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13 Hours Later.....IS THIS NORMAL?

post #1 of 12
Thread Starter 

I've had an 8lb butt in the MES 30 smoker since 7 AM, 13 3/4 hours later, internal temperature just hit 172.  I've been very patient, and began mopping it the past two hours.

I started out at 230 degrees until about an hour ago, when I turned things up to 250....then 260. 

I'm worried that I'm going to end up with jerky.

Anyone want to talk me off the ledge?

Thanks!

CB

post #2 of 12
Your good. 230 is a low temp and could get a long stall.

1.5- 2 hours per lb.

Wrap in foil to get it done if you want.
post #3 of 12

I have several smokers, one of them an MES 40". I have never trusted the probes on it. I use an aftermarket thermometer and often see a different reading. So i would guess you were actually reading higher than actual temp. Step off the ledge and just keep on cooking at that 260. Im sure it will turn out great, even if it will be tomorrows dinner, haha! good luck! Jeff

post #4 of 12
The first butt I cooked was supposed to be lunch, we ate dinner around 9! Wrap it up,turn it up,or ride it out! Definitely make sure you have a good therm!
post #5 of 12

I did a 10 lb butt last weekend for 17 hrs.  It was the best one I've ever done, but I think it's because of Jeff's rub.  It was also the first time I didn't wrap, I will not wrap again.  But if you have a hungry crowd staring at you, do whatever it takes to get that butt to temp.  Happy smoking.

 

Mike

post #6 of 12
I cook mine 20 hours... at 210... I just plan for it.... if it's done sooner.... OK !!!! Cool.....
post #7 of 12
Thread Starter 

It turned out FANTASTIC.....18 hours after I put it in.

I'm LEARNING!!!  :drool

post #8 of 12
Quote:
Originally Posted by chuckybrown View Post

It turned out FANTASTIC.....18 hours after I put it in.


I'm LEARNING!!!  drool.gif


Glad it turned out good for you....
post #9 of 12
worthless.gif
We need Q-view!
post #10 of 12
Glad it worked out! Those long stalls can get your blood pressure up for sure. Makes the eventual meal all the better!
post #11 of 12

Glad it turned out good for you, a good thermometer is your best friend, remember time is just a guideline, every piece of meat will cook differently, if you need to speed it up a bit wrap it like was stated earlier, hope this helps a bit, Bonz

post #12 of 12

different meats smoke different, glad it turned out.

dannylang

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