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First smoke and kinda in a panic

post #1 of 12
Thread Starter 
1404481266193.jpg 4163k .jpg file Is it common for temp to rise so fast? Already up to 115 in just 3 hrs. I put probe in what I felt was center of butt...should I move prob or is it gonna level off at stall?
post #2 of 12
I think mine was at 130-135 at the 4 hour mark. Temp on smoker was about 230-240 whole time.

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post #3 of 12

115* in 3 hours is not fast at all---It should get to 140* by the end of 4 hours.

 

What smoker temp are you using??

 

 

Bear

post #4 of 12
I feel like normally I wrap it at that mark and its about the same.

How big is your pork? What temp are you cooking at?

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post #5 of 12
Thread Starter 
Keeping right about 250
post #6 of 12
Thats not fast at all. You're doing fine. She'll slow down a bit and when you hit the stall you'll be wondering why she's not cooking faster. It'll all even out. Hang in there and don't panic. Happy 4th.
post #7 of 12

Patience will win the race and you'll be rewarded with a great tasting pig piece.

 

Relax, smell the wife's flowers, check for a ball game on TV, fix some happy 4th coffee, sit on the porch and appreciate where you live.

post #8 of 12
Thread Starter 
As usual, the info is always correct on here...she's settled nicely...thanks everyone. Some day I hope I'll be giving answers on here!
post #9 of 12
Thread Starter 
Ok...One more book I'm using says to cook to 195 internal temp. Sounds high too me...
Thoughts? I thought 160 was was done
post #10 of 12
Quote:
Originally Posted by brian44 View Post

Ok...One more book I'm using says to cook to 195 internal temp. Sounds high too me...
Thoughts? I thought 160 was was done

 

195* is actually little low for Pulled Pork. You have to break it down & tenderize it.

 

Below is my Step by Step---On that one I killed the heat at 203*, and it coasted to 208* IT:

 

Link:

 
 
 
Bear
 
post #11 of 12

195 is perfect.  I am doing a butt right now and I at 185*  I wrapped it up in foil at 165. another hour or so and ill pull it off a let rest in a cooler for a couple of hours.

post #12 of 12

Every piece of pork is as different as every person's perfect smoke. There is no one perfect way, when you find your "sweet spot" you'll learn to bend it and use it with most of what you cook.

 

Which piece of meat is right? Which type smoke? Brine? Rub? Season? Inject? Everyone here will enjoy helping you and everyone usually has a different idea. See two smokers built at the same plant most likely don't have the same cooking aspect. They have different hot spots, you use different coal, you place the meat on different racks. All these things affect what you'll see when cooking.

 

Luckily the good thing is you have to smoke meat to figure it all out, and that's not a bad thing.

 

Me, I am old school, here learning new school and enjoying it! I don't care much for foil, its a way to speed things up. Heck until here lately I never used a digital thermometer. Again another thing I had to embrace, it guarantees a delicious meal even if you make a mistake. I wish they would have had one 40+ years ago when I was learning on my own. LOL

 

My pit actually is much like Bear's, I cook mine at 220 and for some reason pulling at 203 is like a magic number. It just works for me.

 

A suggestion, don't pick a random number. Get a toothpick or Ice pick if you can find one, and gently probe one spot when the probe slides in like its passing thru hot butter, it ready. You don't need a thermometer. Then allow it 30 mins to and hour to rest, it will make all the difference. Think upon it, you've smoked for hours and hours and hours and then you can't wait an hour to make it perfect?

 

Bonne Chance, and have a great 4th. 42.gif

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