Hey friends, just picked up a pitboss a fee months ago. I can’t seem to get larger cuts to get up to temp in a reasonable amount of time. Pork butt and brisket both recommend internal Temps of 200 before pulling. I’ve had both on for over 14 hours at 230f and never get anywhere near that temp. I’m using the factory probes. Image shows a brisket I did over the weekend. 12 hrs overnight @ 180f, internal temp was 147 when I woke up, wrapped it and increased temp to 250f for another 6-7 hours and it only got to 185(probed in middle before the flat). Pulled it off and let sit for an hour. It was good but seemed overcooked. Any advice? Low and slow has worked great for me on ribs and chicken, but I’m not sure when/whT I should increase temps.
by fight4theus3r
2 Comments
Use a temp probe from an independent and separate unit, like fireboard or Thermoworks. Use it to measure the temps of the smoker and your meat. You’ll probably find that the smoker temp isn’t what you think it is.
That length of time for pork butt and brisket isn’t uncommon, and given you’re likely smoking at a much lower than intended temperature it will take longer. 185 isn’t a final temp for brisket, 195-205 is more likely the temp you’ll be once your protein is probe tender.
Stuck with 220 to 225, don’t wrap until the stall. This requires watching the internal temps kinda closely at first – you wanna get a feel for how quickly it’s raising in temps so you know when it’s stalled out. Wrap it, use a toothpick to pierce the paper so you can put the probe in the same spot. Then it’s patience. The bigger the cut the longer it’ll take, obviously, and I’ve had some 3-4lb roasts take 12 hours before. Cook to temps and be patient. 180 will not give you as much flavour as 220 or 225 which sounds strange but it’s true.