Bull Confusing Cooking Experience - opinions wanted

[DenStinett]

We came to the Bull from an Offset Stick Burner too
When we started we thought the same thing, "times should be (about) the same"
I quickly threw-out the old Playbook, and started a new Cheatsheet !
And none of these times are carved in stone :

SMOKED MEATS, TEMPS and TIMES CHEAT SHEET MEAT SMOKER TEMP SMOKING TIME MEAT TEMP RUBS OR SAUSES MISC INFO Beef Roast 240 2.5 - 3.0 hours 145 -150 Garlic Pepper and Salt Blend + Thyme From Costco Beef Short Ribs 250 6 - 8 hours 190 - 200 Garlic Pepper and Salt Blend LO @ 12.0 + 2-3 @ 250 Boneless/Skinless Chicken Breasts 250 1.5 - 2.0 hours 160 - 165 Garlic Pepper and Salt Blend + Oregano From Costco Boneless Pork Chops 250 1.5 - 2.0 hours 145 Garlic Pepper and Salt Blend + Thyme Let rest for 10-15 mins Beef Brisket U@LO / W@270 Start time 2:00 pm U@150 / W@200-205 Garlic Pepper and Salt Blend for 24 hrs U 8 hrs+/- (Paper)W 8 hrs+/- Rest 8+ hrs Beef Jerky 200 4 - 5 hours N/A Pepper, Garlic & Onion Powder and Sea Salt Beef (Ribeye) Steak 400 R=120-125 MR=130135 M=140-145 MW=150-155 W=160-165 On Sear Kit Bloomin' Onion 350 45 min - 1 hour N/A Avo Oil or Butter, Salt, Garlic Powder Burgers Patties 250 0.75 - 1.25 hours 140 - 150 Cheese 60 MAX ! 4 hours **Using Smoke Tube ONLY** Gouda, Jack, Longhorn, Mozzarella and Muenster 1/4 turn every hour, let rest 10 - 14 days Double Smoke Spiral Ham 250 2.5 - 3 hour 140 Maple Syrup Glaze (last hour) Add Smoke Tube Double Smoke Turkey Breast 250 2.5 - 3 hour 140 Avo Oil, Garlic Pepper and Salt Blend Add Smoke Tube Hot Dawgs 240 0.5 - 1 hour 140 J-Dawg Cross Cut 1/4 lb Costco, Thawed Kroger Meatballs 400 20 - 30 mins 155 - 160 From Frozen Onion Bombs 425 45 mins 155 - 160 Recipe Makes 4 Bombs See Word.doc for Recipe Papa Murphy's Pizza 425 15 - 18 mins N/A Add extra Mozzarella Cheese Let cool 5 mins Poorman's Burnt Ends U@LO / W@250 U-8 hours / W to Temp 200 - 205 Garlic, Onion, Pepper and Salt for 24 hrs N/A Pineapple 200 1 - 1.5 hours N/A Optional, brush with Maple Syrup after 30 mins N/A Pork Belly / Bacon LO + Smoke Tube 5+/- hours 140 - 150 1/4 cup Salt + 1/2 cup Maple Syrup + 1 tbsp Pepper / 5 lbs for 14 - 18 days Pepper again before Smoking Pork Butt 10hrs@Lo + 2-4hrs@250 12 - 14 hours 190 - 200 Garlic Pepper and Salt Blend for 24 hrs Rest for 30 mins Pork Ribs U-3.5hrs@210+0.5hr@275 - W-1.0hr@275 6+/- hours 200 - 210 GPS&O Blend for 24 hrs Spray/15 mins@3 hrs Wrap in Foil after 4 hours rest 15 mins Pork Tenderloin / Roast 250 3.5 - 4.0 hours 145 - 150 Garlic Pepper and Salt Blend From Costco Prime Rib 275 4.5 - 5 hours 135 - 140 (MR - M) 1 tbs of Garlic, Pepper, Rosemary, Salt and Thyme in a cup of Butter per 8 lbs Let rest 0.5 -1 hour Salmon & Halibut 250 1.5 - 2.0 hours 160 1/3 Stick Melted Butter per Fillet LO @ 12.0+ hours for Jerky Whole Chicken 250 - 450 for the last 30+/- mins 3.5 - 4.0 hours B/160-165 T/170-175 Avo Oil w/ Garlic, Pepper, Salt 1/2 Apple or Onion in Cavity Whole Turkey 275 4.5 - 5 hours B/165 T/170 Avo Oil w/ Garlic, Pepper, Salt

 

[DesertRat]

This Thread has been very interesting and helpful to me. I've smoked for a few years but not often enough to call myself any kind of an accomplished smoker. Previously I had a 30 in Masterbuilt electric. We lived at 9000 feet so even in the summer it often struggled to maintain temperature. I never really knew what the smokers temperature was so I relied on my meat thermometer. I did all right. So now I have a 590, only used it for 2 smokes and a couple of grillings. With regard to the Smoke, it's been great, much more than iever pumped out by my Masterbuilt. My first smoke was a 4 lb pork butt. At 6 hours at 225 it was still in the 150s. Because it was my first shot, I thought, let's just let it run. After 8 + hours I had not broken 160. Then a similar experience with ribs. Trying 321 method, got more smoke that I'm used to but not as much as you are showing. I'll try to post a picture. Again, I could not get anywhere near 200 degrees internal temperature. Gave up after 5 or 6 hours. They were tough, the worst I've ever made. I'm going to try much higher temperatures and I checked the smoker temp with a Char-Broil thermometer I picked up. They were both showing 225, with very little deviation. I used Kingsford pellets on both of those smokes. My next will be with Pit Boss. I hope one of the pictures the finished product. I'm not too skilled at this.

 

[Charlie]

Yep 250-275 depending on cut
works best for me