I concur with both Jim and Stogie. While I do check temp as a guideline, I also use a guideline that says that 2 hours per pound is not unreasonable and plan accordingly. Ultimately, the polder probe in the flat is the best measure. For competition, you need to be cautious as you do not want a hole poked through all your turn-in slices, so don't go too deep.
Stogie--I have been there with the brisket that wouldn't. I had one a few weeks back that, after 16 hours for a 7 lb brisket, all I had was dry and tough--never did get tender. Yet, on another cookoff, it was done in 11 hours and I would not have known unless I had felt it while picking it up to rotate at that point.
How did you do in Michigan? We had to back out--my wife was accepted at the Mayo clinic and the only times available was either last week or late August.
Unfortunately, they were unable to do anything for her condition (blood clot in her leg), so we are still at square one--very frustrating for both of us.
I just sent an email this morning to organizer for Indiana cookoff to see if they still have openings. I introduced my nephew to cookoffs in Shannon and he has the "bug". He bought a cooker this past week, and is chomping at the bit to go to more cookoffs.
Maybe we'll see you there. Are you entering the backyard cookoff or just the Indiana State?
Dale
