Grilltreats
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I have calibrated the Rec Teq probes (2) in ice water plus have compared all probes (Recteq + Enzoo) (4) in both ice water and higher temperatures and all read within 2 - 3 degrees of each other. I use my Enzoo as the "standard" and adjust the Rec Teq calibration if a significant difference appears.I didn't read all the comments so I apologize, did you sync your temp probe to the meat probes?...meaning, are you sure it was running at 225-250° ??
I think some of these mysteries may be solved if the following information was included with some of these problem cooks.When I cook brisket or roast the time it takes is much longer than the experts/recipes say.
As an example, I recently cooked a chuck roast weighing slightly under 4#. It cooked for 11 hours and only reached 150 degrees in spite of wrapping with butcher paper when the stall began at 140 degrees.
I finally had to take it off due to time constraints and it was predictably very chewy.
Besides the included meat probes, I use an ENZOO wireless thermometer. The temperature readings on the ENZOO are within a couple of degrees of the Recteq probes. Have also used ice/water to check probe temperature accuracy.
Helpful suggestions greatly aporeciated.
This is my first post on this forum. I have had the RT-700 for slightly over a year
Many thanks
clw2613
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What he said! I read Meatheads book and then Franklins as I was waiting for my Bull to arrive. I scrapped Meathead and have stuck with Franklin. Mostly because I'm impatient and what Franklin says about smoking makes sense and it's a hell of a lot faster. My results have been great - near perfect every time. I have my signals to monitor my temp and adjust the RecTec to it. You aren't going to get a lot of sleep doing Franklins methods - there's a lot of spritzing after the first 3 hours, but damn. The dude knows what he knows and this dude abides.Get the cook book by Aaron Franklin. My briskets were a disaster until I read his book. Basically he cooks hotter 275 degrees, keeps a water container in the pit for moisture, does not wrap until the brisket starts to come out of the stall (most wrap when they hit the stall temp). Double wraps in butcher paper not foil for briskets and pulls when the meat is tender. He recommends Prime cuts which you can now buy at Costco and many other places. Cook time depends on the meat, but my last cook using his method was fantastic on RT700.
Wow, I have never had anything but amazing results with the 3-2-1 method and have to shorten the cooking time or they turn to mush. I am using a trailblazer and have had ambient temps as low as 20F and as hot as 90F and it is always the same. I hope you figure it out. I am in the process of saving up for a Bull, with all the trimmings now and this is a tad concerning. Hope you figure it out.Many thanks for your insights!
Guess it is time to start my cooks, especially large cuts, the night before to give plenty of time for it to do its thing! At least with the RecTeq I can monitor it on my phone and tend to it if need be.
I have cooked pork ribs quite a bit and those, turn out OK, but not as tender as I would like. I have been using the 3-2-1 method and thinking about going just a bit longer on those.
Thx
clw2613
I will just piggy back what others have been saying. BBQ cook times are not exact. Your times will be different from day to day. There are so many factors that go in to it. I wouldn’t completely dismiss the “experts times”, but, use them to plan from. Add a couple of hours to them to make sure you give yourself enough time. Also, if it goes quick, wrap the meat after it reaches your desired temp, in some old beach towels, abs put in an old cooler to rest. It will stay very warm for a few hours like this, and will help retain the juices, and keep it nice and tender.When I cook brisket or roast the time it takes is much longer than the experts/recipes say.
As an example, I recently cooked a chuck roast weighing slightly under 4#. It cooked for 11 hours and only reached 150 degrees in spite of wrapping with butcher paper when the stall began at 140 degrees.
I finally had to take it off due to time constraints and it was predictably very chewy.
Besides the included meat probes, I use an ENZOO wireless thermometer. The temperature readings on the ENZOO are within a couple of degrees of the Recteq probes. Have also used ice/water to check probe temperature accuracy.
Helpful suggestions greatly aporeciated.
This is my first post on this forum. I have had the RT-700 for slightly over a year
Many thanks
clw2613
Personally I don't subscribe to using coolers for resting, at least not with the lid closed. An insulated cooler becomes an oven and continues cooking the meat, which is not the same as letting it rest.FTC = FOIL - TOWEL - COOLER
Cover protien in foil, wrap that in a towel and then place in a cooler.
If you cook brisket at 225 and wait until it's exiting the stall to wrap, you'll have an 18+ hour cook. You can do that with a higher temp, but the obvious downside there is less smoke penetration. Not an issue in a typical wood-burning offset smoker like Aaron uses, but it is definitely an issue with a pellet grill if you're looking for that deep penetrating smoke.Get the cook book by Aaron Franklin. My briskets were a disaster until I read his book. Basically he cooks hotter 275 degrees, keeps a water container in the pit for moisture, does not wrap until the brisket starts to come out of the stall (most wrap when they hit the stall temp).
That's sort of true, but also not. Basically, 225° is the lowest possible temp (in 25° chunks) where the meat is assured to reach a target temperature around 200°. You could certainly cook at 220° or 230° and there would be no difference.I have learned that there is nothing magical about cooking at 225.