Original Bradley with dual element modification, auberins pid.
Every time a do a brisket or pork shoulder, I seem to be pressed for time, and end up rushing the meat by slowly cranking up the temp the last hours. This past week I let them ride to see how long it would take.
13.5 lb brisket, preheated the cabinet to 250, set the meat on the counter for three hours. Set at 225, until IT was 195. Total time 26 hours.
8.25 bone in pork shoulder, preheated the cabinet to 250, set the meat on the counter for two hours. Set at 225 until IT was 195. Gave up at 23 hours and pulled it; IT 192.
26 hours for the 13.5lb brisket and 23 hours for a 8.25 bone in pork shoulder. Is this normal?
Thanks in advance for the replies.