I am new to this forum and to using a cookshack unit. My first use I cooked a 8 pound brisket flat and a 8 pound boneless port butt. The brisket took about 14 hrs and the pork about 20 and they were both excellant. This time, I put in a 11 pound brisket flat and an 8 pound boneless pork at 225f. After 7 hrs the brisket was at 200F. I tried the prod and probe to see how tender it was, but having not done it before was not sure what to look for. I took it out, let it rest for 2 hrs. When I went to carve it, it was not tender and lots of the fat had not rendered. Basically not at all happy with this result, but really wonder what I should have done different. I was afraid if I kept it going it would all dry out.
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