Butt question: Need quick reply.

If you haven't used/calibrated the therm before, you might open it long enough to check with another therm. While you're in there, check the bone, and see if it's "wiggling loose". Probably OK, though, just hit the ol' 170-ish hump, it'll keep going. Oh, and something I just made up- "It's done when it's done!"

It is WAY hard to dry out a pork butt...those things are loaded with fat...you'll be fine!!

WOW, you guys are fast and that's what I needed. KCAL I checked the temp inside the smoker and it was right on. The internal temp of the butt is 181 and the bone is loosening up some. I guess I'm just getting antsy. It was really looking and smelling good. Thanks guys I really appreciate it.

I bet you picked at it while you opened the door didnt ya? I can't open the door and check my stuff without digging at it and sampling it..

Rubbin',

16 hours is a long time for this ... are you using an extension cord by any chance?

I have had mine take as long as 20 hours at 225 degrees. I never open the door and I trust my thermometer to get me to the right temp. It is true, It is DONE when it is DONE. I have had them go anywhere from 1.5 hours a pound to 2.5 hours a pound. I suspect it has to do with the amount of fat we are trying to render. My butts are from Sam's, 8 to 10 pound average. I am only putting one or two in the AQ at a time. I have never really ever done a full loaded smoker. I do not use an extension cord.

quote:

I bet you picked at it while you opened the door didnt ya? I can't open the door and check my stuff without digging at it and sampling it..

OK Steve, there's no way you could have seen me do that. Donna, It was pluged into a receptable directly. Besides that I put an oven thermometer in after not opening the door for around 17 hours and the temp was right on.
It got to 190 degrees after something over 19 hours and I just couldnt wait any longer. Took it out and double wrapped it in foil and towel and put in cooler for a little over an hour.
Then I nearly made myself sick eating that sucker, dang it was good! Here's a pic.

Looks good to me! Just for kicks, try turning all the way up to 250* next time and try to get the meat temp to 205*. See if you can tell a difference.

I have never had a butt or brisket ever take 19 hours to smoke.I am wondering if you had the probe in a fat pocket or next to a bone. That would give you a false reading. It is just a thought.

When I smoke butts, it normally takes 12 hours at 225*. That is a average.

SWEET!

I have had 8 pounders take over 20 hours at 235* to hit 195*.

That timeframe sounds about right to me.

I cook 10-12 lbs briskets for 18 to 20 hours @ 225.

...and your butts?

I usually allow about 24 hrs lead time when smoking a butt. If it's done early, I just foil and wrap and in the cooler. I have held them for 4-6 hours easy in the cooler and they are fantastic.