Things Seem To Cook Faster Than Expected in MES

[Golfblogger.Com]

I'm getting a big discrepancy between what the recipes seem to advise on cook time, and what I actually get from my Masterbuilt Sportsman Elite. For example on my first brisket (today), the recipes all led me to believe I'd have to smoke it for 10 - 12 hours at 225 to get to 190 internal temperature. It got to that in just four hours. (I'm monitoring the temperature with a Meater bluetooth thermometer)

Am I reading the wrong recipes, or is my smoker running too hot? Or am I supposed to just let it run those extra hours to soften it up the way I do a pork butt?

TIA

 

[normanaj]

I'd test your thermometer,190 in four hours is virtually impossible.You really should be using a dual probe therm...one for IT of the meat and the other to monitor chamber temp.The MES probe(s) is notoriously inaccurate,you might be setting it at 225 but the actual temp could be 20-30 degrees higher.

Also are placing your probe properly?

 

[jkarch]

and why 190? seems to be really well done......

 

[wbf610]

and why 190? seems to be really well done......

not sure if serious or not.
May not be done enough at 190. You don’t cook brisket to medium, it would be grossly inedible and tough.

 

[wbf610]

I'm getting a big discrepancy between what the recipes seem to advise on cook time, and what I actually get from my Masterbuilt Sportsman Elite. For example on my first brisket (today), the recipes all led me to believe I'd have to smoke it for 10 - 12 hours at 225 to get to 190 internal temperature. It got to that in just four hours. (I'm monitoring the temperature with a Meater bluetooth thermometer)

Am I reading the wrong recipes, or is my smoker running too hot? Or am I supposed to just let it run those extra hours to soften it up the way I do a pork butt?

TIA

it would have to be running really hot to get it to 190 in four hours. Run a probe to check the mes temp.