Recent content by sme1684667

Smoking a couple of Boston Butts - 15 lbs total. Did an equilibrium brine for two days. I took the butts out last night, dried them, coated them with mustard, and rubbed them down with a mix of my rib rub and Famous Daves. After resting in the fridge overnight we put them on this morning at...

I put a 13 pound brisket on this morning. Within 3 hours the internal temp was up to 150 degrees. I know the meat will have to go through the stall, but is something wrong? It seems like it is getting too hot, tooo quickly. I was counting on 2 hours/ lb. or over 24 hours for this cook. Just FYI...

I have been experiencing much longer than listed cook times with my SI #3 since new - 20 hrs+ for an 8 pound pork butt, and even up to 24 hours. I purchased an auber and while trying to autotune found that the SI rheostat controller was opening the circuit to the heating element at 225 degrees...