plateau observation with Smokin-It

[once a marine]

I've had a #2 for several months now, and use it almost weekly. 

I've noticed with it that I have extremely long plateau times that seem out of whack with most expectations and my limited experiences with my propane smoker. For instance, I put a baby brisket (just under 3lbs) in yesterday around noon - it just finished at 205 degrees this morning. Last week I did an 8lb chunkapig (boston butt), and that took over 24 hours. Baby back ribs take 6-7 hours.

Nothing is wrong with the meat - it's "magically delicious" each time. I'm assuming that due to the construction of the box with its insulation and Condition Zebra lock down hatch that it's just extremely moist inside, so it takes a longer time for the moisture of the meat to vaporize and get past the plateau (using this as the reason for the stall - http://www.genuineideas.com/ArticlesIndex/stallbbq.html.

Has anyone had similar experiences, or is this just me? It seems I just need to adjust my expected cook times when preparing to smoke (it's kind of tough though if I'm expecting company to ensure a properly timed meal), and I'd like to ensure it's not something wrong with my process or the smoker itself.

 

[smoke happens]

Similar here for PP, although my ribs have been spot on with a 2-2-1 or 3-2-1.

 

[once a marine]

Thanks for the confirmation. I'll just have to log my times to better track cook times with this smoker.

Off to reheat some of this weekend's brisket :)

 

[smoke happens]

mmm, sounds good. It always seems better a day or two later.

 

[once a marine]

Oh yeah. The smoke flavor really comes out after a night in the fridge.

 

[chef willie]

Checked my old threads....seems I did a 7# butt for the SB which took 16.5 hours at 225 set temp. Like SH's my ribs seem to be done in the 3-2 range, no last hour needed. I rarely do BB's....actually prefer the whole slab, untrimmed and it saves me a buck+ a pound as well. I run the #3, bigger element...not sure if that has any bearing on anything once you're smoking. I have read other posts about the moisture retention inside, hence no need for a water pan, but I haven't used a water pan in years anyway. Had to chuckle about the 'Condition Zebra lockdown', makes a helluva seal for sure