Meat coming up to temp too fast
Long time lurker, first time poster... Don't cook comps, just for friends and family.
A frequent problem I have is that my meats come up to temp way faster than they should and before the meat is really cooked well. Even though the temp says its done it is often tough and seems undercooked. It's happened with brisket, pork loins, chickens, and turkey. It also is on 2 different pits and at different temps. A smoke vault gasser and a home made trailer mounted 30x60 stick burner. I've used 2 different thermometers which are both Accurite digitals.
Got s jambo backyard on order and want to get this figured out before it arrives!!! Suggestions??? Thanks
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