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Author Topic: Fathers day cook is going way to fast (help)  (Read 1181 times)

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BC Buck

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Fathers day cook is going way to fast (help)
« on: June 17, 2018, 01:07:37 PM »
Fathers day beef ribs cook is out of control. Was planing to smoke at 285 for about 6 hours. Suggested 285 deg so beef collagen would break down and make tender. First hour 175 high smoke. After one hour kicked temp to 285. Within 30 min looked at meat temp and is 179 deg. Now 90 min into cook I panicked and dropped temp down to 175. Using independent TC to verify smokers temp reading and all looked the same. Not sure why meat is cooking so fast. Ribs are about 2" thick. Do you think its because I have smoker in direct sunlight and ambient temp is in mid 90s?
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Bar-B-Lew

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Re: Fathers day cook is going way to fast (help)
« Reply #1 on: June 17, 2018, 01:24:30 PM »
If they hit temp too early, wrap them in foil and put them in a cooler with some towels.  You can always throw them back on the grill to stiffen them up a bit when you are close to eating time.
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yorkdude

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Re: Fathers day cook is going way to fast (help)
« Reply #2 on: June 17, 2018, 01:35:57 PM »
Our grills do behave differently in the heat/sun.
Never had luck with beef ribs, wished I could help, listen to "BBL" betcha he's been there.
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BC Buck

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Re: Fathers day cook is going way to fast (help)
« Reply #3 on: June 17, 2018, 02:02:47 PM »
With a 100' extension  cord I have smoker in shade and slowed cooking. Have temp at 220 now. Do you think ok to leave at 220 till internal temp reaches 203 or there about ?
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pmillen

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Re: Fathers day cook is going way to fast (help)
« Reply #4 on: June 17, 2018, 03:24:32 PM »
I think Lew was right on.  Cook them the way you want, where you want.  When they're ready to come off, FTC* them until it's time to serve.

*  Foil, towel, cooler
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Paul

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Bentley

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Re: Fathers day cook is going way to fast (help)
« Reply #5 on: June 17, 2018, 04:10:50 PM »
They still take a long time even when they are 180°IT.  I am late to the game, but I would have told you to just stay the course!
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BC Buck

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Re: Fathers day cook is going way to fast (help)
« Reply #6 on: June 17, 2018, 06:48:26 PM »
Quote from: Bentley on June 17, 2018, 04:10:50 PM
They still take a long time even when they are 180°IT.  I am late to the game, but I would have told you to just stay the course!

Now you tell me. :P Ended up pulling smoker out of the sun and ran at 220. Still ended up cooking 7 hours. Never having done this I was a little gun shy. Thanks to all you guys. Now its time for dinner.
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Bar-B-Lew

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Re: Fathers day cook is going way to fast (help)
« Reply #7 on: June 17, 2018, 06:52:45 PM »
where are the pics of the food?  did you make mac n cheese too?
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BC Buck

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Re: Fathers day cook is going way to fast (help)
« Reply #8 on: June 18, 2018, 06:59:56 AM »
Quote from: Bar-B-Lew on June 17, 2018, 06:52:45 PM
where are the pics of the food?  did you make mac n cheese too?

Im still not up to date on posting pic. Will work on that. Ribs turned out great. The mac n cheese I over cooked but was still excellent. Next time I will try doing in oven till I get the hang of it. Dad really enjoyed the food and helping out with the pellet smoker.
« Last Edit: June 18, 2018, 11:53:04 AM by Bentley »
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Mudflap

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Re: Fathers day cook is going way to fast (help)
« Reply #9 on: June 18, 2018, 07:05:10 AM »
Quote from: BC Buck on June 18, 2018, 06:59:56 AM
Dad really enjoyed the food and helping out with the pellet smoker.

Sounds like a successful day... :clap:

Mudflap
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Clonesmoker

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Re: Fathers day cook is going way to fast (help)
« Reply #10 on: June 19, 2018, 09:58:13 AM »
Did a 14 lb brisket from Sam's on Sunday. I separated the flat and point before I seasoned with salt and pepper.  Was on the Daniel Boone for about 7 hours. I wrapped both in foil around the 4 hour mark. I wanted gravy for mashed potatoes. Using the liquid I didn't have to add any salt or pepper to the gravy. Gravy was to die for.  Smoky Brisket taste!  I gave the point to my neighbor as a retirement gift. I got accolades from my neighbor, his wife and their son. I kept hearing OMG from all three.  First time I have ever done a brisket where I haven't checked the internal temp on it. Just did it by time and feel.
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