My first butt Qview

fl girl

Fire Starter

Original poster

May 12, 2012

63

10

Tampa Bay Area, Florida

• Jun 1, 2012

• #1

I set the masterbuilt 30 smoker at 225.  Started at 2:00AM.  After 8 hours it still said the meat was at 154 and had been for three hours.  Took a well deserved nap for three hours and when I got up it still showed 154.  I foiled it and put it in the oven till it reached 205.  Below are pictures and what happened.

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Ok...here's the deal. I did leave the meat in and took my three hour nap. When I woke up it was still at 154. It just never went any higher. So I wrapped it in foil and put it in the oven till it hit 205 then wrapped the whole thing in a towel and put it in a cooler for an hour or so. It tastes great, but I am concerned about the smoker not allowing the meat to rise above 154.

Top picture... ready to go into smoker



Above, after 11.5 hours and never reached above 154 degrees. Wrapped in foil and put in oven till 205.



End results..tastes great, but I'm still concerned about the smoker not allowing the meat to reach the desired 165 degree mark. Any suggestions?

 

bosshogg

Fire Starter

May 6, 2011

33

10

Louisville, KY

• Jun 1, 2012

• #2

Hmm.  Sounds like you had one of the "infamous stall's" there.  How much did your pork butt weigh to begin with?  What kind of temp probe were you using in the butt to monitor temps? 

 

austinl

Smoking Fanatic

May 31, 2011

339

13

Central Oklahoma

• Jun 1, 2012

• #3

As Hogg said; I'm sure you just hit a stall and if left longer it would have rose in temperature eventually.  I don't do pork much as I prefer the taste of beef but the last butt I did took a total of like 14 hours and 5 hours of that was waiting on it to inch up from around 155.

 

red dog

Smoking Fanatic

Jul 24, 2011

702

38

Central Oregon

• Jun 1, 2012

• #4

I'm sure some of the old timers will chime in here, but did you check your smoker temp to make sure it is correct?  If you relied on the built in thermo they are often off high or low. It just doesn't look right for meat that's been in that long at 225. I have hit the stall before but that just looks like your temp was low.

 

fl girl

Fire Starter

Original poster

Thread starter

May 12, 2012

63

10

Tampa Bay Area, Florida

• Jun 2, 2012

• #5

I had a regular meat thermometer in the meat when I cooked it.  It had a wire that came out and is a attached to the device you read.  I've been using it for years in my oven so I know the meat temp was correct.  As far as the temp in the over...once the meat was done I took the thermometer and put it in the smoker, turned the smoker to 225 and it was close.  Maybe 3 degrees off.  Also, I moved the thermometer in the meat just in case it was in a bad spot and didn't make a difference.  The meat stayed at 154 for at least 5 hours of the 11 hour cooking time in the smoker. Is there a thermometer that can just sit in the smoker while I smoke that will give me the inside temp?

I have the smokemaster 30 electric smoker.

At least it didn't taste bad.  Not the best I've had, but not bad.

 

red dog

Smoking Fanatic

Jul 24, 2011

702

38

Central Oregon

• Jun 2, 2012

• #6

Yes. The Maverick ET732 has duel probes. One probe goes in the meat and the other reads the smoker temp.The main unit is a transmitter and then you have a wireless remote reciever that reads out meat and smoker temps. I love mine and wouldn't be without one.

 

red dog

Smoking Fanatic

Jul 24, 2011

702

38

Central Oregon

• Jun 2, 2012

• #7

I guess 5 hours isn't an outrageous long stall if it was a very large roast. I had a five pounder stall for 3+ hours last summer.

 

duffman

Smoking Fanatic

Jul 15, 2010

528

77

Nebraska - Go Big Red!

• Jun 2, 2012

• #8

I got my Maverick ET732 has duel probes last year and I love it. You can get a good deal on it at http://www.amazenproducts.com/ that is where I got mine. Also  

 

bosshogg

Fire Starter

May 6, 2011

33

10

Louisville, KY

• Jun 2, 2012

• #9

I would say give it another shot and see what happens.  I've learned so much from trial and error! I also use a Maverick ET732 for monitoring temps in my pit & meat. 

 

fl girl

Fire Starter

Original poster

Thread starter

May 12, 2012

63

10

Tampa Bay Area, Florida

• Jun 3, 2012

• #10

I ordered the Maverick thermometer from Amazon.  I'll receive it this Wednesday...yippee!  I think I'm going to try a turkey next!  :)

 

duffman

Smoking Fanatic

Jul 15, 2010

528

77

Nebraska - Go Big Red!

• Jun 3, 2012

• #11

I did Turkey Legs over memorial day weekend and they were great. I have never tried a whole turkey though. You will have tolet us know how that goes.

Also you will love the Maverick. It made me a very happy smoker. 

 

fl girl

Fire Starter

Original poster

Thread starter

May 12, 2012

63

10

Tampa Bay Area, Florida

• Jun 12, 2012

• #12

More info.  I received the Maverick ET-85 from Amazon and smoked a turkey this past weekend.  The meat probe itself seemed to work fine; however, I was concerned about the internal temperature of the smoker.  My Maverick said it was 295 - 300 when I had my smoker set at 275.  I wasn't sure which was correct.  Tonight I am cooking a meatloaf in the oven and I have it set at 350.  Seems the maverick works...so I am assuming my smoker is dead wrong on the temperature.  Any comments?  I have the masterbuilt electric 30.

Linda