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Post by moewood on Nov 7, 2012 14:23:21 GMT -5
Hello, I'm new to this board and have found it to be very helpful. Yesterday I attempted to smoke a 15lb brisket and a 7.5lb pork shoulder. Keep the temp right at 225 for 10 hrs and the meat temp just wasen't comming up. After 12 hrs it came off due to a very hungry family. The brisket and the pork were very tasty but not what I was hoping for. Found the problem this morning when I was cleaning up. Noticed the thermometer on the kettle was still at 100 degrees and it only about 70 outside. Tested it against another thermometer at about 200 degrees and sure enough it was off by 25 degrees. Meat just dosen't cook very fast at 200.
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Post by ecripps on Nov 7, 2012 22:22:22 GMT -5
Check it in boiling water and it should read 212
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Post by ksu1971 on Nov 8, 2012 12:40:58 GMT -5
I hate to say this but even if you were cooking at 225 I would have been surprised if your brisket was done and possibly even your butt. The rule of thumb is 1 to 1 1/2 hours per pound at 225.
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Post by moewood on Nov 8, 2012 22:18:13 GMT -5
Thanks for that info. I just figured they would be done around the same time. Shoulder was done more that the brisket. Left over pieces went back on for another 3.5 hrs. And were beter.
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Post by smokenator on Nov 20, 2012 15:40:11 GMT -5
Welcome to the boards! You have probably seen this on here before but it's done when it's done. When you probe brisket and it slides in and out like butter, it's done. This could be at an internal temp of 210+ at the 16 hour mark for a 15lb packer. Someone else mentioned on here trial and error is d**n tasty  |
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sheepdad
Junior Member
Vegetarian is an Native American word meaning "Bad Hunter"
Posts: 16
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Post by sheepdad on Nov 24, 2012 16:55:23 GMT -5
Remember that the thickness off the meat plays more of a role in cook time than total weight of the meat when doing more than one cut at a time. Also 22lbs of meat sucks up ALOT of heat to get rolling.
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Post by flbuckeye on Apr 3, 2013 17:23:16 GMT -5
The thermometers built into grills should NOT be used. They can be off by as much as 100 degrees. Use a digital model with a probe that monitors the temp on the grate vs. the dome. Maverick make a nice one. Temp control is critical for taste and safety. Did you temp the meat before pulling it off?
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Post by harryj on Sept 12, 2013 14:08:40 GMT -5
FWIW,I have found the Smokenator manual information on vent settings, temp control, and fuel consumption quite accurate and helpful. My Weber in-lid thermometer on my 2011 One-Touch Platinum (the now-discontinued 4-legged 22.5 inch kettle with two side tables) registers within 10 degrees at dome level of my ThermoWorks TW362B probe inserted in the vent, but I do not rely on the dome thermometer except for "ready" temp, temp recovery after opening, and quick progress checks when I can't find my glasses to look at the probe base unit. While I have run the probe line between the top and bottom of the kettle with minimal heat loss, I usually dangle it through the lid vent(relying at the kink I put in the probe line for proper dangle distance) which gives me closer-to-grill-level temps with no fiddling with the vents to account for the seepage. Running the probe line through the vent also allows me to monitor actual internal temps on thicker pieces of meat. I just have to remember to watch where the base unit is when opening the lid.
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