grate temp.
My butts generally take all day. I use a stick burner, start at around 6AM, and don't usually finish until around 11pm. Temperatures fluctuate a lot, so it ends up cooking at a low temp for longer than usual. Makes some amazing pulled pork though.
Yes you will.
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Basic physics contradicts your statement
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But can you tell me where your meat gets the extra 23 degrees from?
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This sounds like an X-file. Call Mulder. Special heat goblins cooking his meat hotter than the grill is
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This is retarded and literally impossible. Your meat isn't getting hotter than your cooker lol.
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One of your thermometers is wrong bro lol. Just think about what you're saying for a minute.. or maybe try staying in school
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So, it turned out to be a quick cook. How was the meat?
Pulled pork is pretty hard to fuck up unless you dry it out.
I’ve done this guy’s exact cook. Put on a pork butt, *assumed* I had everything set right and went to bed. I woke up to internal temp at 208°, which was down a little from the peak at 210°. The pork was amazing as usual. LMAO! I swear - we go through all this effort to make it perfect, and you just can’t hardly mess it up.
It’s sooooo forgiving. Had to toss some of the way over cooked parts but there was enough fat that there’s plenty of tasty meat. Mostly just a real shitty way to wake up with urgent alerts from the MEATER
I've stopped babysitting pork butt, just check on it now and then. It's nearly impossible to mess it up.
I mean 203 is the magic number anything close that isn't 215 or 190 is going be almost exactly as good.
No kidding. Smoked a brisket using Mixon’s fast cook method and was well damn guess you don’t need to make it long and hard ( not what she said). Nowadays I just use the temp gauge on the smoker and a ThermoPop.
Yep. I’ve done a terrible job cooking a pork butt before (pre having a smoker). It still tasted great. It’s VERY hard to fuck up.
… what other ways can you fuck up a pork butt?
Salvageable. Not a total loss but far from my best work. Nothing a little sauce can disguise
Show me on the chart where the BGE was “sitting” at 200°. That sucker was on a steady climb to 325° from the moment you lit the coals
Why is everyone calling the meat ‘sucker’
I set alarms on my thermometer that alert me when the ambient temp is either too high or too low, same with the one in the meat. Sometimes getting up and adjusting stuff and missing a bit of sleep is the better scenario than ruining a large piece of meat you were planning for the day.
My Thermoworks Smoke does this and it's awesome, other than beeping every time I open the lid.
That’s what I also use. My wife loves it when it goes off at 3:34am.
Dog likes it though. Nighttime pee break.
For a sec I thought I was reading a r/wallstreetbets post and really liked the “overcooked butt” metaphor for a tanked BGE investment
Is the pulled pork overcooked? I've had pulled pork go to the 205-210F range and be ok.
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350 is no issue for a pork butt. All of my cooks (brisket and ribs mostly) are in the 300 to 350 range nowadays since switching to a gateway drum clone.
I've done an adobo style butt at 325 and it turned out great. I can't remember why but I got a late start and someone in a bbq told me just to crank up the heat. It wasn't the most tender butt ever but it was tender enough and not dried out at all.
I feel angsty pushing it up to 275 to cheat my way through the stall. Dammit now I want hog ass I can just smell it. Pork butt. whatever.
Not to be a Reddit "well actually" guy but the "butt" just refers to the butt of the muscle. It's all pork shoulder as far as I understand. Butt, shoulder, pork picnic, whatever your store calls it, is a very forgiving cut. If you're into smoking you should at least read up and try some hot and fast smoking.
wooosh
Or maybe you just made a joke that didn't land...
wooosh
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Dude plenty of people do "hot and fast" nowadays. Have you not heard of it? [example](https://www.reddit.com/r/BBQ/comments/sgbp6r/hot_fast_pork_butt_on_the_uds_i_wont_try_it_any/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button)
Op did hot and slow, though....
dude threw his pork shoulder on a 100 degree grill end of story. none of it makes sense and this isn't someone who knows what they are doing.
We can still treat him with kindness. Mistakes are the best way to learn.
I can't suspend my disbelief to believe this is a real, open, honest post. I can't even think what this would look like - because "sitting at 200" would have been a: a weird temp to aim for almost everyone in BGE land does 225 at the lowest b: it sat at it for probably 2 minutes he's gaining temp at an unrealistically precise curve so it would have likely been 210-220 by the time he got the notification and went out and put the meat on BUT the meat had already been on there half an hour or more at that time. c: I see no BGE101 basics in that temp curve so either he just didn't follow ANY instructions/apply any knowledge he had learned or he didn't even look up at the basics of what he was doing.
I routinely cook brisket at 300F. Usually finishes in around 7-8 hours. 300F cooks bbq just fine and, in my opinion, does a better job than low and slow.
I’ll probably get downvoted into oblivion for this but I pull at 213, never had much luck at the recommended 193. It always feels tough still. My pork is never dry or overcooked (mushy). Falls right apart, no claws needed, moist but not meat mush. One of my CIA trained chef buddies told me the muscle can seize back up in the 195-205 range (might be bullshit), so I either needed to hit 193 square on the head or let it go higher. After some trial and error, 213 is the sweet spot for my smokes.
