Wampus
somebody shut me the fark up.
Alright guys......need a pep talk...
I've done butts about 4-5 times now on the ECB. The current cook is ongoing as I type this. And it's happening all over again........
I put the meat on at 4:00 pm yesterday. It's rocked all day & night at 225-230. I get up at about 7:30 this am to flip/turn and put the remote thermo probe in, and it goes in like butta. Immediately it shows 185. Now at this point, it's been cookin for 15.5 hours, so I'm not all THAT suprised. But here's where it gets wierd.....
1/2 hr later, I check and it's gone down to 179. At about 9:15 it's at 172. Just checked (10:40 here) and it's at 179 again.
This seems to happen every time. Either it plateaus for 1-2 hours, or sometimes drops like today.
The smoker temp has been rock solid forever. It's just in the last hour dropped to 210-215 and all my vents have been open for about an hour, so at this point I need to add some more fuel (stirred coals at 9:00 already) or just pull it.
Is this a normal thing? I can see it levelling off I guess, but I do NOT understand a 10 degree drop in meat temp. I even checked it when I flipped it this morning with a second thermo in about 5-6 spots in case I was in a fatty spot or something with the first probe...but got good readings all over within 2-3 deg.
I don't get it....... Can't seem to get to that magical 190.
I've done butts about 4-5 times now on the ECB. The current cook is ongoing as I type this. And it's happening all over again........
I put the meat on at 4:00 pm yesterday. It's rocked all day & night at 225-230. I get up at about 7:30 this am to flip/turn and put the remote thermo probe in, and it goes in like butta. Immediately it shows 185. Now at this point, it's been cookin for 15.5 hours, so I'm not all THAT suprised. But here's where it gets wierd.....
1/2 hr later, I check and it's gone down to 179. At about 9:15 it's at 172. Just checked (10:40 here) and it's at 179 again.
This seems to happen every time. Either it plateaus for 1-2 hours, or sometimes drops like today.
The smoker temp has been rock solid forever. It's just in the last hour dropped to 210-215 and all my vents have been open for about an hour, so at this point I need to add some more fuel (stirred coals at 9:00 already) or just pull it.
Is this a normal thing? I can see it levelling off I guess, but I do NOT understand a 10 degree drop in meat temp. I even checked it when I flipped it this morning with a second thermo in about 5-6 spots in case I was in a fatty spot or something with the first probe...but got good readings all over within 2-3 deg.
I don't get it....... Can't seem to get to that magical 190.
