General Question

[smoking in ft. collins]

Posted in the Beef section but should go here.

I have a GMG Daniel Boone that I started a smoke on last night at 12:30AM. It is now 7:30AM and the Brisket has an IT of 157* and the Shoulder has an IT of 161*.

I have and A-Maze-N tube smoker that I started up last night at 12:30 but unfortunately it went out relatively quickly.

So, given that I want to foil the shoulder at 165* and the brisket at 170* and they have been on for 7 hours, does it make any sense to try to light the tube smoker back up? Will the meat absorb any smoke at this point?

 

[ristau5741]

If you foil, no additional smoke flavor will be added.

my advice
re-light the tube, get smoker back up to temp, and wait out the stall. it still may be a few hours before you get up to the temp you you want to foil at.

 

[smoking in ft. collins]

If you foil, no additional smoke flavor will be added.

my advice
re-light the tube, get smoker back up to temp, and wait out the stall. it still may be a few hours before you get up to the temp you you want to foil at.

Thanks, Tube is re-let. What is the downside of not foiling?

 

[pops6927]

I moved this to the beef section. You did not specify whether it was a beef shoulder or a pork shoulder or a lamb shoulder or a veal shoulder; just 'shoulder' so I referenced it as a beef shoulder. My apologies, but please be more specific what you're talking about here on in.

 

[ristau5741]

Thanks, Tube is re-let. What is the downside of not foiling?

Downside is that is might take a bit longer to git done, well that and no additional smoke flavor would be added.

 

[mowin]

What temp are you cooking at?. I've got a Green Mountain grill DB also. My set temp is 20+ higher then actual.
I use a expanding tube for every cook. Never had it go out, but I only use it at temps lower then 300*