Put a brisket and pork butt on yesterday at 7pm at 225. This morning at 2:30 internal temperature was 160. 5:30 this morning the grill was off and the internal temp on both meats was right at 140-145. Turned everything back on and brisket is back to 150 and pork butt at 160. Any suggestions?

What is your goal? Assuming you want to have them for lunch or dinner today?

Either way, you've got time. I'd crank it up (assuming you're using a pellet smoker or something since you said "off") to 275-300 and keep a close eye on it, and turn it up more if needed.

Plan was to have everything ready for this afternoon. I immediately put both in the oven at 275 when I saw it. Grill is running at 280 with both wrapped as of now.

Raise the temp. I cook mine on a barrel smoker anywhere from 300-375 degrees sometimes hotter

Not sure about why the grill was off - but I've found that if I smoke my briskets and pork butts at 275F in my Kamado Joe, I rarely have any stall to deal with at all.

IMO, every pit is different, and you have to figure out what works best for your's. I find that mine cooks best somewhere between 275-300. As mentioned above, it'll help reduce stall time.

Also, what temp gauge/thermometer are you using? I was having trouble with slow cooking briskets on my FIL's pit trying to cook at 225ish based on the gauge in his lid. Finally I bought him a digital thermometer setup and found that the temp on the grill in his offset was about 30 degrees cooler than what the gauge on the lid was reading.

I was using the one that connects to the grill. I'm about to buy a set of nice wireless probes after that incident.

txags92 said:

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Also, what temp gauge/thermometer are you using? I was having trouble with slow cooking briskets on my FIL's pit trying to cook at 225ish based on the gauge in his lid. Finally I bought him a digital thermometer setup and found that the temp on the grill in his offset was about 30 degrees cooler than what the gauge on the lid was reading.

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same here. the temp readings on the built in thermometer (in top of the lid) are way off compared to the temp probe i have on the grill/grate measuring ambient temperature.