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OK I've got my first butt (7 1/2 lb) in my new Smokette. Temp set at 230, and it's been in smoker for nearly 16 hours and it's just up to 177 degrees internal temp.

I have NOT opened the door. I know you experts say it's not done 'till its done, but I don't want to dry this thing out 'till it's not fit to eat.

Is this nornal or am I just a nervous newbie?
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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.
Last edited by Former Member
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.
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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.
Last edited by Former Member

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