I know ever piece of meat is different, but has anybody seen this?
I’m smoking a bone-in leg of lamb, prepared last night with a rub of EVO, salt and pepper, garlic pieces embedded in meat, fresh rosemary and thyme sprigs and wrapped in plastic.
I prepared the GOSM, brought it up to 250° took the lamb straight from the fridge to smoker, the fridge temp is set at 38° (we use it to keep leftovers, brining and meat that has been prepared for smoking.
Went in the smoker at let’s say 40°, smoker is running at 250°, time is 6:33 AM, I inserted the Maverick meat probe and it’s already at 127° and it’s only been in the for a little over an hour! I was planning on taking it out at 135° and foiling to bring the temp to 140°.
Ambient temp is 84° and the smoker is in the shade, I took the temp with my Thermapen and it is the same as the Maverick, boiled some water and tested the Thermapen and it’s right on, set the Thermapen in the fridge, 38°.
I have cooked lots of these and they usually take 4 hours to cook at 250°.
This one is for a customer, I have to deliver at 11:30, I’m not worried about holding ‘til then, just the taste, it cooked too fast.
Any suggestions or ideas?
Gene
I’m smoking a bone-in leg of lamb, prepared last night with a rub of EVO, salt and pepper, garlic pieces embedded in meat, fresh rosemary and thyme sprigs and wrapped in plastic.
I prepared the GOSM, brought it up to 250° took the lamb straight from the fridge to smoker, the fridge temp is set at 38° (we use it to keep leftovers, brining and meat that has been prepared for smoking.
Went in the smoker at let’s say 40°, smoker is running at 250°, time is 6:33 AM, I inserted the Maverick meat probe and it’s already at 127° and it’s only been in the for a little over an hour! I was planning on taking it out at 135° and foiling to bring the temp to 140°.
Ambient temp is 84° and the smoker is in the shade, I took the temp with my Thermapen and it is the same as the Maverick, boiled some water and tested the Thermapen and it’s right on, set the Thermapen in the fridge, 38°.
I have cooked lots of these and they usually take 4 hours to cook at 250°.
This one is for a customer, I have to deliver at 11:30, I’m not worried about holding ‘til then, just the taste, it cooked too fast.
Any suggestions or ideas?
Gene