S L O W Smokin'

bartinarkansasMember

I mean S L O W. I put a 4.66 lb. pork butt on at 4:30 a.m., on 225, thinking it'd be done around noon. It was only 155 at noon. We went to the local BBQ joint and bought enough pulled pork to feed or guest of 9. At 9:30 p.m., it finally reached 188. Anyone ever had anything like this happen? I know 17 hours is excessively long. I have the SM045 smoker.

3/12/188:16 PM

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gqueMember

It happen to me years ago when I did my first pork shoulder and learned for reading this forum to crank up temp to 250 deg after meat hits the long stall.

3/13/181:24 AM

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qnorthNear Traverse City, MI

Sounds pretty normal to me. I recently did two pork butts... and I have my smoker on a timer. Started at 1AM at 200 and then turned it up to 225 at 9AM. It still took until 5pm to finish.

3/13/187:42 AM

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padrefan98Member

Whenever I have guests relying on my food to be done I plan for 20 hours on my PB's. Being able to FTC them for 6 hours is my back up plan should they finish early. FTC= Foil Towel Cooler.

3/13/1810:45 AM

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jay1924Member

Another thing I've found is that the duration of the "stall" or "plateau" in temp is highly dependent on the weight of the meat. A 6 lb butt can take upwards of four hours or more to come out of the stall and continue heating above 165 or so. Then maybe several more hours to pulling or slicing temp. Padrefan suggests a good insurance plan.

3/13/187:43 PM

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joemMember

If you wrap and kick up heat you power through the stall and finish faster without drying it out.

3/14/189:14 PM

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jay1924Member

Joe, I've tried that and it does help shorten the stall, but we like the nice crusty bark that I don't seem to be able to get with wrapping.

3/15/181:03 PM

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joemMember

quote:
Originally posted by Jay1924:
Joe, I've tried that and it does help shorten the stall, but we like the nice crusty bark that I don't seem to be able to get with wrapping.

I agree but desperate times call for desperate measures.

For BARK, butcher paper works better than foil.

3/15/186:42 PM

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jay1924Member

Thanks Joe, I've read about butcher paper (particularly for brisket) but haven't tried it yet. Summer smoking season is coming fast!

3/15/187:17 PM

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solemanMember

Turn up temp to 250 or 270

3/17/181:49 PM

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southdakotaMember

I smoke butts at 224....put a cold butt into a cold smoker (FE100) set for 16 hours. Pulls out at internal temp of around 210

3/19/189:20 AM

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jay1924Member

SouthDakota, average weight of your butts for this temp/time prescription? Thanks.

3/19/187:30 PM

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southdakotaMember

Average weight is 8 lbs.....I buy them by the case from Sam's Club...Some butts are larger than others...I put the largest butts on the bottom and top shelves in my FE100...smaller butts on the middle two shelves...4 butts per shelf. By doing this I found I didn't have to rotate the shelves.

3/29/188:57 AM

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