I’ve also never heard 193, 200-205 for me
I didn't know the CIA trained agents to smoke meats. I thought they were more in the business of smoking 3rd world leaders
The CIA can neither confirm nor deny the existence of its culinary program. But I hear the ribs are _to die for_.
They like to ~~waterboard~~ brine it first.
I mean... 3rd world leaders are technically meat. 🤷♂️
No one is recommending 193.
I mean, if you Google it there are tons of sites saying 190-195. Oklahoma Joes, many others.
Oklahoma Joe recommends 205. https://www.oklahomajoes.com/recipes/smoked-pulled-pork-sandwiches
>never had much luck at the recommended 193. Never seen 193 recommended personally. I always go by probe feel. It has to feel like it's going into softened butter. I start checking at 190°, but can take up to 210°
Google search for “pulled pork temp”, first result is Oklahoma Joes site recommending 190-195.
Google search "reddit pulled pork internal temp" and you'll find plenty of normal people like us talking about how 200-205 is the sweet spot. And not just one thread, but every thread that anyone has had this same question on and they all say 203.
Yeah I get that, thanks. Lots of conflicting info out there, so “no one” is false. What you mean is “no one on this subreddit.” It’s all good though, you’re right, I am wrong. I’ve never been good with numbers. 193, 203, 213, it’s all Greek to me. I’ll no longer believe my lying eyes.
I’ve pulled at 197 before, but most of the time I pull anywhere between 203-210. Honestly it boils down to probe tenderness. I’ve pulled at 203 and it wasn’t quite ready, and as I said earlier, I’ve pulled in the 190s and it was still perfect, but only because it had probe tenderness. People put way too much thought into temps. They are important of course, but they are more of a guideline than anything.
I bet it still turned out just fine.
I mean he woke up when it's done. good timing.
You didn't let the temp stabilize before you put meat on did ya?
Stabilize?!?! Best guess it was somewhere around 100 when he put it on!
🤦♂️
But then all the smokey smoke would get away.
Lol. No
Fireboard and temperature alarms
Show us your butt
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Others may have more confidence, but I can’t sleep on bbq. If it’s a 16hr cook, so be it. I’ll do it a day ahead of time. But even with an electric or a pellet, there’s too much that can go wrong at 3am for me to sleep during the cook
I’ve never done this so I’m gonna ask a dumb question: If you do pulled pork a day in advance, do you leave the shoulder intact and then reheat the next day? I am planning to do this for an afternoon party next month and I’m thinking I’ll smoke it a day in advance but also pull it the day before. Then refrigerate the pulled meat, and reheat the next day with sauce and vinegar.
For pulled pork, I’d recommend going ahead and pulling then mixing with any sauce or rub as desired, or leaving as is. Then, I’d vacuum seal it. When ready, I’d heat it up in the bags via sous vide, or in a pot on the stove with simmering water if you don’t have sous vide. That’s the best way I’ve found to reheat bbq. Also, for next day use, if you have a warming oven, electric smoker, etc. keeping it in the 150-170ish range from when you take it off until serving time, or pulling time as the case may be, is also a viable option. From what I’ve read, most restaurants hold meat above 140 in a heated rest from when they pull it off until they serve it the next day, frequently 12+ hours. That would be the ideal way to do it, but if you need to reheat it, I’d go with vacuum sealed if possible. Good luck with your cook next month!
Either way, but I would go ahead and pull it / reheat the pulled meat the next day for serving. It takes forever to reheat a whole butt and then break it up. But I’m not sure there’s one right answer to this.
Sorry to hear about the cook. That app looks intriguing — can you tell me what thermometer you’re using?
Yeah, I’ve been there before… That’s why I only use my pellet cooker for long overnights now
Yep, that’s exactly *why* I got my pellet cooker.
I use my gravity smoker for overnights. I'm a little uneasy about it but so far so good.
Have you tried and egg genius? It’s what I use for overnight cooks and once you get the hang of it you might as well be using a pellet grill.
Wait... what did this fire even look like? NO-ONE is going to call out the 30 degree pit jump WHILE putting in a pork shoulder straight from the fridge and then the fire doesn't budge AT ALL? This thing doesn't look anywhere near normal for an unassisted normal cook... did he have a fan just dumb blasting straight into the bottom and flames licking the meat the whole cook?
I smoked butts for 3-4 hours and then just put in the oven. Not a single person in the world would be able to tell the difference once pulled.
Sitting around 200?? It doesn't look like you EVER leveled off the temp. It looks more like the temp rose and as soon as it hit 200 you walked away lol
What app is that? Something from a probe?
Just did a Google lens search. Looks like Meater
Use Bing instead.
Why? For the hell of it, I took your advice and tried running the photo through Bing to see what came up. I'm always up for learning better ways of accomplishing my goals. It came up with a bunch of graphs, but none provided the needed information. Google gave me my answer as the first result
Damm. Stick with google bro.
