I'm just curious why my low and slow cooks seem to take longer than most peoples?
A couple examples:
-10lb shoulder @ 225 grate temp on BGE for 20 hours.
-10lb brisket on right now for 17 hours @ 225 grate temp on BGE and internal is 185, not probe tender yet.
I run a Maverick and a Digi-Q and the temp reading are near identical.
I also run a fan off the DigiQ so temp fluctuations are within 3-4 degrees the whole time.
I do not peek, in fact the shoulder didn't even see the light of day
until 16-17 hours in, the brisket I have on now was sealed up for 15
hours right up until I probed it a few times. Even then, temp drop was
only around 10 degrees and picked back up within 10 minutes.
I'm at 1,580ft above sea level. I'm stumped.