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.