Brisket and pork butt crisis. need help :)

[dunginhawk]

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.

 

[Fife]

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

 

[dunginhawk]

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

 

[scarbelly]

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.

 

[SmokinAl]

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.

 

[eman]

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.

 

[ravanelli]

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!

 

[fpnmf]

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

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

  Craig

 

[Bearcarver]

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.

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.

Bear 

PS:  And what Craig said.

 

[dunginhawk]

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.

 

[Bearcarver]

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!

Bear