- Dec 6, 2010
- 122
- 10
Just looking for opinions here. Running a 2.5lb pork roast and a 2.5lb brisket. At this point, I am 5.5 hrs into this and meat temp is only 163*. At a rough estimate of 1.5hrs/lb, things seems to be running a bit slow here and I suspect we will be about 10-12 hrs on this... I hit my plateau at 145* and started climbing out again but just real slow.
I raised the cabinet temp to 250* because I am an engineer and looking at the cabinet design, it appears there will be a strong heat current in the back of the cabinet where the sensor is. I realize some might cringe at running a higher temp but in an MES, the meat does not seem to be suffering much. I really want to get in to baste some more but it costs me about 30min of recovery every time I do it. At this point, I am about to just abandon the baste and concentrate on heat.
Thoughts? With each chuck of meat being 2.5lbs, I would expect about 4-5 hrs on this smoke but this is going to push way more than that....I am also using a new Oregon temp probe during the cook but it has proven itself to me as pretty damn accurate. I am debating going out to stick another area of the meat. I am testing the brisket only right now and have not checked the pork. Should probably do that but it will cost me....
I raised the cabinet temp to 250* because I am an engineer and looking at the cabinet design, it appears there will be a strong heat current in the back of the cabinet where the sensor is. I realize some might cringe at running a higher temp but in an MES, the meat does not seem to be suffering much. I really want to get in to baste some more but it costs me about 30min of recovery every time I do it. At this point, I am about to just abandon the baste and concentrate on heat.
Thoughts? With each chuck of meat being 2.5lbs, I would expect about 4-5 hrs on this smoke but this is going to push way more than that....I am also using a new Oregon temp probe during the cook but it has proven itself to me as pretty damn accurate. I am debating going out to stick another area of the meat. I am testing the brisket only right now and have not checked the pork. Should probably do that but it will cost me....