Reply to "Some Questions"

tomMember

I assume,before cooking with them, you had verified the boiling and freezing points on your therms to see how accurate they were?

I assume you checked the actual temps at the point on the racks you placed the meats,so you knew what temp the cooker was actually running?

If not,there could be 100 reasonable answers to the questions.

I'd suggest reread some posts,while we let some more experienced folks chime in.

Some chuck roast has about the same likeness to some brisket,as an ostrich might to a parakeet.

Spares,trimmed St.Louis,that came from a small 200 lb market pig,never frozen,running at 275* could finish in 3 1/2 hrs.

Untrimmed,previously frozen,from a 700 lb sausage sow,cooking at 200* ,might take 10-12 hrs,and the meat might never pull back from the ends.

Hope this helps a little.

10/25/081:15 PM

<ul id="{%=id%}ButtonGroup" class="button-group h-popup-buttons even-button-group even-1">
    <li id="{%=id%}Okay_buttonContainer"><a id="{%=id%}Okay" href="javascript:void(0);" class="button success no-margin-bottom h-alert-modal-ok-button" role="button">OK</a><script type="text/javascript">
        (function() {
            function {%=id%}Okay_click(event, data) {
            {%=id%}Popup.hide();
        }
        
                $('#{%=id%}Okay').on('click', {%=id%}Okay_click);
        })();
    </script></li></ul><a href="javascript:void(0);" class="close-reveal-modal" aria-label="Close Modal">&#215;</a><div class="last-modal-focus focus-utility-element" tabindex="0"></div>
</div>
<script type="text/javascript">
        (function() {
            {%=id%}Popup = new SS.Popup.ModalPopup('{%=id%}');
        })();
    </script>

Skip to main content

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...