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Pork ribeye roast. 5hrs in on 2.5lbs, still no where close....

Discussion in 'Pork' started by viper, Jan 1, 2011.

  1. viper

    viper Smoke Blower

    This is a new MES.  Runs good but a little confused on the time/temp table right now....  I am running it at a programmed 240* so usually a 20* swing.  Hit a hard plateau at 145* and started climbing but just taking a LONG TIME for such a small piece of meat.  Also running a 2.5lb brisket at the same time but smoker is showing that the cabinet temps is pretty good.  Meat is about 160* at 5hrs in.  I did not poke it until 2hrs in and it was at the 145* at that time. 

    just confused here.  At this rate, this tiny cuts will be done at 10:00 or never....  Got plenty of beer but family cannot eat a beer bottle with a fork...

    Thoughts?