Does anyone else experience the same issue with their Model #2?
I have smoked 15 lbs of pork shoulder, 3 racks of baby back ribs and now 10 lbs beef brisket with the same common problem. I will explain my issue based on my last experience smoking a 10 lb brisket.
Following Meathead cooking instructions for Texas Beef Brisket and using the Maverick Dual Probe Thermometer ET732 – ambient and meat temperatures
I put the brisket in the smoker around 7:23 am. Smoker temperature control set to 225 degrees.
At 11:34 am the brisket hit an internal temp of 154 degrees (the crutch).
I then took the brisket out of the smoker and put in an aluminum pan with a little beef broth and covered it with aluminum foil. I inserted the meat probe back into the point of the brisket and stuck it back in the smoker – smoker temperature set at 225 degrees.
Did yard work, checked the temp. Did more yard work, checked the temp. Everything was moving slowly. In my estimation, I planned on pulling the brisket out around 5-5:30 (internal temperature of 200 degree) to put it in the beer cooler for 2 hours and eat at 7 pm. At 5 pm the internal temp of the brisket was 170 degrees. At that point I cranked the smoker temperature control up to full at 250 degrees to try to finish the brisket quicker.
At 5:30 pm I became concerned (plus my family was bugging “when are we going to eat”). I started to watch the temperature more closely. The smoker temperature control was set to 250 degree. The Maverick ambient temperature was reading at 207 degree and after a while I saw it jump to 223 degrees. At the point it dropped back down to 207 degree. It did this over and over for the last 2 hours. If I set the smoker to 250 degrees, the ambient temp should be somewhat close to that temp and it should stay there, not go on then off again.
At 6 pm the brisket had an internal temperature of 187 degrees.
I decided that 7 pm, whatever the internal temperature of the brisket was I was pulling it out. At 7pm ()12 hours to cook brisket) , the brisket was at 198 degrees. I put it in the cooler and let the meat rest for 2 hours.
The meat turned out pretty good. The flat part of the brisket was a little dry but still good. I cut a piece of the point; it was rather juicy and tender. I’m saving the point for leftover this week.
I know meat has a mind of its own and will finish when it wants to. My concern is with the temperature control. Do I have a bad heating element, temperature control (thermostat) or am I doing everything correct and just don’t understand the smoking process? Like I mentioned earlier, and I have sent Steve and email, this is the third time with the same issue of temperature control.
Feedback is appreciated.
I have smoked 15 lbs of pork shoulder, 3 racks of baby back ribs and now 10 lbs beef brisket with the same common problem. I will explain my issue based on my last experience smoking a 10 lb brisket.
Following Meathead cooking instructions for Texas Beef Brisket and using the Maverick Dual Probe Thermometer ET732 – ambient and meat temperatures
I put the brisket in the smoker around 7:23 am. Smoker temperature control set to 225 degrees.
At 11:34 am the brisket hit an internal temp of 154 degrees (the crutch).
I then took the brisket out of the smoker and put in an aluminum pan with a little beef broth and covered it with aluminum foil. I inserted the meat probe back into the point of the brisket and stuck it back in the smoker – smoker temperature set at 225 degrees.
Did yard work, checked the temp. Did more yard work, checked the temp. Everything was moving slowly. In my estimation, I planned on pulling the brisket out around 5-5:30 (internal temperature of 200 degree) to put it in the beer cooler for 2 hours and eat at 7 pm. At 5 pm the internal temp of the brisket was 170 degrees. At that point I cranked the smoker temperature control up to full at 250 degrees to try to finish the brisket quicker.
At 5:30 pm I became concerned (plus my family was bugging “when are we going to eat”). I started to watch the temperature more closely. The smoker temperature control was set to 250 degree. The Maverick ambient temperature was reading at 207 degree and after a while I saw it jump to 223 degrees. At the point it dropped back down to 207 degree. It did this over and over for the last 2 hours. If I set the smoker to 250 degrees, the ambient temp should be somewhat close to that temp and it should stay there, not go on then off again.
At 6 pm the brisket had an internal temperature of 187 degrees.
I decided that 7 pm, whatever the internal temperature of the brisket was I was pulling it out. At 7pm ()12 hours to cook brisket) , the brisket was at 198 degrees. I put it in the cooler and let the meat rest for 2 hours.
The meat turned out pretty good. The flat part of the brisket was a little dry but still good. I cut a piece of the point; it was rather juicy and tender. I’m saving the point for leftover this week.
I know meat has a mind of its own and will finish when it wants to. My concern is with the temperature control. Do I have a bad heating element, temperature control (thermostat) or am I doing everything correct and just don’t understand the smoking process? Like I mentioned earlier, and I have sent Steve and email, this is the third time with the same issue of temperature control.
Feedback is appreciated.
