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Pork shoulder time and temp

FM Former Member
I did a 5lb pork shoulder at 225 it took 15 hours till internal temp was 195. My old smoker would have taken around 5 hours do I need to boost temp or look for a problem somewhere? It turned out great but I usually do 8-9 pound and figure at the rate it would take 24 hours and that don't seem right. Thanks for any help!
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B bigwheelMember
Try gettting your temps up to about 60 degrees hotter than the expected terminal temps of the finished meat. Most butts get done in the general vicinity of 200..so using that theory I cook butts/picnics at 260 or higher. Actually dont bother me too much to crank it up near 300. I dont like to "warm stuff to death" to coin a phrase form Big Jim Whitten down in Florididdy. Low temps coupled with good airflow turns itself into a dehydrator. Now can be done on a real tight air controlled pit..if a person has the time to mess with it.
T tomMember
BigJim Whitten Lazy Q was an early member of Fl BBQ Assoc and comp cook.He had a restaurant tied in with a convenient store out in a little whistle stop called Micanopy at an exit to Gainesville/U of Florida.

It burned back in 2005 but he has rebuilt.

Seems like he had a big gas assist stickburner in the store and always preached the Finish temp plus 60º equal best cooking temp.



Many of you here know who Big Jim Whitten of Micanopy Florida is. After having his pit stolen several weeks back, his house and everything in it burned to the ground this week!

For those that know him, he is a stand-up guy that would do anything to help out a 'fellow of the smoke'. Several groups have started a fund to help Jim get back on his feet. If you care to donate a few bucks to the cause, you can do so here:

Florida Citizens Bank
106 C East Hwy 441
Micanopy, Fl 32667
(352) 333-6558 Ask for Cathy

Jimbo would certainly appreciate your prayers and efforts in rebuilding his life!

Dave

FBA did send him $500 to get the ball rolling.
J joemMember
quote:
Originally posted by Tom:
BigJim Whitten Lazy Q was an early member of Fl BBQ Assoc and comp cook.He had a restaurant tied in with a convenient store out in a little whistle stop called Micanopy at an exit to Gainesville/U of Florida.

It burned back in 2005 but he has rebuilt.

Seems like he had a big gas assist stickburner in the store and always preached the Finish temp plus 60º equal best cooking temp.



Many of you here know who Big Jim Whitten of Micanopy Florida is. After having his pit stolen several weeks back, his house and everything in it burned to the ground this week!

For those that know him, he is a stand-up guy that would do anything to help out a 'fellow of the smoke'. Several groups have started a fund to help Jim get back on his feet. If you care to donate a few bucks to the cause, you can do so here:

Florida Citizens Bank
106 C East Hwy 441
Micanopy, Fl 32667
(352) 333-6558 Ask for Cathy

Jimbo would certainly appreciate your prayers and efforts in rebuilding his life!

Dave

FBA did send him $500 to get the ball rolling.


Tom,
Tragic! I think this is too important to get lost in a thread about pork temps/times. Perhaps Smokin will sort this out but you may want to start a new thread.
Joe M
FM Former Member
quote:
Originally posted by The Goat:
I'm using a brand new SM025


15 hours is too long at 225.

Have you VERIFIED the internal temp. Don't go by readings. Get an external temp probe type thermometer and set the temp at 225. Wait for temps to stabilize and see what it reads.

For future reference, IF it's taking too long at the end of the cook, you can easily bump the temp up to help speed it up.
FM Former Member
quote:
Originally posted by Tom:
BigJim Whitten Lazy Q was an early member of Fl BBQ Assoc and comp cook.He had a restaurant tied in with a convenient store out in a little whistle stop called Micanopy at an exit to Gainesville/U of Florida.

It burned back in 2005 but he has rebuilt.

Seems like he had a big gas assist stickburner in the store and always preached the Finish temp plus 60º equal best cooking temp.



Many of you here know who Big Jim Whitten of Micanopy Florida is. After having his pit stolen several weeks back, his house and everything in it burned to the ground this week!

For those that know him, he is a stand-up guy that would do anything to help out a 'fellow of the smoke'. Several groups have started a fund to help Jim get back on his feet. If you care to donate a few bucks to the cause, you can do so here:

Florida Citizens Bank
106 C East Hwy 441
Micanopy, Fl 32667
(352) 333-6558 Ask for Cathy

Jimbo would certainly appreciate your prayers and efforts in rebuilding his life!

Dave

FBA did send him $500 to get the ball rolling.



I just did a little search and found this same post about the house fire on another bbq site. It was dated in 2005. In any case, the bank account may no longer be viable. Just a little bewildered. I tried to post the link but kept coming up with an error code.
FM Former Member
quote:
Originally posted by The Goat:
I checked internal temp with my maverick probe it was all good.


of the smoker or the PB? Verify the smoker temp, sounds a little long but if the temp of the smoker is fine, then yes you can wrap at 170 and put back in, but put the probe inside the meat (after you foil) so you can monitor.

EVERY time you open the door you'll loose a lot of heat and thus extend the cooking time.
B bigwheelMember
On big butts I like to split them half in two. cook the bone side nekked and the meat side wrapped at 170 and both taken to completion..then when it comes time to push and pull mix 50/50. It gives a nice mix of crunchy Mr. Brown and soggy Mrs. White. Big Jim say yeppers the fire and pit theft happened 9 years ago. Actually..it was an old boy named Smokey Hale who I first recall recommending the 60 degree temp difference. Big Jim cooks real hot.
FM Former Member
I have this same exact problem with my SM025. Pork butts/shoulders take at least twice as long as they should, even at 260, and when wrapped at 170. Brisket, ribs, chicken all work out fine. But the 4 different times I have tried shoulder in the last year, it has taken more than twice as long as it should. I've been cooking for 15 years on other equipment, so it has me scratching my head.

One of the problems is that it takes forever to get to 170. This also considers virtually no opening of the door. So if it is a 5lb shoulder, the first time I open the pit is 6 hours in. I have an external temperate gauge (maverick), so I know the pit temp is accurate. It's just something with these SM025's and pork shoulder. Can't figure it out.

I'd love to hear from other folks about their experience cooking pork shoulder on the SM025.
B bigwheelMember
quote:
Originally posted by chisox:
I have this same exact problem with my SM025. Pork butts/shoulders take at least twice as long as they should, even at 260, and when wrapped at 170. Brisket, ribs, chicken all work out fine. But the 4 different times I have tried shoulder in the last year, it has taken more than twice as long as it should. I've been cooking for 15 years on other equipment, so it has me scratching my head.

One of the problems is that it takes forever to get to 170. This also considers virtually no opening of the door. So if it is a 5lb shoulder, the first time I open the pit is 6 hours in. I have an external temperate gauge (maverick), so I know the pit temp is accurate. It's just something with these SM025's and pork shoulder. Can't figure it out.

I'd love to hear from other folks about their experience cooking pork shoulder on the SM025.


Thinking the door opening and the big blob of cold meat hitting is cooling you down a bunch and taking a while to get back with the program. Thinking it might work to jack it up to around 350 on the front end and gradually dial it back down when temps get stabilized. I try to never drop below 260-275 on butts.

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