Not sure what I am doing wrong, but really getting annoyed at this point. Threw on three 8lb butts yesterday at about 1300. Everything was going well at midnight when I went to sleep. My equipment is a Large Big Green Egg with the stoker hooked onto it for temp stabilization. At midnight, all was good and meat was sitting about 155* and pit temp holding steady at 225*. Woke up this morning at 0700 to find that meat was between 171-177*. Went outside, opened it up and poured in some apple cider into the bowl and shut the lid. Immediately meat temps started dropping. They gradually dropped over the next hour and now I have a range of 165-168*.
Question is if any of you guys have ever seen the temps of the meat actually drop??? I was hoping to hit 205* around 1300 today without foiling. I have already bumped the stoker to 235* for pit temp and hoping that I don't have to go any higher than that as I would prefer to have them finish up around 1300, pull them off and wrap them in a cooler until around 1500(people are showing up at the house at around 1600). I am going to hold out without foiling until around 1100 this morning and see where the temp is and then pull them and foil unless any of you guys think I should just call the ball and do it now. I appreciate any assistance/insight you guys have.
Josh
Question is if any of you guys have ever seen the temps of the meat actually drop??? I was hoping to hit 205* around 1300 today without foiling. I have already bumped the stoker to 235* for pit temp and hoping that I don't have to go any higher than that as I would prefer to have them finish up around 1300, pull them off and wrap them in a cooler until around 1500(people are showing up at the house at around 1600). I am going to hold out without foiling until around 1100 this morning and see where the temp is and then pull them and foil unless any of you guys think I should just call the ball and do it now. I appreciate any assistance/insight you guys have.
Josh
