I know--it's done when it's done, BUT.....

Mornin',

Can't pretend to know all those answers,but here are a few guesses until the experts chime in.

Sometimes ,previously frozen butts take longer to become tender.

A full cooker seems to hold temp with more regularity and meat cooks faster.

Some folks like to open the door to mop,peek,etc.

Some may being using an extension cord that doesn't allow full power to the cooker.

Some may be cooking injected meats and others aren't.

Some butts may have come off old, small,tough boars and others from young 275 lb market hogs.


The dial setting may be a little low[ set at 225�] and folks are cooking between 200�-230� with the swings.

Cooking at max dial could be more likely to get you from 240�-265�.This not only cooks faster,but shoves the butt through the plateau more quickly.


Some thermometers may not be calibrated correctly,the tip of the probe may be in a fat pocket or against a bone.

Some may cook smaller,or boneless,which may take longer for total weight than expected.

Some have different standards as to when doneness suits them.

Could be the phase of the moon,stubborn,or magic.

Which all brings us back to Smokin's"its done when its done".

(I AM A NEW GUY)I have only made 2 butts, i cooked them both at 225.. if i cook at the max how would my results change? More bark? Faster cook time? 2 hours a pound at 225 has been the rule for my first 2..

I'm new to this type of smoke cooking also , Last week I put in a 9lb. picnic shoulder roast. I have a model 55 , only put this roast in middle shelve. set @ 225. Put in a temp. probe , never opened the door until 16 hrs. later. Went to pick up the roast off the rack and it fell apart. It was the best piece of pork that I ever had. In fact , my friends at work want to order a CS. They were impressed. hope this helps

Good Q to ya

Howdy,

If you are happy with the product,don't worry.

Keep good notes on every cook and tinker a little each time from there.

225� is not a bad thing.

Long plateaus,to break down collagen,are not bad things.

Lower temps may boil off less moisture and that is not a bad thing.

I, personally, can't advocate trying to find faster ways to get where you are satisfied.

You may find that you can achieve the ease of pulling with less" fall off the bone".

A sort of jello feel may work just as well.

Check the butt a little earlier to see how it feels.

If the bone is almost loose,a couple hours in foil/cooler may be all you need.

The archives and Smokin's Pork 101 give great info.

Enjoy and don't get too technical.

Interesting discussion.

It's Done when It's Done

This is all about Zen BBQ and the fact that you can't cook like you would for a cake. Tom did a great job discussing many of the variances.

One for example I never see others talk about. Try ribs some time and weigh your individual slabs. A quarter pound difference can make a huge difference. So when someone says...my ribs didn't work at a set time, look at the variations.

Did a 6 pound picnic yesterday. Set on 225* for 1.5 hours per pound to 181*. Turned up to 250* and reached 197* in 2 hours. 11 hours total for a 6 pounder. I think it would have reached 190* in 12 hours if left on 225*. Very, very good anyway. I nearly foundered on sammiches today.