Breaking the 200-Barrier?

nvbbq

New member
Messages
4
Grill(s) owned
  1. Trailblazer
I have owned my 340 for about a year and a half, and I have done A LOT of cooking on it (pork roasts, chicken, brisket, salmon and more). And every time I do a long cook, I end up with the same question: why am I stuck at 200F?

Currently waiting to see if a brisket will break the 200-barrier. I am 14 hours into this project (16 lbs untrimmed, at 200 until 175, then wrapped at 225). Both probes read 200 (matching a handheld probe). I always eventually give in and the results are always great. Done, fall-apart, delicious ... you know how it is. Anyway, giving it some more time (for now). But...

It bugs me that I never seem to get over 200 on the 340-probes. The recipes tell me I need more time, but my 340 will sit at 200 forever. So what gives? Is 200 done, and I should just not worry about it? Is it a second stall (that I am too impatient for)? Is it perhaps my elevation (7220 feet)? Can your 340 break past 200? Does it even matter, if my results are great and the end product is clearly done and tender?

Thanks, for whatever perspective you can offer!
 
Last edited:

Waterboy

Well-known member
Lifetime Premium!
Premium Member
Messages
886
Grill(s) owned
  1. Bull
  2. Bullseye
Have you checked the temp with a hand held probe to see if the RT probes are correct or reasonably close?

You might try going hotter (250-275) on your set point once you’ve wrapped to see if it pushes the meat along a little faster.
 

nvbbq

New member
Messages
4
Grill(s) owned
  1. Trailblazer
Yep, I mentioned that above. My handheld matches the 340-probes within one degree. Measuring the flat side with handheld, I can round up to 201.

I have tried pushing temp in the past but worry about drying things out.

Thanks for the reply.
 

cookingjnj

Well-known member
Messages
673
Location
Branchburg, New Jersey
Grill(s) owned
  1. RT-680
IT is always a good guideline, but I always go by probe and feel. If it probes soft, then it is where you want it to be. Especially if you have been happy with your past cooks. Each hunk of meat is different and each will always cook differently.
 

nvbbq

New member
Messages
4
Grill(s) owned
  1. Trailblazer
Great point about "probe and feel" and I have been doing that also. I tend to call it done when my handheld probe slides in easy and if it gives when I poke it. Thanks.
 

Jim6820

The Crazy Ol’ Basque!
Premium Member
Military Veteran
Messages
538
Location
Northwest corner of Washington state.
Grill(s) owned
  1. Trailblazer
I don’t think it is a RT-340 thing. Mine will easily push past 200 F, if I want it to (which I usually don’t).

One thing to remember is that grill temperature has a lot to do with how quickly the internal temperature will rise. If you are cooking at 225 F, it will take longer to raise the temperature another degree above 200 F than if you were cooking at 275 F.
 
Last edited:

GLF35

Well-known member
Lifetime Premium!
Premium Member
Military Veteran
Messages
137
Grill(s) owned
  1. Bull
Jim nailed it!
 

nvbbq

New member
Messages
4
Grill(s) owned
  1. Trailblazer
Hey, thanks for the replies. The brisket in question was pulled at 200F. It was clearly done and, yes, it was delicious. Some takeaways for me...

1. I will consider 200 done, especially when confirmed on the handheld and if it is soft when poked/probed.
2. I could get past 200 if I pushed the cooking temp, but I don't think I need to do that. I don't want to risk drying things out with too much time and heat.
3. Makes sense that when cook-temp and meat-temp are close (225 vs 200), then temperature rises slowly (Fourier's Law of heat conduction, if you want to get all scientific).
4. It's not a 340-thing (and I pretty much expected that).
5. Recipes are guidelines, ... not laws or religion. I will just roll with what works and not get too hung up on details of what I read online.

Thanks for taking the time to help me out.
 

Create an account or login to comment

You must be a member in order to leave a comment

Create account

Create an account on our community. It's easy!

Log in

Already have an account? Log in here.

Top