So i am relativly new to smoking until this weekend i had only smoked ribs which i have quickly learned are far easier than other meats. I have a MES 30 that has no issues staying at temp through the duration of the cook.
So on friday i smoked a 3 lb pot roast. IT hit 145 F and then got stuck for approx 3 hrs. I ended having to put it in an aluminum pain and cover it before i could get the temp to rise. The temp of my smoker was 225 F and i have a maverick e732 so i am sure the temp was accurate. I had figured this would take 4 to 5 hrs ended up taking closer to 8 hrs.
Then on Saturday i went at it agian. This time with (2) 4.5 lb picnics to make pulled pork. This time i made the smoker temp 240 F hoping to get past the temp wall but sure enough once i got past 140 F the temp started creaping up about 2 degrees every 45 min. I figured they would take 8 or 9 hrs to get to an IT temp of 205. No such luck. Ended up being a 15 hr cook to reach that temp. Which seems far longer than it should be.
The problem isn't the food both the pot roast and the pulled pork were delicious.
So my question is why am i hitting a temp wall?
Is this common?
And is there a way to prevent this from happening?
Also are my estimates for cook times off?
Frustating to start something you hope is going to be ready for dinner and then it not getting done until 2:30 am. (although the end experience was more rewarding bc i had been waiting to eat it for so long)
Thanks in advance for any input