I'm going to agree with them Ken. I had a couple of briskets (split point and flat for some reason) go for 12hrs last night and no chunk of meat was over 4.5 lbs. I was more than a little worried about pulling shoe leather out of the smoker, but it turned out just right when I sliced into them this morning (other than getting up twice in the middle of the night to pull stuff out). Pull apart tender rather than fall apart, moist and delicious....now if I can figure out why it took so long. All in all, I'm learning to trust the Maverick and ignore things till it goes beep beep.
Finally Pulled The Trigger!!
- Thread starter Bekeg2
- Start date
DivotMaker
New member
One thing you can do on butts, Ken, is bump the temp up to 235. I've gone to this temp for ribs and butts, and it's working well. Butts, sometimes, can be really stubborn! Depending on how much internal fat and connective tissue there is, in that particular butt, will determine cook time - not us! You can even experience a "secondary stall," which I believe you did when it stopped climbing at 188 - been there, done that! Just gotta let it work its way through, and trust your smoker and thermometer.
Remember - meat is made by animals, and every one is different! No matter how much we want to control it, it sets its own agenda - despite our best plans! To me, that's what makes BBQ so fun, and challenging! You just can't control everything.
Remember - meat is made by animals, and every one is different! No matter how much we want to control it, it sets its own agenda - despite our best plans! To me, that's what makes BBQ so fun, and challenging! You just can't control everything.
