Will it take longer than 4 hours for this to reach a higher IT of 140?
My last one smoked at about 250 and took 3hours and it was 3lbs.
How do peope smoke huge briskets for 24 hours theres no way they can get an IT of over 140 IN 4hrs, right?
If the fire is hot enough you can get the IT over 140 in 4 hours.
Not sure what you are asking, I can only guess but yes, I believe it will take over 4 hours to get to a safe internal temperature but I may be wrong. If that is a big concern for you cook it the day before, chill and serve. If you want to do good smoked food and BBQ you allow the meat to decide how long it will take.
Sorry I can't be more helpful, maybe you can cook it at 280 or 290. Wrapping in a bit of foil with some moisture at those higher temps may help also.
That's a good way to look at it. If you leave the meat intact and at cooking temps over I believe 180 degrees? you are not pressed by the 4 hour rule. It is assumed that there are no pathogens inside intact muscle. This is one reason I do not stuff turkeys, it takes too long to get the stuffing and cavity of the turkey to proper temperature. There has been a lot of back and forth on the forum about injecting. If you inject you should get the IT of the turkey over 140 in 4 hours. I get around this by boiling my injection, using a clean needle and making the injection after the outside of the meat has had time to reach safe temperatures. But this is only necessary when slow cooking in a smoker or oven. My normal oven temp for a turkey is high enough that IT reaches 140 in a couple of hours and the pre-cook injection is safe.
Hope this helps,
The probe can be anywhere you want it to be as long it doesn't touch bone and has as much intact meat as possible around it. Meatloaf or sausages are different but with whole cuts you should stay away from cavities, fat etc.