rus_bro
Full Fledged Farker
- Joined
- Mar 15, 2016
- Location
- Humble, Tx
Did a couple of small competitions over the last 2 weekends using my Shirley Patio (42x24, with the square doors).
Iv been using the pit for almost 8 months now and have run probably 10 or so briskets and id say 6 or 7 pork butts. The cook times have definitely gone up over the WSM from about 8 hours to closer to 10-11 on average.
I was running her at around 225 - 255 this past weekend and it was pretty cold out. I was in the low 40s for most of the cook. At the 15 hour mark i BARELY got my brisket up to 203 and was able to rest it for 45 mins before turn in. One of my pork butts was NOWHERE near ready but i got JUST enough meat off of the other butt to make a box with a handfull of chunks. (All a little more information maybe than really needed).
ANYWAY.... I am wondering what went wrong. I burn post oak, leaving both the box vent and the stack vent WIDE open. The internal temps were about the same as usual, i wrap my brisket and butts in aluminum trays (just like i always do) and ALL of my meats got stalled and had a hell of a time breaking them out enough to even have something to turn in.
I cant put my finger on what happened. I am thinking maybe w/ the cold temps i should have closed the stack off some to hold the heat/smoke in the chamber a little longer? the Shirley has a girthy smoke stack.
THOUGHTS??? Any of you oldschool offset guys have any pointers ??
OO ps... that crap pork took 3rd, and I got 3rd for the brisket as well (i say purely for appearance)
rb
Iv been using the pit for almost 8 months now and have run probably 10 or so briskets and id say 6 or 7 pork butts. The cook times have definitely gone up over the WSM from about 8 hours to closer to 10-11 on average.
I was running her at around 225 - 255 this past weekend and it was pretty cold out. I was in the low 40s for most of the cook. At the 15 hour mark i BARELY got my brisket up to 203 and was able to rest it for 45 mins before turn in. One of my pork butts was NOWHERE near ready but i got JUST enough meat off of the other butt to make a box with a handfull of chunks. (All a little more information maybe than really needed).
ANYWAY.... I am wondering what went wrong. I burn post oak, leaving both the box vent and the stack vent WIDE open. The internal temps were about the same as usual, i wrap my brisket and butts in aluminum trays (just like i always do) and ALL of my meats got stalled and had a hell of a time breaking them out enough to even have something to turn in.
I cant put my finger on what happened. I am thinking maybe w/ the cold temps i should have closed the stack off some to hold the heat/smoke in the chamber a little longer? the Shirley has a girthy smoke stack.
THOUGHTS??? Any of you oldschool offset guys have any pointers ??
OO ps... that crap pork took 3rd, and I got 3rd for the brisket as well (i say purely for appearance)
rb