Is my meat ok? Temps dropped

[beardedgeego]

Smoking an 8lb butt on my large green egg. Smoker temp was 250° when I went to bed at 11. I’ll admit, I rushed temp setting/adjustment. Normally I get up atleast once through the night to check it but it’s always good.

I woke up at 7. Checked it… 75°. Stupid me.

So, million dollar question. Is she ruined or still good? I haven’t checked meat temp. I just stoked the smoker back up.

 

[912smoker]

Any idea of the internal temp on the meat at anytime during the short cooking process?

Others will chine in but I think I'd cook burgers or order pizza.

Keith

 

[smokerjim]

Do you know how long it ran at 250, was the butt injected. Wouldn't toss it just yet.

 

[Winterrider]

Personally I would pass on that one. Digital thermometer with high/low alarms should be on your Christmas List.
A 8# butt can be done in about 6 hrs, not sure why people take the chance of an overnight without being prepared.

 

[beardedgeego]

Not injected. It was 250+ for atleast 2 hours.

 

[Hockeydudde]

I'm usually a keep it guy, but since BGE hold heat so well if fully heated up, and it made it ah the way back to 75, suggests to me it never really heated up and want at 250 for that long.
In absence of more info, I'd feed it to my dogs.

 

[JIMSMOKES]

Was the charcoal totally burned or unburned. Might give you some kind of idea how long. The BGE really holds heat so it had to be out quite awhile to get to 75°
You really need to invest in a temp probes to log your cooks just for this.

 

[beardedgeego]

thank y’all for the input

 

[Rafter H BBQ]

I personally wouldn’t risk it!

I would highly recommend at least a two probe therm with high and low temp alert settings! One probe to monitor the meat… and one to monitor chamber temp!