I'm cooking on my Primo XL and my Auber has kept the temperature at a perfect 225 for about 20 hours but the internal temperature is still only 170. I wrapped it in foil about 3 hours ago and the temperature has started slowly climbing. Now I've increased the pit temperature to 250. It's only about a 11 pound brisket so it doesn't seem like it should take so long. Any ideas or is this normal?
The main difference on this cook is the Auber. Normally the temperature wanders not and may drift high for extended periods.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Like Jon Solberg said, each cook is different and its done when its done -- that is to say, Check for Probe Tender! A Primo is a very moist cooking environment and the Auber may not be providing much airflow. With that long at 170, you should check for probe-tender earlier than you may think!
Last edited by kmhfive; September 18, 2017, 01:51 AM.
Agree with kmhfive , check for tender early. You've been in a temp range that melts connective tissue for a long time. You may be closer to done than you think. Don't be afraid to bump the temp up some and consider cooking your next brisket at 275 +/-.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
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Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
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Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I have an Auber and it isn't my favorite device. The user interface sucks rocks and when I asked for help the Auber people seemed to think that bark is creosote and that :you BBQ types like creosote." They lost my confidence at that point.
It might be MCS or GAS, but I got a CyberQ and am happier. I think it was Ben Franklin who said, "A man with two clocks never knows what time it is." Still, when you use a new device it isn't a bad idea to perform a reality check. You might use some other thermometer to check your actual cooking chamber temperature. A cheapo oven thermometer from the grocery store, a Maverick or a ThermoWorks BBQ thermometer might be a good thing here.
Once you're sure what your pit temperature really is, then it'll be time to circle back to the question of why it was taking so long, although the question may well be answered then.
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