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Pork Smoke time

post #1 of 9
Thread Starter 
I could use a little advise with this one. Got a new smoker a few months ago and I have used quiet a bit. The one thing that I am noticing is that it takes a lot longer to smoke something. For example, I recently smoked a 6 lb bone in pork butt that took almost 19 hrs to hit 195. The smoker was set at 230 for the first 17 hrs then I turned it up to 270 just to get it up to 195. During the smoke i never opened the door so i dont have a loss of temp. I use the long pellet tube smoker. I have tested and retested my MAV 732 and It's dead on. I have used several different smokers in past and it has always taken 1.5 to 2 hrs per pound.

The smoker has turned out some amazing meats over the past several weeks so I can't really complain. I was just wondering if anybody had any ideas to why. Almost forgot, I have a Smoke Vault 24. Thanks

BD
post #2 of 9

Hmmmm----Do you keep the Mav smoker probe near the meat ?

 

A 6 pounder shouldn't take that long at those temps.

 

Bear

post #3 of 9

I had a problem like this at my last comp. I was smoking (2) 5# pork butts. I put them on at 10PM the night before and was planning on pulling them around 12 noon the next day to rest for a 4PM turn in. I smoke mine at 235* and take it to an IT of 202*. At 9AM they were only at 175* I let it ride at same temp until 12 Noon and they were at 190. I bumped to 270* to finish them to my desired temp and they were finally done around 2PM.  The only thing I can think of is that there was a lot of fat inside mine that cooled the meat as it was melting creating a really long stall. I would imagine this was the same thing that happened to you.

post #4 of 9
Thread Starter 
@bear
I usually keep the temp probe on the same rack and a couple of inches from the meat.

@golfpro
Yeah maybe that was it. I usually get my meat from the local butcher. Next time I will try to trim some fat off or get it cut from the butcher a littler more lean.
post #5 of 9
Quote:
Originally Posted by GA65 View Post

@bear
I usually keep the temp probe on the same rack and a couple of inches from the meat.
 

 

Hmmm, I guess the only thing left is the piece of meat was just different.

 

As long as it tastes great & isn't dry. See what happens next time.

 

You could always start earlier, and if it gets done too early, just wrap it & put it in a cooler with towels to hold for time to eat.

 

 

Bear

post #6 of 9
Thread Starter 
I've heard that if u wrap it once it hits about 160 it will help drive it through the stall. May give it a shot next time. Thx.
post #7 of 9

I agree with Bear. Maybe a strange hunk of meat.:confused: .  You said it was Bone -in , did you try the pull at 10hrs.  or so :icon_question:. I really don't use a therm on my Butts, and estimate the time (adding 2 to 3 hrs. for good Bark production). Like you I don't open until my time estimate is done , then tug the Bone.

 

Pick  -up your meat and examine it , customers will think you are crazy , but you avoid those with a lot of hard fat). JMHOThumbs Up

 

Have fun and . . .

post #8 of 9
Quote:
Originally Posted by GA65 View Post

I've heard that if u wrap it once it hits about 160 it will help drive it through the stall. May give it a shot next time. Thx.

 

Yes, foiling usually will get things through a stall faster.

 

If you look at the 7 pounder I did at the link below, you will see that I foiled it at 165* IT, and I turned it up to 260*.

Then it went from 165* to 203* in 2 1/2 hours. (38* in 2 1/2 hours)

 

Click here:

Pulled Boston Pork Butt 

 

 

Bear


Edited by Bearcarver - 4/7/14 at 5:57am
post #9 of 9
Thread Starter 
Thanks for all the replies. I gonna smoke another butt in a few weeks and I will see what happens. Thx again guys.
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