Originally Posted by Teamfour
I did a practice comp cook with two 9 lb butts and a 15 lb packer. I have dialed in my ribs at 270 (took a 3rd two weeks ago. I usually cook my butts and brisket at 240. Since I cook all three in one smoker (BWS) I decided to cook the butts and brisket at 270. Tel-Tru and DigiQ temps were dead on 270 for the whole cook and water pan was full and kept full.
I cooked on the racks for 4 hours and then panned and wrapped in foil (I never foil butts). After two hours I probed the butts and they were like butter. I vented and then put in the Cambro. The brisket went another hour and it was butter. I trimmed off the point for burnt ends. Flat went in Cambro. After another hour I took all out of Cambro to slice and pull. The butts and brisket were overdone. Brisket was like a pot roast, the butts pulled great but the money muscle was mush.
Don't ask me temps cause I am a probe like buttah cook. Should have stuck with my 240 temp technique and learn to cook ribs at 240.
We all learn from our mistakes, as well as mistakes of others when they share them...
I use the DigiQ-2 to control pit temperature, and use the internal temp probe as a guide so I know when to begin probing. If you set it to do so, it will also ramp down the pit to prevent overcooking.
I used to opposed to these controllers until I tested one and got a great nights sleep, now I am a believer in this tool.