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16 replies

Thermostat problems??

FM Former Member
Hi everyone!
I have just recently registered on the Cookshack forum. But I have looked at posts here for months. There seems to be endless information here. Which brings me to my question. I have a smokette 008 and this morning I started a 3 pound corned beef brisket flat at 8:30a.m. I set the temperature at 225 which seems to be the popular setting. I was shooting for a internal temperature of 200 degrees but at 7:30p.m. the internal temperature was 190 degrees. It sat at this temperature since 5p.m. It justed seems to me that a cut of meat that small shouldn't take 11 hours. Finally I turned the temperature up to 250 degrees and an hour later it reached 196 degrees. I took out the brisket flat then just because my kids needed to eat and go to bed. Is this just one of those "its done when its done" things or should it have reached 200 degrees earlier?? I have no extension cord my smokette plugs directly into and outdoor outlet. I have no idea how many amps or anything like that it is producing but the cord is never hot. Your input would be greatly appreciated. Tim
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FM Former Member
Mark,
Thanks for your reply. I use a polder thermometer with the cable fed through the vent hole. I opened the door once at 5p.m. so that I could put in my meat termometer to compare it against the polder. They both read the same. The bark of the meat was tough and the meat itself was almost rubbery. I don't know if the being corned beef had anything to do with that though. I kept a log similar to the one that the smokin'okie guy has on his brisket 101 page. Here are the internal temperature readings:

8:30/39 smoker set at 225
9:30/115
10:25/160
11:36/165
12:33/162
1:33/163
2:29/169
3:39/181
5:07/190
5:44/190
6:38/190 turned up to 250
7:00/190
7:37/196

I know that cookshack has a quality reputation and there customer service is bar none. But I wouldn't think that a 3 pound brisket should take that long. Isn't it like 1hr and a half per pound or something like that??? If you need anymore information guys please let me know.
Tim
FM Former Member
Tim,

I'm a little surprised someone else with CS experience hasn't chimed in yet with an opinion. I would try putting your probe in the cavity without touching metal and log the cycle swings. I wonder if your thermostat got stuck open at the beginning of the cook (look at your meat temp jump in the first hour or so). Regardless you are right a 3# brisket should not take that long although being corned may make a difference. I would call CS Customer Service.

Mark
FM Former Member
I have done a number of corned beef briskets in the 3-5 lb range in my 055. They take about 1 to 1-1/2 hours per pound. I make them into pastromi so they have soaked/rinsed in water for a couple of hours prior to smoking. The brisket is usually in the 50 degree region by the time it gets in the smoker. 39 degrees seems a bit cool, was the corned beef completely thawed? Try checking your t-stat buy putting the polder probe in a ball of tin foil. Log the readings and talk to customer service. I agree that eleven hours is too long a time. Roger
FM Former Member
Does seem like a long time. Couldn't hurt to check the oven temperature, should very roughly average out to the dial setting with some wide swings.

Also a bit surprising that it was still rubbery at 196F; that temperature should have given slicing brisket if not pulling brisket. But I'm no brisket expert...
FM Former Member
I will try putting the polder in the smoker cavity and reading it for a few hours to see what kind of results I get. Are you putting the probe in foil because their directions say not to have the probe exposed to direct oven temperatures or is the foil doing something else? Tim
T tomMember
The Al foil ball ,or a potato,is to keep the probe tip from touching bare racks,etc.

If the cooker is cooking true temp,here are a couple of thoughts.

Remember that corned beef and fresh brisket are two different things.

The slow cooking ,at low temp ,is what breaks down collagen.

An hr/lb may work on 15 lbs,but not on two lbs.

A 1/2 inch slice of brisket could be cooked quickly to 200 � internal and couldn't be cut with a saw.

At 225� ,or slightly less,it takes a long time to move from 190� to 200�

I assume you also sliced it thin across the grain,if not it may still be rubbery.

That long at that temp,without foiling it with a little liquid,may have overcooked it .

It will then be rubber,no matter what.

If the cooker is working ok,soak a corned beef flat at least four hrs.

Cook at 225� to 160� internal,foil tightly with a half cup apple juice.

Cook to 195�+ internal.

Let rest awhile and cut thinly across the grain.

Overnight chilling ,will give more even slicing.

See if that works and let us know.
FM Former Member
OK!
This is what I got with the probe hanging in the cavity without touching anything. Weather is 74 and fair.
5:07 Turn on the smoker to 225
5:07/75
5:15/93
5:31/223
5:50/271
6:03/226
6:19/226
6:33/266
6:49/216
7:04/248
7:19/252
7:34/207
7:49/266
8:04/237
8:20/212

Sorry guys!!! Apparently my bad! Unless someone thinks different I am assuming that the temperatures are correct. I just want to say THANK YOU VERY MUCH to everyone involved!! By the way "Tom" I would buy a book from you or the Smokin'okie guy anytime!!!! P.S. Why doesn't cookshack make hats or something that will promote there product or the cookshack forum have something since everyone is learning like Cookshack University!!! Tim
FM Former Member
Confused jka you said it happened a 2nd time, did the last stat change your cook times. im in the same boat! called cs, thay sent a new stat, 5lb butt went in, 12hrs latter only at 180. most of my 5lb butts take 15hr, and tend to lose some smoke flaver. just dont know what to think.(never opened the door anytime, butt was 50 deg. when went in)
FM Former Member
spaerib
I've mostly been doing ribs. I put em on at 11am or so....open the door once at 5pm to dunk in sauce....and pull out at 6pm. I have a digital probe reading the box temp...and I can get it up to 200 degrees...which is more than enough for ribs at the length of time above.
I also smoked a wild turkey after sitting in 55 degree brine mix overnight. I kept the temp in the box at 175 degrees and it was perfect after 4 hours...very juicy. I also injected it with marinade as wild are drier birds.
Bottom line...I don't trust the temp guage on the unit whatsoever. If you want a true box reading...have one probe dangling in the box...and another in your meat. The dangling probe will give you an accurate reading of inside temp. Unfortunately, after two stat changes...I must check the box frequently to ensure the dangling probe reads the temp I want...and I adjust accordingly.
john
FM Former Member
i talked to Tony at CS today regarding a different issue. I asked him about the stat. He said to test your unit's temp...stick a temp probe down the hole...run it for 3 hours empty...and check temp every ten minutes or so. he said that'll give you a good idea as to whether your stat is working.
he said temp varies about 40 degrees on the oo8 from what you set it at.
jka
FM Former Member
thanks jka- every thing i cook at lower temps cook in good times ribs, chicken, fish, duck. anything i need to reach around 200 internal runs about 3 hrs. a lb.now knowing that from my records, i will just adjust my times, but then i wonder about safty! this forum is so helpfull!! Cool

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