llbts1
Well-known member
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I started a cook at 4 am Saturday morning. I was hoping to eat at 6 or 7 pm Saturday night. I had a 14 lb packer brisket that I trimmed down and a 9 plus pound pork butt. The brisket took 20 hours to get to 201, and the butt took 24 hours to hit 190. I started at 225 and at the 8 hour mark bumped to 250. Everything came out good, but the time seemed excessive to me. I had checked and calibrated my probes and internal grill temp so I felt confident in that. I used the RT brand pellets. Are pellet smokers just a slower cook? I came from a stick burner and then a Camp Chef Smoke vault. They seemed to cook faster at the same temps. Maybe I had to much meat on the smoker, I don't know.
Any ideas or thoughts are appreciated.
Thank you
Any ideas or thoughts are appreciated.
Thank you