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9 replies

First Pork Shoulder Problem

FM Former Member
So, I had an interesting problem this morning with a couple of pork shoulders I tried to smoke for a picnic this afternoon. Last night at 8:00 PM, I rubbed 2 ten pound pork shoulder's and placed them in my SM025 at 225.

This morning, at 3:45 AM, I woke up early and took the dog and noticed that both shoulders were registering 192 degrees. I thought I might have had the probes touching the bone, or in a large pocket of fat. I double-checked with my Thermapen and sure enough, both shoulder's were done!

Now, I've done several pork butt's in the past, and everyone has taken 16 hours to finish at 225 degrees. These took just a bit over 7 hours, and weren't finished to my liking. Sadly, since these were done a full 11 hours before I planned to take them off, I won't be able to use them for the picnic. No problem, as my friend and I will just grab some meat from a local BBQ restaurant.

Here's my theory on what happened. I have the 3 shelf accessory for my SM025 and used the bottom and top shelves for the shoulders. Since I did minimal trimming on the shoulders, the top one reduced airflow from the top exhaust opening. This lead to a braising effect on both shoulders, due to the moisture inside.

I'm curious if anyone has ran into a situation like this?
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bigmikeinnjbigmikeinnjGrumpy Old Man
I haven't had something like that happen but I have learned by trial and error I like using the middle shelves - rarely use the bottom shelf for anything - it's too close to the heat element.

I used to have an SM008 and if I could I would fit all my product on that middle shelf. Yes I think the top shelf is too close to the vent like you said. Any chance you could position both butts on the middle shelf ??
bigmikeinnjbigmikeinnjGrumpy Old Man
Derrick,
When online shopping for my 2nd smoker (my first being a used SM008) I decided I wanted these things:

Wide shelves: 18x18
High temp of 300 degrees
4 or more shelves
IQ4 controller
Cooking capacity of over 35 pounds

For me that meant really looking over the specs. I ended up jonesing for a SM160 and got a used SM150 for a song. Reading Cookshacks specs on the SM025 (see link at bottom of the page) your smoker can handle between 20-25 pounds capacity. Going with 2 8 pounders (or possibly 3) would be smart. Also if you do three, put one on the bottom shelf but when you start to mop swap it with one on the middle shelf...
FM Former Member
quote:
Originally posted by Grubmeister:
Derrick,
I don't have a 025 so I am unfamiliar with the details. Any chance the pork was touching the temperature sensor? If so, it might register a low temperature. As a result, the heater element would try to compensate, sending the temperature sky high.
Just a guess. Others may have better advice.


Grubmeister,

I forgot to double-check, but the temperature read between 220-230 every time I checked. I assume that if the meat had been touching the probe the temp would have been running low the entire night.
FM Former Member
quote:
Originally posted by BigMikeinNJ:
Derrick,
When online shopping for my 2nd smoker (my first being a used SM008) I decided I wanted these things:

Wide shelves: 18x18
High temp of 300 degrees
4 or more shelves
IQ4 controller
Cooking capacity of over 35 pounds

For me that meant really looking over the specs. I ended up jonesing for a SM160 and got a used SM150 for a song. Reading Cookshacks specs on the SM025 (see link at bottom of the page) your smoker can handle between 20-25 pounds capacity. Going with 2 8 pounders (or possibly 3) would be smart. Also if you do three, put one on the bottom shelf but when you start to mop swap it with one on the middle shelf...


I really should have checked over the specs before I committed to such a large amount of food for the smoker. At this point, I learned a good lesson about not blocking the exhaust port at the top!
idahomikeidahomikeMember
Derrick:

I have an SM045, which is just a little bigger than your SM025. I had an old SM009. One of the things that I bought while I was smoking with the old 009 was the 5 slot side racks. I was amazed that these fit my SM045. These racks will give you a lot of adjustment, as far as where you position the meat. There is also 2 key hole slots in the racks, so you can move them up and down. There are 2 important vent holes to keep open. One is at the top, and the other is at the bottom of the smoker. I have had this hole plug up with fat drippings when smoking in very cold weather. There is a little rod that sticks out of the back wall of your smoker. This is the temp probe for the smoker. Try to keep this probe clear as much as possible.

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