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8 replies

2nd smoke of Pork Butt... problems.

FM Former Member
Well, so far this smoking is turning out to be just like the game of golf!

My first butt, although it took 18 hours turned out great and tasty. In fact, it was so easy and delicious I decided to buy another one and cook it up right away this weekend for the family.

Well, we didn't eat on time that is for sure....after the first one I thought I had this figured out. 24 hours later (yes 24 hours) the internal temp was only still at 195^. This one still pulled easy, but seemed a bit dryer and the time was unreal.

Should it be taking this long to cook an 8.5# butt?
Would I be better cutting it in two pieces?
Any suggestions on loading the unit? Both times I put it right in the middle rack. I think next time I will put in on the bottom rack. Should it cook a bit faster near the bottom?

Also, I hear a "click" on and off every few seconds from the controller, is this normal?

I'm currently checking the temp probes, because I find it hard to believe this is taking 24 hours. I've read Okies, "it's done when its done..." but man, I would like to eat on the same weekend I throw it in there. I tested the probe temp and it seems to be correct. I am now checking the internal temp and it too seems to be within a few degrees of accurate. I really didn't recall if I had the probe stuck against the bone or some fat, but I guess that could be?

Any thoughts or suggestions?
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cal 2cal 2Member
I always have thoughts, glad you asked!!!

1st...hope you are taking good notes, so you will have your own personal cookbook and yes you are right,"it's done when it's done".

2nd.... I've had dry PB, didn't take me long to realize I overcooked it, which when cooking at low temps, it will render most fat out.

3rd...Temp is not a sign of doneness in a PB. Some of the wise cooks around here tried to teach me that lower cook temps mean a lower finish temp, that smoking was an "art" which those who worked, studied, and experienced would become Pit Masters. After reading between their words, it dawned on me that when you can slide the probe in and out of a PB with little/no resistance, "it's done".

Yeah, you probably had it stuck next to the bone, or maybe like I did, in a pocket of fat.

Want it done sooner, try 235-250*, but at 225 it should take about 2hrs per pound to get em done!

Oh, that clicking sound is normal.
FM Former Member
Well, temps checked out on the internal temp at 225, 250, 275 & 300. I had an external temp probe in the smoker on the 2nd shelf and it was always 1 - 2 degrees either direction of the temp displayed on the unit. So that is not an issue.

I have read on hear about an extension cord possibly causing some problems? However, if the temp is correct on the unit, could that still be an issue? I do have it on shorter (less than 50') cord, but it is one of those thicker orange ones. Haven't had a problem getting to temp, nor holding it.

This shouldn't affect cook time if it is coming to and holding temps in the A-que, correct?
FM Former Member
Sorry, yes that would make a difference. The temp was set at 225^ the whole way through.

I started at 8:30 pm on Friday night and it wasn't up to 195 at 8:30 on Saturday night.

Looking at some other threads here, I also made some other possible mistakes in that I threw it in right after pulling it from the fridge (internal temp was 39). However, I did cook some ribs right before so it should have been preheated a bit too.

I would love to get to the 1 1/2 - 2 hour per pound cook time. Perhaps I'll bump it up to 235^ or 250^. Could that make a big difference?

Thanks for the help so far...
andyjandyjMember
I usually crank mine up to 250-275 in the morning, based on what else I need to cook/how much room I have. Do I need to throw a batch of beans in? Do I need to throw some ribs in? I always put mine in cold from the fridge.

Don't be afraid to crank up the heat a bit. Just remember to take notes. This way you'll know what works and what doesn't. At 225 it takes 24 hours, at 250 it takes xxhrs, starting at 225 and cranking it up to 275 takes xxhrs. You'll soon dial in the right setting.
M maxqMember
quote:
Also, I hear a "click" on and off every few seconds from the controller, is this normal?


Yes. My Amerique does the same.

Try 250, start to finish next time and note the finish time & original trimmed starting weight.

The quality of the meat will also play into the cook time. Look for butts that have a nice covering of white fat, good marbling and feel firm to the touch. My notes tell me that a good quality 8 - 8.5 PB at 250 will take approx 10 hrs to finish.

Last weekend I tried a PB experiment (optimum slicing temp for the money muscle) The only PB I could find was 9.25 lbs, felt "squishy...very little bark fat) I injected (heavily) with white grape juice, Butchers Pork Powder and a few other goodies. Started it at 230 and it was 157, 12 hrs later. Kicked the temp to 250 and it still took 8+ hrs to get it to 187 (my intended money muscle finish goal)

Morale of the story, a lot of variables here, all of which could have contributed to the protracted cook time of 20 hrs.
Last edited by maxq
FM Former Member
Like Max said, go with the 250 for a full time, see if you like it.

Another option (hard to figure total time) is for the overnight cooks, bump it up to 250 in the morning. Then when it's finished double wrap it and hold it in a warmed up cooler until eating time.

FYI, the close the cooking temp to the finish temp, the longer it will take. Imagine trying to cook at 200 with a finish of 200. WAY too long.

FYI, I do most of my PB's at 250 up to 275 unless I'm really trying to lay the smoke on (in my FE).

There's no magic in 225. Just seems to be a temp people settled on over the years. Experiment with temps.

Let your taste buds tell you if you're on (smoke, flavor, moisture and bark).
T tomMember
Like Smokin' says,bbq cooks often had open pits,smoke buildings ,long offsets,cooking multiple meats,added at different times,removed at different times,and 225º can't hurt much,renders well and breaks down collagen.

Gives time to split logs,drive to town,make a little whiskey,shuck some corn,cope with the rain,soak some dried beans for cooking,package it up as your customers came to pick it up.

The experimenting and note taking gives you the experience to make your pit work for you.

Just a couple of thoughts.

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