Hey there fella's, and lady's.
I have done a few things now on the smoker and have some questions.
I did a 6 lbs Brisket yesterday and I think maybe it took way to long. I did on the top rack, it was at 220℉ and It took 16 hours too get to 185 which is where I took it out. Ambient out side was about 80℉ most of the day then down in to the 60℉
So is that normal? and I ask this cuase I have a buddy with another smoker that tells me wow that is a long time. Shouldn't take more then 9 hours for that size of meat. So what am I doing wrong?
I think maybe your shelf placement hurt you some.
If that was the only thing in the smoker then the top shelf
might not have been the place to do a whole smoke/cook.
Others may have different thoughts, but I would have used
the second from the bottom or the 3rd shelf.
When I smoke/cook multi things I start with 2nd from bottom then
3rd, top next and bottom last.
But all that will depend on what you are cooking.
If I was doing two racks of ribs, I would use the second and third shelf.
Sounds about normal to me. I've done a similar size brisket and it took about that time, maybe a little longer but I took mine to 195. I did a pulled pork that size a few weeks ago and it too 22 hrs.
Yeah, that sounds a little long. I usually figure on 1.5 hours/Lb or a bit more. I usually go with one shelf down from the top now. My first was on a lower shelf and the bottom got kinda burned and crispy from the direct heat.
Its done when it is done. When you say you cooked at 220*, based upon what temp probe? Did you have one near the meat.
I don't have a digital, but use an OBS with a pid. I never go by the door thermometer. The PID probe is mounted on the back wall (going to plug that and buy a hanging one) so I also use a maverick probe just underneath the meat. Depending what I am cooking, I can sometimes see temp differences of 5 -15* betwen the PID probe and the maverick. So I go by whatever the maverick probe reads. If the pid is set at 220* and reads 220*, but the maverick says its at 210, I will reset the pid to 230* or whatever I need to get the maverick to read 220*
Thanks for the comments gents. I am going to be doing a full cabinet of Prime Rib in the week with some friends camping and I was getting nervous that I might not have the time to get them done. They are only going to 125 IT and then sit for a bit. So I am sure it will be fine.
I am going to adjust the rack next time to a lower position. Since it was in the there with some Fatty's I had them in the 3rd from the bottom and the Brisket on top, since I didn't want to scorch it. Next time I will move the brisket to the second from the bottom once the fatty's are done. That should help kick it up a bit. I again understand low and slow, but that seemed a bit long to me. I have the heating element to add I have just not gotten around to it yet. I don't have the wire and spades, I need to go look at CaptainKM's to see how he did his. Might be able to get that done before I leave tomorrow. That would help me get up to temp etc.
thanks again.
Your plan for the rib sounds good. Let it rest for a while and it may go up to 130 - a good medium-rare.
Low & slow works well on beef roasts of any sort. You get a more even temp throughout rather than well done on the outside and raw on the inside when done at higher temps.
Have fun camping.