I was wondering if this is normal. The cook time for a 5.5lbs pork butt took me 15 hrs. I have a Smoke Hollow propane smoker.I smoked the butt at 245 until the internal temp was 205. I was using the Maverick 733 thermometer.
Pork Butt Cook Time
- Thread starter xtopher713
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
15 hours is pretty long. I did a 5.3 pounder and it took about 12 hours, but my MES temp was way off and I didn't have my remote therm yet.
Were you using a good therm?
Gary
Were you using a good therm?
Gary
That does seem long. Maybe your thermo probe was right in the path of the heat coming off the burner and giving you a false (high) reading.
- May 12, 2011
- 22,172
- 7,150
At 225-250°F you can figure 2 hours per Pound. However, crazy things happen with Butts, long stalls, double stalls and just plain stubborn butts. They can go crazy long like yours. Oh yeah, just when you figure it out, the darn thing will go 1 hour per pound just to mess you you! As above the Therms are the first place to look for inaccuracy causing long cook times...JJ
gditys
Fire Starter
I was using the maverick ET-733. Where in my smoker should I place the temp probe? I had it on the grate just infront of the pork butt.
- May 12, 2011
- 22,172
- 7,150
You should get those temps up. For Safety, USDA and SMF recommend a minimum of 225°F. This is critical if you inject or punch, whatever, into your meats. If you want to make Pulled Pork, smoke to an IT of 205°F. If Sliced Pork is what you like, an IT of 185-195°F will get it tender.
That is fine. We want to know temp at the meat...JJ
Last edited:
heubrewer
Meat Mopper
For me pork shoulders always take a long time to cook. My first one,just over 4.5 lbs, that I graphed out took 17 hrs and ended up taking about 3hrs/lb when smoked at 220F
mummel
Master of the Pit
Mummel if you were referring to my cook, I was smoking on a mini WSM, was trying to cook at 225 to 250 but had a little problem with vents getting clogged late in the cook, temps would sometimes fall below 200. Jimmy thanks for the temp recommendation, I do take that seriously. I was concerned about it not being hotter so I pulled it off the smoker (was almost 2am) and put it in the oven at 250 for an hour. When I checked it an hour later I was still getting a range of temps so left it in the hot oven 2 more hours to slowly rest.
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 57
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 42
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Featured A couple thick strips please!
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
