Concerned?

Mine have always taken 14 hours. What I would do is open the door and try sticking the temp gauge in different parts of the butt. When I hit 195 on any part, I pull it. Some parts usally say 185 while others say 195. Then foil and put in a dry cooler for a couple of hours wrapped in a towel!

Thanks Brown274. From what I read on other posts, i just assumed I might see a little more grease in the drip pan after 11 hours.

RSJ -- You wouldn't happen to be using an extension cord would ya? They can reek havoc on getting a true temp in the smoker (i.e., sett the temp at 225˚ and only attaining 180˚).

Some of your fat is probably getting scorched when it hits the top of the hot wood box.

Same thing happened to me with the drip pan. Then I opened the door and noticed that the drippings were all on the left side of the smoker, Got a level out and it showed the cookshack was running downhill. Also, sometimes when you cook butts,the grease burns at the bottom of the woodbox. After the smoke take out the box and you may find a big buildup of black burnt grease. Scrape off with a scraper.

Wheelz and Brown274, thanks for the reply's. I didn't use an extension cord and the smoker was on even ground. After 16 1/2 hours of smoking, the meat temp finally reached 195 degrees. There was grease on the aluminun foil but still not what I was expecting. I'm going to insert a thermometer in the box (with out meat) and check actual temperature. Has anyone heard of the smoker (a new 008) not coming up to the dialed heat setting?

RSJ -- Before checking the temp of your smoker you might want to make sure that your therm is right on - 32˚ in ice an 212˚ in boiling water. If off, adjust your readings in your 008 acoringly.

I am sure in the years that CS has been making smokers there hhas been a bad heating element or two but it's not a comon occurence.

Good luck!

My 008 averages 235* when set at max. Always has. I live with it.

I have never seen a butt that small. (quit grinnin) Might have alot of outer fat trimmed off.

RSJ-
Did your butt have a bone in it? Without the bone, the meat shoud cook quicker.

Was the butt out of the frige long enough to get close to room temp? It takes longer to cook a piece of cold meat.

As a general rule, I figure 1.5-2 hours/pound cooking time for butts/briskets at around 220-225 degrees. Your ~4 pound butt would be expected to reach 185-190 degrees in 6-8 hours.

Your temp of 164 degrees at 10+ hours probably indicated that it had reached the good old plateau (where the collagen is breaking down,making the delicious butt that you want!). The plateau usually lasts about 3-4 hours, so figure 13.5-14 hours for your cook to ge through the plateau. Then, you have to wait until the meat reaches your desired temp (in your case 195-- I pull butts at 185, and leave them foiled in an Igloo cooler until we eat)- so, it may be that 15-16 hours was correct for your small butt, although much longer than I would have expected.

Assuming that your CS is working properly, my guess is that your pork butt was pretty cold when you put it in the CS. Also, if it did not have much fat on the outside (as mentioned by GLH), which you kind of confirmed by the lack of much grease in the drip pan, that may have been a factor in prolonging the cook? and, if you opened the door several times, that adds to the cooking time.

BTW, you did not mention how the butt came out?

Bobby Que, your guess is right on the button. Meat was cold and it did have a small bone. I did not open the door through the 16 1/2 hour cook. There was not a lot of fat except on the bottom and I didn't trim. The result was great taste however it was some what dry. I did check my meat thermometer as Wheelz suggested against ice and boiling water and it is accurate. Haven't had a chance yet to check actual oven temp. Thanks for the help. I'm looking forward to the next smoke.

In my experience, boneless butts take longer than bone-in butts. I figger that bone absorbs alot of heat and transfers it inside the meat.

Try a larger, fattier butt next time. Start it on 200* at bedtime, crank it up to 250* the next day when it bogs down in the plateau. Bet it will be alot more moist. Also, if you get a good thick rub on it, might help hold in moisture.

Take good notes and experiment. Have fun.