Author Topic: Question on time for lots of meat  (Read 6019 times)

Offline 93slayer

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Re: Question on time for lots of meat
« Reply #15 on: July 03, 2014, 05:30:09 pm »
I'm afraid my maverick is lying. The stick thermometer in the other brisket reads 130.....

Offline 93slayer

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Re: Question on time for lots of meat
« Reply #16 on: July 03, 2014, 05:59:28 pm »
7 hours in.
Maverick reads 181 box temp
172 on brisket.

Other brisket is 135ish. Same for the pork butt.

The maverick is in the thickest part of the biggest brisket. On the bottom.
The smaller brisket is in the middle with the pork up top.


Offline KyNola

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Re: Question on time for lots of meat
« Reply #17 on: July 03, 2014, 06:48:26 pm »
In order to calm your nerves move the Maverick probe that is in the brisket and check temps in other locations of the brisket.  It is possible you are in a fat pocket.  A pocket of fat will read hotter than actual muscle meat.  I would trust the Maverick though unless you have a bum probe.

Offline 93slayer

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Re: Question on time for lots of meat
« Reply #18 on: July 04, 2014, 05:01:44 am »
I did that last night. Around 10pm (eastern) I switched the probe and let it everything cook. At 5:30am the bottom brisket read 195 the middle was 175 and pork butt was near 180. So I'm confident it's all going good.
 I started at 2 pm yesterday and as of 5:30 that's 15.5 hours at 175-200* box temps.....

Offline Old Dog

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Re: Question on time for lots of meat
« Reply #19 on: October 01, 2014, 01:23:39 pm »
    This thread has been a great learning tool for a newbie. I have courage to do a large smoke now. Looking at approx 10# brisket and a 6# pork shoulder for Cdn Thanksgiving nxt. wk.

                  The Old Dog
If a man said he’ll fix it, he will. There is no need to remind him every 6 months about it.