Pork Butt is at 155 degrees @ 5 hours into smoke

gigantor · Feb 3, 2013

Started at 6am today in my Masterbuilt gas smoker using hickory chunks & chips. I am at 155 ready to wrap at 160.

My SB party starts in 4 hours. I'm concerned I will get to 190 too quickly. Should I wrap & let sit w/ gas off or should & pull out & put in oven at low temp. This is my 2nd butt, first time in this smoker. Or should I just let it get to 190, remove & rest for 2-3 hours?

Or maybe I'm wrong. Will it take several hours to get to 190?

barnesski1 · Feb 3, 2013

Let it keep going, it will stall. It would be better resting than not done! Good Luck!!

arkansan89 · Feb 3, 2013

Ive got a MB charcoal and My butt stalled at 160 for a bit over an hour this morning (around 5 hours in) then it crept up slowly to the 180's ... Seems like there are quite a few variables when it comes to these butts.. but ive seen in several places that it is better to have it done early then late... you can always cover it and put it into a cooler if it gets done too early

pgsmoker64 · Feb 3, 2013

gigantor said:
Started at 6am today in my Masterbuilt gas smoker using hickory chunks & chips. I am at 155 ready to wrap at 160.

My SB party starts in 4 hours. I'm concerned I will get to 190 too quickly. Should I wrap & let sit w/ gas off or should & pull out & put in oven at low temp. This is my 2nd butt, first time in this smoker. Or should I just let it get to 190, remove & rest for 2-3 hours?

Or maybe I'm wrong. Will it take several hours to get to 190?

Like they said above, you will see a stall, could be as many as 2-3 hours. I would be more worried that it won't hit 190 in 4 hours!

How big is that pork butt? You should figure about 2 hours per pound at 225.

Good luck,

Bill

gigantor · Feb 3, 2013

Thanks for the replies. I do plan on pulled pork. I have the smoker temp at roughly 250 the entire morning, spritzing every hour & half.

I have two 6.5 lb. butts in there. I started fat side up then flipped em' after 4 hours. Any problem w/ that?

Also, if I put in a cooler after reaching 195, I assume I should leave in the foil?

pgsmoker64 · Feb 3, 2013

gigantor said:
Thanks for the replies. I do plan on pulled pork. I have the smoker temp at roughly 250 the entire morning, spritzing every hour & half.

I have two 6.5 lb. butts in there. I started fat side up then flipped em' after 4 hours. Any problem w/ that?

Also, if I put in a cooler after reaching 195, I assume I should leave in the foil?

No problem flipping - I usually don't but that's me! Yes, leave them in the foil - you really don't need to put them in a cooler. I rest mine double-triple wrapped on the counter before I pull. The whole idea of resting is to let the juices redistribute throughout the meat, that can happen on the counter just as good as in the cooler. The whole idea of the cooler would be to keep it hot as long as possible while you wait for guests to arrive - you know, if the butts get done early.

Good luck,

Bill

barnesski1 · Feb 3, 2013

Leave in foil and I wrap mine in towels in the cooler for a little more insulation. Don't forget a good finishing sauce!

gigantor · Feb 3, 2013

I notice the bark on my butts is okay....not like the ones I see on the Pitmaster TV shows---> dark, rich & fully smoked.

I guess that propane gas doesn't produce the same effect as charcoal. I have a charcoal smoker but it ya gotta watch it constantly for temp.

I smoked beef ribs last week on my coal smoker.....I had to pull out coals cuz it jumped to 350 real fast using a 30-40 coals.

Even w/ my gas smoker, I still am checking on the temp regularly, adding wood, water & spritzing. It is alotta fun though.

gigantor · Feb 3, 2013

You all were right on spot. Just checked it and the butts temp are still below 160 degrees. I've hit a stall on both butts.

s2k9k · Feb 3, 2013

gigantor said:
I notice the bark on my butts is okay....not like the ones I see on the Pitmaster TV shows---> dark, rich & fully smoked.

I guess that propane gas doesn't produce the same effect as charcoal. I have a charcoal smoker but it ya gotta watch it constantly for temp.

I smoked beef ribs last week on my coal smoker.....I had to pull out coals cuz it jumped to 350 real fast using a 30-40 coals.

Even w/ my gas smoker, I still am checking on the temp regularly, adding wood, water & spritzing. It is alotta fun though.

If you are foiling you won't get a nice dark crispy bark.

Or

If you mean where they are right now, 160*, you still have hours to go to develop a good bark but if you foil them the bark won't be as pronounced.

teebob2000 · Feb 7, 2013

gigantor said:
I notice the bark on my butts is okay....not like the ones I see on the Pitmaster TV shows---> dark, rich & fully smoked.

I guess that propane gas doesn't produce the same effect as charcoal. I have a charcoal smoker but it ya gotta watch it constantly for temp.

I smoked beef ribs last week on my coal smoker.....I had to pull out coals cuz it jumped to 350 real fast using a 30-40 coals.

Even w/ my gas smoker, I still am checking on the temp regularly, adding wood, water & spritzing. It is alotta fun though.

That bit about the beef ribs really caught my attention. How exactly do you have your rig set up that it's getting up the 350?? That's WAY high from the peak you should be reaching for smoking. Do you use a chimney starter? If so how many coals do you use in it? If not how do you start your smoke off?

Tom

gigantor · Feb 8, 2013

I had my beef ribs on my UDS. (Ugly Drum Smoker)

Anyhow, I had 2 racks cut in half on the two grates. I started the coals on a chimney

and the temp went up fast to 350 so I pulled coals out. Still goin' thru a learning curve w/

the drum smoker. I smoked some more beef ribs--this time 3 racks (used a rib rack on top)

so it was damn full. Guess what....temp couldn't get above 200 despite adding more charcoal. I have smoked beef & pork ribs on my Masterbuilt propane smoker--temp easy to control, just add wook & H20. The UDS is poorly vented IMHO. I put a grate on the bottom to get the coals "off the floor"...but I think I had too many ribs on the UDS.

I ordered some vent dampers from Brinkmann to vent top & bottom of the drum smoker.

I want to use the UDS on occasion but I use the gasser most of the time.

JckDanls 07 · Feb 8, 2013

you have no vents at all on the UDS ? that would account for low temps... I would say that the amount of meat had nothing to do with it....

gigantor · Feb 9, 2013

Pardon the ignorance...I'm a newbie. I have the vertical charcoal smoker they sell at Lowe's--Master Forge brand.

I just read what a UDS is...mine is not a UDS. My smoker is like a WSM--but the only vent is at the bottom.

I am planning a mod like this to improve ventilation. http://home.comcast.net/~day_trippr/smoker_mods.htm#thermometer

fpnmf · Feb 10, 2013

1000x500px-LL-356f16fd_ThreadisUseless.jpg

fpnmf
Jan 26, 2013

Pork Butt is at 155 degrees @ 5 hours into smoke

Newbie

Smoke Blower

Newbie

Master of the Pit

Newbie

Master of the Pit

Smoke Blower

Newbie

Newbie

AMNPS Test Group

Meat Mopper

Newbie

Legendary Pitmaster

Newbie

Gone but not forgotten. RIP

Similar threads

Hot Threads