First Smoke and temp issues

Former Member

OK, fired up my new toy. Loaded a 8.5 lb brisket flat and an 8 lb boneless pork butt at 7 AM. Left the house around 7 PM with both reading about 180f on the probes. I came back at 10 PM, so three hours later. The brisket is at 192 so take that off and wrap it, but the pork is now 175....not sure what to do. Seems to me 15 hrs of smoking should be good, but I keep reading -- it is done when it is done....I have inserted instant read thermometers a few places and the temp is consistant..175

8/28/099:19 PM

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wheelzSmmmmoooookin'!

The theme of this forum, " It's done when it's done" echoes throughout these hallowed halls. Take that puppy to 195-205, let it rest for a few & you'll be one happy camper.

Also remember to "keep the door closed!" No need to open it until it's done.

8/28/099:29 PM

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Former Member

Thanks...glad I picked up a 12 pack on my way home....may be a long night at this rate...

8/28/099:33 PM

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Former Member

The butt is in the plateau. This is when most of the fat renders. It may stay there for several hours(3-4), but when it goes through this stage, it'll finish up very quickly. It will be good. Don't worry. this is where your conditioning comes into play. Those beers get heavy.

8/28/099:41 PM

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andyjMember

Yep, leave it in there. I took my first one out at 175. Got worried. Still pretty good, but not as good if you let it go to at least 200.

8/28/099:42 PM

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pagsMember

My last butt took 18 hrs, and others have reported 20. My first few were done a lot earlier so I wondered what took everyone else so long. As Tom has stated, "some are more stubborn than others." Hang in there, be patient, it'll be good.

8/28/099:54 PM

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Former Member

Thanks all....It finally hit temp at 3AM so a full 20 hrs. It is as tender and flavorful as you could hope for. My first experiece with the cookshack...think I am going to have fun with this one.

Thanks again everyone

8/29/096:41 AM

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ribdogMember

On the brisket, it sounds like you cooked it strictly to a temp of 192 and then took it off. Keep it in mind that with briskets, temp is only the first indicator that it is getting close to being done. You need to use a poke test with the temp probe where you can poke the probe through the brisket without any resistance. When you reach this point, the brisket will be tender in the flat.

8/29/098:25 AM

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