Sticks

[marauder11]

I put in a batch of sticks in the Bradley and the homemade smoker and they have been in there going on 15.5 hours. I am trying really hard not to go over 170F.
I am wondering if  i leave these in to long will i just be drying out the meat. What are your ideas. I am not against bumping up to 180 but i was really trying to do these with am minimum fat loss. Thanks

[bpnclark]

If you bump it up, do it slow and check often. I'm posting what happened to me last night...

[Gizmo]

How are you monitoring the cabinet temperature?  What are you using to measure the meat temp?  A lot of the quick read probes are not that quick and the actual location of the sensor in the tip is hard to determine (1/4 to 1/2 inch play).  The Thermpen is most excellent for both quick read, accuracy, and knowing the actual sensor is in the very tip of the probe.

[marauder11]

cabinet temp was done with a probe thermometer  and a actual digital thermometer with a probe on the end. I use a dual probe thermometer set i purchased from the sausage maker for the internal temps of the sticks.

[Gizmo]

Sounds like you were covering the basics.  I did 10 lbs this past weekend but didn't keep track of the total time.