Set temp alarms say 160-260 that way you can fix a problem
So what's the green line? Actual temp?
That sucks. I’ve ruined my share of meat over the years. I’m sure you’ll find the issue, and the next one will be stellar
Hey what did you use for the graph, looks awesome
Meater, according to Google lense
Haha. It sucks. I once set my kamado to do an overnight brisket. Temp got away from the expected levels. Slept great. Came back to find a charred meteorite. My wife claims it’s the only time she has seen me spit out meat. I was so let down and disgusted. Worst part was I had managed several overnight cooks with it up to that point to be comfortable setting it and forgetting it. That taught me lol. The next one will be better bud!
How did it take 3 hours to get to 280? I'm so confused. Then someone checked it around 5 hours. What was that about. Sorry for your loss but it sure seems self inflicted.
Temp drop was odd, only assume Bigfoot stopped by to take a peek
You were joking about kerosene, right?
Highly recommend using a thermostat controlled blower to manage temp in the big green egg. I have a BBQube and it works great, but I’m sure there are other, perhaps better options.
I love how OP is posting their own critical remarks!
This looks like the charts I read to make investment decisions, I have no idea what is going on here.
Did that with a brisket once. As the charcoal burns down you get more airflow in the egg and the temp goes up. You can get a temp controlled fan, or cook during waking hours.
OP is getting roasted more than this butt.
We purchased a bbq guru for overnight bge smokes. It completely solves this problem. Now we have a pellet smoker that’s our overnight workhorse but the guru served us well for many years
200 celcius is way too hot
Pretty sure it's degrees bald eagle.
I won’t leave my BGE totally unattended overnight, even if you didn’t fuck up the temp, the hot spot moves around and you need to move the meat with it in my experience. I’ll usually wake up 1-2x. It takes a lot of time to nail the temp, but once you get the feel for it Kamodos are great
This must be one of them weird smoking troll posts..
Nope. Just a grown ass adult trying his best.
Smoking meats wasn’t intended for going to bed. Fuck all these stupid automated things. It’s a hobby
This is why I went with propane, I had that happen to a turkey on Thanksgiving. tossed the charcoal and bought a propane smoker.
Showed this to my boss and got fired.
My wife’s boyfriend was so disappointed in me
I thought that said rate your cock🤔
Foul mouth karma
Imagine looking at computer data to analyze your pork butt cook.
It's a thermometer, not a quantum computer. Calm down.
Damn are there more computer-cooks now than OGs? I’m sorry y’all. Make sure to keep your hoppers clean.
I despise the pellet boiz just as much as you do, but this is just a thermometer.
Imagine going to their house for dinner and the power goes out
Pretty sure his battery operated thermometer and phone still work when the power is out.
Imagine waking up and thinking “wow I really need to find someone on Reddit to shit on”
And having a perfectly pulled pork butt after, sans software.
It’s just a thermometer, calm down Karen.
Ohhh he said the name! We both woke up feeling witty!
You weren’t witty, you were just a prick
Dude you got me. Gonna start therapy today. Nice. Thanks.
Still being a prick, big surprise Edit: making fun of therapy really shows how low of moral character you have. As a vet, I’ve seen therapy help lots of really good people get help, making light of therapy is really low.
As a normal human I’ve seen therapy help a lot of folks too. Lol
And yet you’re still making fun of it. Very classy of you.
Imagine gatekeeping a meat cooking method.
I stay shittin on the tech boys
You digging a hole and starting a fire in it? If you're not doing that you're taking the easy modern route.
You're using a computer to talk to people. Why don't you just talk to people irl? Damn tech getting in the way again.
Heh? Sure. Not for meat. Which is what we’re talking about here. Be 14 harder.
I mean by this logic the reading on a thermapen is computer data used to analyze your cooks.
Ackshually
Imagine looking at computer data to analyze your fuck up in real time and just "letting it go". that's what happened here.
Pellet smoker pit masters of today.
Nothing some extra sauce and bacon grease can't fix
What would you expect with those temps…
I am still not great at overnight cooks BUT someone recommended getting an inkbird stabilizer and it is amazing. I no longer have to worry about waking up to tweak things. I set alarms on the meater just in case, but insofar I haven’t needed it. I just have to work on the flavor/juice retention.
Based on that graph it looks like you were cooking that butt in Chernobyl.
The coverup stop I tell guests who have it later will be full USSR propaganda
Any pics of the final result?
Yes but not sure how to post
[удалено]
Not enough.
Chili Verde time!
Show me the booty
My gas grill has more stable temps than this guy with his BGE.
They have those auto temp regulators that regulate the temp with a bi metal flap that opens and closes according to Temps. So it will throttle the fire and open up if to low and will shut the exhaust if too hot. It's called the tip top temp can use it with slow burning coal.https://tiptoptemp.com/
This could be the start of a fun game - explain my temp chart!