It's taking too long!?!?!?!?

I did a 6.5 lber last weekend and it took 16 hours to hit 190 for pulled pork.

david

What temp were you cooking at?

I'm in the same boat - seasoned my new Smokette yesterday - trying the firt smoke today. Put in a 8 lb pork shoulder at 6AM this morning, figured it would take 12hrs at 225. Well it's been 12 hrs. and it's only up to 154. Even worse, the wife is getting hungry!

Guess I should have paid more attention to the times on the forum, which were in the 18-20 hour range.

Sounds all too familiar. I put mine in at 4am. I thought for sure it would be done for a late lunch. Now it's turning into a late dinner. The wifey is thrilled. I wrapped it in foil and cranked it to 250. Hopefully, it will be done soon. It's at 180 so I'll probably just take it out when her hunger pains demand.

Thank you Cookshack! I gave up at 185 degrees and took it out, let the meat sit out for 30m, and pulled the pork.

I moved to Boston a few years ago from Kansas City. In other words, I have been stuck in a town without decent BBQ after being used to some of the best BBQ in the country. My favorite sandwich in KC is the pork Z-Man at Oklahoma Joe's...pork, provolone, fried onion ring, and their Night of the Living BBQ sauce. I replicated the sandwich and it was awesome. I am no longer in the BBQ wilderness. Thank you Cookshack!

Guys, you'll soon learn that no two pieces of meat are the same. One may cook at an hour per pound while one of identical weight and size 2 1/2 per... Read the Archeives, SmokinOkies BBQ Guide, etc.

I've got to the point where I start all my butts the nigt before, like 9-10:00 pm and set the cooker on 200 deg. When I check it in the morning it's usually hanging in the plateau. I crank it up to 225 and watch my remore therm until it gets to the desired temp.

Read and ask questions and read some more! You'll soon get the hang of it!

Congrats on your purchase and welcome to thhe forum!

bbq_newbie,I did 2 butts a couple weekends ago,a 8 lb'er & a 9 lb'er.I used the recipe of smokin okies.(Thanks Smokin,very good recipes)pork butt 101.I used the CS rib rub & then followed smokins recipes & followed his instructions.put both butts on @ 10.30 pm @ CS temp of 200.went to bed,woke up the next morn @ 6.00am,butts internal temp was 168.kicked the temp up to 225 for 2 more hrs.& then bumped up again to 250.took 8 lb'er off @ 1.00 pm.internal temp of 200.wrapped in foil & let sit for 30 minutes.it fell apart,perfect.let the 9 lb'er go to 2.30 again same results.when the butts get around 168-170deg.they go through a plateau.it takes time to get through this,you have to wait it out or bump the temp up.I wait it out if I've got the time.after the internal temp starts to climb again it don't take them long after that to get to 200 so watch the internal temp close.just remember low & slow,so give yourself some extra time.I used to think something was wrong with my thermommeter until I got used to doing these through the years.hope this helps.

Richard

Hi folk's

I ALWAY'S allow extra time, you can alway's double foil, towel and stick in a cooler. I can put a 7-8lb butt in at 8p.m. and it won't get done 'till 1p.m. the next day. For the 4th I did a 6 1/2 and an 8lb together and they were done in 12 hrs. Go figure, "It's done when it's done"..

Mark

I put most of my big meats in the smoker right before I go to bed. For a time buffer I can adjust the temp the following day and I can store the wrapped meat in a cooler for four hours. It's always waiting for me, not the other way around.

newbie, the curvature of the earth is screwing us up here in the north...lol...it just takes longer up here for some reason!! I have 9lb'der in tonight I'm going to take it out at 18 hours for an inspection, I usually go 23 hours to 195, everyone says it should not take so long, so I'm going for a meat inspection!!

You should be using a temp probe and not opening the door until the probe says it is done.