help, my butt's gone wrong

Zippy -- Don't panic! Two hours+ per # especially in a new smoker is not uncommon.

Sounds like you are hung in the infamous plateau. Once the temp reaches 175˚ it will climb faster.

Have you tested your therm to know that it's reading properly? 212˚ in boiling water and 32˚ in ice.

Have you tested your smoker to know tthat it's reaching it's optimal temp (225˚ setting = 225˚)?

Remember the theme of BBQ "It's done whhen it's done!"

Now, throw the recipe part of that book out the window and look at the recipes in the foruum!

jz - I hope you have not been opening the door The instructions that come may be off on actual cook time. It's better to get a idea on approx cook times from this forum. You will find that each cut of meat is different. The most important piece of info you should trust is "It's done when it's done". Just hang in there and wait until it hits the target temp. You will be glad you did.

the doors only been opened once in the now 8 hours that tiny 3 pound butt has been in there.the temp in the smokette keeps going up and down from 200 to 230 , up and down and up and down . also why has the meats internal temp been stuck at 158 for more than 3 hours ??

zippy -- You butt is going through the "plateau" - a point in the cooking process where the fat, colligen and connective tissue are breaking down. This is toally common,

The swings in temp in your smoker are ok too. You are doing fine. Be patient! It will all work out. When it's done - it's done!

thanks wheelz.even tho it has now been 10 hours and the internal temp is still only 162 - i'm going to let it run its course and i'll let you know how it turns out ( thank god it wasn't a bigger piece of meat )

Now settle down, it will be OK. If something was to be wrong with that little jewel, CookShack will make it right, but I doubt anything is wrong. When you opened the door, 225*F went to whatever your outside temp is in about .5 seconds. Remember that lesson for the next cook. A full load of meat will actually cook better than 1 or 2 small roasts. Did you leave it on 225*F or turn it all the way up to 250*F? My Smokette will only average around 235 when empty, and it turns out consistently wonderful Q weekly!

Welcome to the crew!

zippy -- I've had bigger pieces of meat take less time. Each one is a different animal - figuratively and literally. No two will cook exactly alike!

My 7-8 lb'ers butts in the Smokette go for an average of 18 hours. You'll get there at some point.

I'd suggest a reprint of that cookbook/recipe book.

Later,
C'Nooga

Okay zippy..! Where's the report? Sat up with ya most of the night babyy-sittin the butt. How was it? Speak to me man!!!