12 hours into 7.5 boneless butt and temp is 174.
I know its done when its done, but my butts always take longer than I predict. Any reasons why? SM025 @ 225.
Original Post
Replies sorted oldest to newest
Welcome to the forum.
174 indicates the PB is at the upper plateau stage, known also as the stall. It's common with butts and briskets.
There was a discussion a month or two ago about the "right" cooking temp for butts and briskets. Some experienced cooks use the "sixty degree rule" whereby the finish temp PLUS 60 degrees is the optimal cooking temp. I find that PB's are done between 196 - 198 so the cooking temp would be 258. It's really a matter of personal preference. I cook PB's at 250. Anything wrong with 258 or 225? Nope.
I would suggest trying that temp on your next PB. It will cut down the finish time substantially. I've also found that bone-in butts finish sooner than boneless...perhaps for the fact that the blade bone helps transfer heat into the center muscles.
The SM025 as well as other Cookshack electric smokers maintain a very moist environment. There's no need for mopping/spraying to prevent drying out. Some in fact, open the door briefly to dump moisture (better bark formation). My suggestion is to leave the door closed until you're past 190 so you can test for tender.
Food for thought.
174 indicates the PB is at the upper plateau stage, known also as the stall. It's common with butts and briskets.
There was a discussion a month or two ago about the "right" cooking temp for butts and briskets. Some experienced cooks use the "sixty degree rule" whereby the finish temp PLUS 60 degrees is the optimal cooking temp. I find that PB's are done between 196 - 198 so the cooking temp would be 258. It's really a matter of personal preference. I cook PB's at 250. Anything wrong with 258 or 225? Nope.
I would suggest trying that temp on your next PB. It will cut down the finish time substantially. I've also found that bone-in butts finish sooner than boneless...perhaps for the fact that the blade bone helps transfer heat into the center muscles.
The SM025 as well as other Cookshack electric smokers maintain a very moist environment. There's no need for mopping/spraying to prevent drying out. Some in fact, open the door briefly to dump moisture (better bark formation). My suggestion is to leave the door closed until you're past 190 so you can test for tender.
Food for thought.
I have a 7.5# Bone in Butt in the SM025 @225. It was stuck at 168, now after 17 hours it's at 191 on it's way to about 203. It's all about patience!
I have the 025 Elite, and I've had quite a few pork butts take up to 2 hrs/lb to cook when smoking at 225*. I now cook at 250*, and find the cook time reduces dramatically. Flavor and profile is perfect at 250* also.
A lot of times, I'll start the butt the night before at 225* then kick it up to 250* when having morning coffee. This has more to do with timing the finish for dinner with a few hours FTC...foil, towels, cooler.
A lot of times, I'll start the butt the night before at 225* then kick it up to 250* when having morning coffee. This has more to do with timing the finish for dinner with a few hours FTC...foil, towels, cooler.
Thanks Pags, Im going to smoke at 250* next time. Mine is now 197* at 20 hours!
Yep, I am using the same method Pags. Mine are finishing in 10-14 hour range. I have pulled them out as low as 189 and FTCd for 4 to 5 hours and they still come out perfect. I only pull them out that low when others in the same cook are at 197+.
Nikkdog -- Welcome to the forum!
Have you checked to see if your smoker is actually coming up to temp? The great cooks here have made some good suggestions. But, if your 225* setting is actually lower, that could be the reason your cooks are taking longer.
Good luck!
Have you checked to see if your smoker is actually coming up to temp? The great cooks here have made some good suggestions. But, if your 225* setting is actually lower, that could be the reason your cooks are taking longer.
Good luck!
Yall seem on the cusp of "warming stuff to death" to coin a paraphrase from Big Jim down in Florididdy. General rule of thumb is have a pit temp 60 degrees hotter than you expect the terminal temps of the meat to be. Just as an example..pushed pork needs to finish in the general vicinity of 200 so put a fire in the hole and get the pit up to 260.
Thanks for all the help. Butt was great, best yet. I will try a little warmer temp next time.
The way I've been doing the butts turns out great product. Tasty, moist, great bark.
quote:Originally posted by nikkdog:
...always take longer than I predict. Any reasons why? SM025 @ 225.
What are you basing your predictions on?
My suggestion is each user keep a notebook and after a few smokes your timing will be based on your personal experiences.
Our old friend,that we don't hear enough from over in the Ozarks, hits something that Smokin'Okie and I have pushed for many years.The temp at the spot your butt is actually setting at,needs to be measured by an ACCURATE therm.Those folks that always cook a full cooker find that they are rotating product and pulling out at different times.
Back in the days of cooking a single butt in a Smokette at ?225º?[200º] found the lower than expected temp not only took longer,but if we actually open and handled the butt and thermed it in multiple places at 192º-193º the butt could be falling apart tender.When we pulled it from the holding box and actually chewed a mouthful we found it to be overcooked by mouthfeel.If we left it in the cooker,at our faulty reading of around 200º+,until the therm actually wallered itself up above 196º-198º,it would be "mush" in the mouth.
Another old friend,Kevin[Stogie],from north Indiana did tests of cooking a butt at 200º for 24-28 hrs in his WSMs and it would never get to 200º.
Now in about 2000, bigwheel was talking about our old friend Big Jim that had his stickburner up at an exit to Micanopy and U of FL that was known for the huge billboards advertising Florida's all nude truck stops.Jim was known around us for pitching cooking at 60º above your desired finishing temp.
Now wheel, being a LEO at the time,I assumed he must have been doing plainclothes research.
Just another bump in the road that got many of us cooking butts/shoulders around 250º.They tend to come out more like we anticipated.
I'll get off before they accuse me of making a Smokin'Okie post.
Back in the days of cooking a single butt in a Smokette at ?225º?[200º] found the lower than expected temp not only took longer,but if we actually open and handled the butt and thermed it in multiple places at 192º-193º the butt could be falling apart tender.When we pulled it from the holding box and actually chewed a mouthful we found it to be overcooked by mouthfeel.If we left it in the cooker,at our faulty reading of around 200º+,until the therm actually wallered itself up above 196º-198º,it would be "mush" in the mouth.
Another old friend,Kevin[Stogie],from north Indiana did tests of cooking a butt at 200º for 24-28 hrs in his WSMs and it would never get to 200º.
Now in about 2000, bigwheel was talking about our old friend Big Jim that had his stickburner up at an exit to Micanopy and U of FL that was known for the huge billboards advertising Florida's all nude truck stops.Jim was known around us for pitching cooking at 60º above your desired finishing temp.
Now wheel, being a LEO at the time,I assumed he must have been doing plainclothes research.
Just another bump in the road that got many of us cooking butts/shoulders around 250º.They tend to come out more like we anticipated.
I'll get off before they accuse me of making a Smokin'Okie post.