Originally Posted by Matt R
thanks for the tips guys. Im glad I asked! So...1 1/2 hours per pound is a good gauge of roughly the time it should take to get to 195-200 IT
Really good advise
No, its all depends upon your techique. If I smoke on my MES 30 a butt, I smoke at 220 and actually plan about 2 or 2.5/lb., 1 1/2 is more for using the Texas Crutch method. And I am not so sure it would hold there. But I put the butt in the smoker, I will open the smoker once later to insert the temperature probe (Usually about 2 hours later), Then I may open it once more before its done just to take a picture.
I set my alarm to 203. Then I do the toothpick test. Then I pull it, set it in a pan on the kitchen counter and cover with a towel till its cool enough to pull, then I just embarass myself while I pull that baby.
You never know exatrctly what a butt will do, I have had a 10 lber cook for 22 hours (thats my norm), but a few weeks back I had a 10 lber cooked done in 13 hours. Pigs are unreliable!
Make sure and leave your smoker's door shut. Everytime you open it costs you 10+ mins in heat recovery time, if you only open that door once every hour, on a 12 hour smoke you have added an additional 2 hours of cooking time. It adds up in not only added time, lost moisture, additional electricity ....but also lost smoke.