It is day four with my new Amerique and I'm smoking anything I can get my hands on! First night, 2 butts weighing in at a total of 16 lbs., and the reults seemed great to me (but what do I know?). Next day, a 7.5 lb. briskett flat. The reult seemed good, but perhaps a little tough (chewy).
Two quick questions:
1. I cooked the briskett at 225 to 190. It took 20 hours to get a single 7.5 pounder to 190. The 2 butts were cooked at 235 and it took 21 hours to get to 200. I read the recent discussions on cook times and assumed the 20 hours was okay. Is it? Also, would cooking it to 195 make briskett less chewy or is that too well done?
2. There was greasy condensation dripping down of the upper left side of the door. Is this normal? Or could this be the reason for the 20 hour-plus cook times? Have not called CS on this, I thought I'd check with you guys.
Thanks.
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