Brisket and pork butt crisis. need help :)

Discussion in 'Beef' started by dunginhawk, May 7, 2011.

  1. dunginhawk

    dunginhawk Newbie

    Good morning folks.

    At 5:15 am i put on a 7 lb butt, and a 7.2lb brisket.  set to 215 degrees.

    4 hours later or so, i am already at 168 internal temp. what gives?

    and thats on 2 probes in each piece of meat.

    What im looking to do is slow this thing down.

    if i foil them now, i could take them out just before golf and let em rest in the cooler for 5 hours (thats WAY too long right?)

    or could i somehow foil them now, rest them for a while, then put em back on when we get back?

    im desperate here.

    We tee off in 3 hours, then play for 5 or so.

    would really love some advice.
  2. fife

    fife Master of the Pit

    I have not done one as of yet but I am sure someone will chime in and help. Good Luck
  3. dunginhawk

    dunginhawk Newbie

    i should mention i have a MES... so i think the way it works is i could set the temp and timer and once the timer ticks to 0 it shuts off, then rests.... that would take some pretty good guess work on my part... wish it had a timer shut off for internal temp
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    I put 25# of pork in last night at 11 and it is a 162. They got to 160 3 hours ago and are in a stall. This is something you can expect also - it is called a stall and it almost always happens for a couple of hours.
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Don't worry about it, just let it ride. You say the smoker is at 215, are you sure? Do you have a probe on the grate measuring the smoker temp? It's possible that the smoker is running higher than 215. If it is at 215, you may have got to 168 in 4 hours, but I guarantee you it will slow down to a crawl as the IT rises. I think your timing was good, they should both be at 200-205 after golf. Just make sure the temp on the grate is 215.
  6. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    What Al said! The MES can be off 15° high or low or a bit more from what the digital readout says .

     Allways check your MES w/ a known accurate thermometer the first few times you use it to see if and how much it's off.

    Once you know it's off say 12° high you can adjust your temps and times.
  7. ravanelli

    ravanelli Fire Starter

    It's hard to give any advice without any photos, of the golf course that is.  Remember let the clubhead do the work, and as Palmer said never attempt a shot you've never practiced.  It's just like BBQ, don't over-think it and just have fun no matter what the result is!
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    I would guess that it is much hotter inside than 215.

    My MES is off as much as 30 degrees at times.

  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    What Eman said Al said, and what Eman said, And, and, and----------Your MES smoker temp reading could even be a lot more wrong than 15˚.

    You could be set at 215˚, and where you have the meat, in real life, could be at 260˚. You have to have an accurate smoker probe near the meat to know what temp that meat is actually sitting in.


    PS:  And what Craig said.
    Last edited: May 7, 2011
  10. dunginhawk

    dunginhawk Newbie

    OK update....

    Checked the temp with 2 other probes, right on the grates inside... Dead on 100% accurate on all three , the built in, etc... Kinda amazing it was that accurate.

    Either way... Things i THINK will work out in the end.

    Foiled them at 169 degrees, put em back in the smoker at 210 and let em go.

    left the house at 11:30, just returned home at 5:30, and i ran to the deck to check on em.  206degrees.

    Couldnt have nailed it better.

    they are now resting comfortably in their towel and cooler.

    Ill post a full story + q view later.

    thanks for the tips and especially al for the LET IT RIDE>  i did, and i might be rewarded.
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks like Al was right!  I knew he was a genius!

    That 2 pieces of meat, 7 pounds each, to 168˚ IT in 4 hours, while the smoker temp was only 215˚, was just too much for my calculations to believe!

    Looks like you're gonna be good to go!


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