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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-20-2013, 09:57 AM   #1
Texas Turtle
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Default BBQ adversity...

Man, it'll be a miracle if these butts ever get finished. I'm cooking six butts on the big WSM for a church dinner tonight. Last night, I loaded up the WSM with a mixture of KBB, RO lump and pecan chunks before I went to bed. Put the cover on the thing because the TV weather bimbo said there was a "slight" chance of rain, which usually means not even a decent dew around here. Woke up at 2:30 to the sound of a raging severe thunderstorm with monster winds and a bit of hail. Didn't last long, so I went back to bed until 4:30. Walked outside to feed the critters and found the WSM blown over and the charcoal ring contents spilled in the wet grass. Picked the thing up, cleaned out and disposed of the wet charcoal, moved the whole shootin' match into the mouth of the garage door to get out of the wind and rain, which had returned by then. Refueled and lit the chimney starter inside one of my small grills and went inside to make coffee. Came back out 30 minutes later to find that the fire starter I put under the chimney had gone out. Finally got the WSM going and plugged in the IQUE110, which promptly stuck in "open lid" mode (after three perfect cooks in a row). It's 10:00 and the IT probe says the meat is hitting 100. I should still have time to finish by 4:30 when I need to start for the church to pull and serve. I hope.
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Unread 03-20-2013, 10:03 AM   #2
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Yikes!! Here's to hoping for the best possible outcome..

Good luck!
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Unread 03-20-2013, 10:05 AM   #3
gtr
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Sounds like a good day for hot & fast! Good luck man!
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Unread 03-20-2013, 10:05 AM   #4
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Once you get enough smoke and/or the right color, foil will speed them up. You can also cook them at 300F or so in the WSM or even the oven if necessary.
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Unread 03-20-2013, 10:07 AM   #5
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Crank the puppy up! 300F if you can... Down the road think about a Maverick ET-732. Then you'll know when you're pit is acting up. Cheers, and Good Luck!!!!
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Unread 03-20-2013, 10:07 AM   #6
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Chesse and Crackers! What a bad start! Hopefully it gets better! Good Luck
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Unread 03-20-2013, 10:08 AM   #7
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how long has the food been at 100f?

I would be concerned if it has been in the danger zone too long
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Unread 03-20-2013, 10:08 AM   #8
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Agree with Jim.

Get the color, and foil. Then crank up the heat!
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Unread 03-20-2013, 10:11 AM   #9
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Ugh! Once you get them to 160, I would foil and move them to the oven if you're really concerned about finishing them in time. Once they've taken all the smoke they can, there's no need to stress yourself out on the smoker (especially if the weather remains poor).
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Unread 03-20-2013, 10:13 AM   #10
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Quote:
Originally Posted by ButtBurner View Post
how long has the food been at 100f?

I would be concerned if it has been in the danger zone too long
Very good point worth considering.
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Unread 03-20-2013, 10:29 AM   #11
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Very good point worth considering.

+1 on the oven once they get to 160..
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Unread 03-20-2013, 10:46 AM   #12
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All very good advice above you should consider.
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Unread 03-20-2013, 10:59 AM   #13
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That really sucks, good thing you started early.
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Unread 03-20-2013, 11:23 AM   #14
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agree that the bimbo saying there is a chance of rain and not happening, god bless TX for sure!

sometimes i have to hot and fast my butts, i even hit temps of 350+ to finish it out.

wrap at 140 and move to the oven if you want/can
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Unread 03-20-2013, 11:45 AM   #15
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Currently at 159 so I'm shooting for foiling at 12:00. So far, I've only been able to maintain about 265 in the cooker due to wind and cool temps. I'm gonna give them until about 2:00 and see where we are. If we're not close, they're going in the oven at 300 until they probe.
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