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Why is it taking 2+ hours per pound to smoke meat?

post #1 of 18
Thread Starter 

It doesnt seem to matter what size or type. Its getting irritating that it takes 10 hours to smoke 5 pounds of meat. and that doesnt include resting period. I always see things that say "about 45 minutes per pound"
 

"Masterbuilt Electric Smokehouse"
With water, set at 240 degrees.

I've had a 5 pound pork butt in there for 9 hours and its at 180. (i like to get them to 190-200 before I pull them for the rest period)
I usually let the meat come somewhat up to temp before hitting the smoker.
What gives?

post #2 of 18
Meat has its own mind... I had two 3# pieces of beef today that took 9 hours to finish. It's done when it's done... no sense fighting with it.

Just more time to enjoy the atmosphere and a few drinks.
post #3 of 18
Thread Starter 

yeah...that doesnt work with a hungry wife and kids. lol.
makes planning for dinner (or anything timed) hard to do!
 

post #4 of 18
Should make the planning easy to do. 2 hours per pound X 5 lb = 10 hours plus an hour for resting.

As was said before meat has a mind of its own. Want quicker? Bump up the heat and cook at 275F. Have you checked the accuracy of your smoker temperature? Masterbuilt smokers are notorious for being way off. Maybe you aren't at 240 and maybe you are at 210.

Smoking food should be a good fun thing. Plan your smokes and there will be less disappointment with hungry wife and kids.
post #5 of 18
Quote:
Originally Posted by rtpassini View Post

yeah...that doesnt work with a hungry wife and kids. lol.

makes planning for dinner (or anything timed) hard to do!

 

Agree 100%! I've screwed up quite a few parties where we ordered pizza until the meat got done.

I'm on a 1st name basis with my local delivery guy... sometimes he stops out at the fire after he gets done his shift. Once I called his boss and told him the delivery guy's car was broke down in my driveway and he couldn't make it back for the rest of his shift so he could stay for the party... Then they tried to give me a gift certificate for "my troubles"... hahahaha

When you live a mile from a paved road, those types of excuses work perfectly!
post #6 of 18

 Not sure which Masterbuilt you have, but mine is usually about 20° or so less than what it says it is. They are notorious for that. I don't know how you are determining your cooking temp, but If you are using the factory display, it is most likely not correct. Check it with a known accurate digital.

 That is the only bug mine has. I still love it, but I know it's not as hot as it tells me it is.

 

Chuck

post #7 of 18
Quote:
Originally Posted by rtpassini View Post

It doesnt seem to matter what size or type. Its getting irritating that it takes 10 hours to smoke 5 pounds of meat. and that doesnt include resting period. I always see things that say "about 45 minutes per pound"

 
"Masterbuilt Electric Smokehouse"

With water, set at 240 degrees.


I've had a 5 pound pork butt in there for 9 hours and its at 180. (i like to get them to 190-200 before I pull them for the rest period)

I usually let the meat come somewhat up to temp before hitting the smoker.

What gives?

Get rid of the water..... You are steaming the meat....
post #8 of 18
Quote:
Originally Posted by DaveOmak View Post


Get rid of the water.....

 

 

Quote:
Originally Posted by PadronMan View Post

 Bump up the heat and cook at 275F.

 

These two things are what you need to do IMHO.

post #9 of 18
I had an 8.76 lb butt take 24 hrs yesterday with no foil. Plan ahead. I put it on at 5:30 P.M. Saturday, planned on it being done sometime Sunday. Lol
post #10 of 18

I figure it will be done the same time tomorrow. I have never had a upset guest that way. It won't be done till it is done so give yourself plenty of time. No two butts will cook the same. Not even in the same smoker on the same day.

Happy smoken.

David

post #11 of 18

Hello.  What can I add?? You have received great advice.  The therm is most likely off.  Ditch the water pan and turn up the temp.  I don't have your smoker but I run my smoker in the 325-350 range many times.  I like to cook the food and eat it on the same day.  Keep Smokin!

Danny

post #12 of 18
Thread Starter 

thanks for the info everyone. i tested out the temp, and it is correct. so I will see how it does without the water.

unfortunately, my smoker only gets up to 275. so i'll just set it for there and see.

Even though I have had this smoker about 2 years now, im seeing a few downsides to it, and may have to upgrade next year.
Size is just a little small (would like a little wider and taller)
Doesnt make smoke unless its around 200 degrees. So doing jerky and sticks is a bit of a trick.
Only goes to 275. would like up to 350 for birds

post #13 of 18
Quote:
Originally Posted by rtpassini View Post

thanks for the info everyone. i tested out the temp, and it is correct. so I will see how it does without the water.


unfortunately, my smoker only gets up to 275. so i'll just set it for there and see.


Even though I have had this smoker about 2 years now, im seeing a few downsides to it, and may have to upgrade next year.

Size is just a little small (would like a little wider and taller)

Doesnt make smoke unless its around 200 degrees. So doing jerky and sticks is a bit of a trick.

Only goes to 275. would like up to 350 for birds


Smoke your food, then put it in the oven.....

And you need the AMNPS smoke generator...
post #14 of 18

   7lb. Brisket ,about 12hrs.

 

Practice my 'Matra" . . .

 

Have fun and . . .

post #15 of 18

Hello.  What oldschool means is patience Grasshopper!  :icon_biggrin:  You gotta wait that sucker out!  Once you know your smoker better you will be better able to judge just how long a certain brisket of a certain weight will take you BUT it is NEVER a science.  The odd one will be ready early and the other late.  Keep Smokin!

Danny

post #16 of 18

Collect a drawer full of therms.

 

Know the actual temp in your pit.

 

Buy lots of beer.

 

Relax and be patient.  :biggrin:

 

Good luck and good smoking.

post #17 of 18

Thanks , Danny . My Texican gets in the way some times...

post #18 of 18


I would suggest that you lower the amount of water to maybe 1" towards the end of the smoke, It is my personal experience that too much water causes the temp to remain lower, I would also raise the temp to 275 degrees when you are into the last hour. I had a SS propane smoker for a long time and this seemed to help get the meat were I wanted it to go!!

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