Okay you guys. Here's the 411 on my first dual brisket flat and pork butt smoke. I'm working on the photos and will get them in here but I'll give you the blow by-blow now. FYI I just received my new Pitmaster IQ 120 and hope it will solve the below problem. Another FYI. I've smoked at least 100 racks of St Louis ribs and 15 to 20 Tri-tip in my Oklahoma Joe's Longhorn. Never had this problem.
11:00 am removed 10# USDA Prime brisket flat and 8# pork shoulder bone in butt from refrigerator.
2:30 pm loaded a 12"x14"x 6" home made charcoal basket with full load of bag run Royal Oak lump charcoal. Used 1 Weber paraffin cube to light lump in the far corner from the inlet.
3 pm temp at 125 air intake full open, stack full open
4pm temp at 153 air intake full open, stack full open, added 2 sticks Calif Red Oak
5pm temp at 212 air intake full open, stack full open, meat in, air vent to 1/2 open
5:30 pm temp at 226 air vent to 1/2 open
6pm temp 201, air vent to 1/2 open, added chimney of un-lit lump
7pm temp at 212 air intake full back to open, stack full open
8pm temp 226 air intake full open, stack full open
9pm temp 208 air intake full open, stack full open, added 2 sticks Calif Red Oak
10pm temp 210 air intake full open, stack full open
11pm temp at 220 air intake full open, stack full open
Midnight into kitchen oven at 220, both in aluminum pans and pan covered with aluminum foil
3:30am brisket at 145 and pork at 150 degrees, temp raised to 230 degrees
5:30am brisket at 185 and pork at 180 degrees, temp raised to 240 degrees
7:00am brisket at 202 degrees. removed and covered to cool. Pork at 194 degrees
7:40am pork at 205 degrees, removed and covered to cool.
11:30am brisket temp at 130 degrees. Removed and cut 1/2the flat thus sliced 1/8" to 1/4" thick. Oh so tender and full of juice. Had to eat two slices just to make sure I was not dreaming!
1:15pm pork still at 145 degrees, to hot to pull.
2:30pm pulled the pork. I know I'm dreaming! The bone fell out while transferring the butt to the pull pan.
I have no words to explain the taste and texture of the pulled pork! Truly out of this world!
Ok now for my recap. I live in Oceanside, Cal. Humidity averages 75 to 85 percent. I keep my Royal Oak and Red Oak firewood outside near the smoker. Royal oak stays off the ground and in its factory bag. Red Oak firewood is kept in a plastic milk crate at the smoker as well. Is it possible this humidity has caused the Royal Oak to burn slower and with not enough heat? Wood and lump are stored under an overhand and do not get wet from dew. In looking at the time/temp readout it is all over the chart. Could this have made the cooking times longer than normal?
I am working on the photos. Thanks again guys.