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2 shoulder picnics in masterbuilt 2 door help!

post #1 of 7
Thread Starter 
I've had my smoker for about a month now and I've successfully smoked corned beef, while chicken, and ribs. Today I went in for a pork picnic and had two 7-pounders. And they were too big to fit on the same rack so I put them on separate racks about 6-8 inches between them. I had the temperature probe in the top one figuring when that one hit 195 the bottom one would definitely be done. Well the top one stalled at 145 at 12:45pm and only rose to 160 in very small increments and was still at 165 at 7pm! It had been in the smoker since 6:30am so I figured it would take 10.5-12 hours tops assuming 90 minutes per pound. I held pretty steady between 220 and 230 for nearly the entire cook until the end when I had guests over and had to crank it to 325. After 2 hours at 325 I instant read thermometer the bottom one at 200 so I pulled it out. Tented with foil and it had great bark and pulled beautifully and if this was the only one I made I would have been happy. However the top one was still at 176. At 325 it took another 90 minutes to get to 190 and I pulled it. It was definitely not ready as it was not easy to pull and ended up dry and shredded. The skin was definitely not bark like and most of it was tough and almost like jerky. At this point it was over 14 hours in the cook, 3.5 of which were at 325 degrees. I felt as though I had had enough and was ready to cut my losses.

Can someone give me some insight on what the hell happened here? It seemed like 4 hours in the smoker and only getting to 145 was a little low but I just don't know what to do differently. I thought about crutching at 155 which might have helped but a lot of advice said not to bother if you've got the full 12 hours available to you. I was planning on the pork being done at 6:30pm (12 hour cook) and 30 minutes to rest before pulling.







post #2 of 7

I have NEVER had a Butt or Picnic over 6 lbs take less than 2 hours per Pound at anything between 225 and 250. I also give myself an additional 2 hour for a stubborn Butt or smoker malfunction when company is coming . At the Low Temp of 220-230, it is very unlikely that was going to be done figuring 90min/lb. It happens but most of those times the smoker is running hotter at least a good portion of the cook. For 90 mins per lb, consisantly, I go 250-275. At an average of 225°F, 4 hours to an IT of 140 is right on schedule. I can't say what the deal was with the second piece as during the Winter, I Roast Pork at 325 figuring 30 min/lb and get great juicy pork...JJ

post #3 of 7
You wrecked the 2nd butt by cooking it so hot. The outside was tough due to the high heat, and the inside wasn't given enough time to have all the fat and connective tissue break down.

Every piece of meat is different so sometimes two butts will finish about the same time, and other times they'll finish far apart.

I had a 10 pound butt at last years Michigan gathering take somewhere around 26 hours to finish. It just happens.
post #4 of 7
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

I have NEVER had a Butt or Picnic over 6 lbs take less than 2 hours per Pound at anything between 225 and 250. I also give myself an additional 2 hour for a stubborn Butt or smoker malfunction when company is coming . At the Low Temp of 220-230, it is very unlikely that was going to be done figuring 90min/lb. It happens but most of those times the smoker is running hotter at least a good portion of the cook. For 90 mins per lb, consisantly, I go 250-275. At an average of 225°F, 4 hours to an IT of 140 is right on schedule. I can't say what the deal was with the second piece as during the Winter, I Roast Pork at 325 figuring 30 min/lb and get great juicy pork...JJ

 

 

Quote:
Originally Posted by hillbillyrkstr View Post

You wrecked the 2nd butt by cooking it so hot. The outside was tough due to the high heat, and the inside wasn't given enough time to have all the fat and connective tissue break down.

Every piece of meat is different so sometimes two butts will finish about the same time, and other times they'll finish far apart.

I had a 10 pound butt at last years Michigan gathering take somewhere around 26 hours to finish. It just happens.

 

Thank you both for your comments. i was pretty angry last night as it had been a long day but i can see now that my temps were good, i had just shorted the amount of time actually needed. i probably need to invest in either a multi-probe thermometer or just a second one. 

 

So if you're still following this thread, do you have any thought about smoking at night from 6-9pm and then foil panning and bringing it inside to the oven for overnight? i dont feel comfortable leaving the smoker unattended in my condo complex overnight even though im pretty confident that it would be able to maintain the temps.

post #5 of 7
I've put butts in my mes 40 in the evening and smoked them all night. I make sure to wake up every few hours and check to make sure the smoker is still heating, and my pellet smoker is still smoking.

With 8-10 pound butts if you put them on at night they won't be done while your sleeping so you just have to wake up and check that nothing has happened to your smoker. I check the temps on my thermos to so I have an idea where the butt temps are at.

Invest in an igrill 2 if you have an iPhone or a maverick 732, or 735. You'll be happy with any of those. Then just wake up and check a few times over the course of the night.

I have finished in the oven over night before and that's fine to.

I pull my butts at 202 degrees and double wrap in heavy duty foil. Then wrap in a towel and in the cooler for at least an hour before pulling.
post #6 of 7
Pics look good
post #7 of 7

Mark your temp was fine, your timing was just underestimated. There is no shame in putting several hours of smoke on meat and finishing in the Oven. It is not uncommon to take a Butt to the stall, about 6 hours, then go in a roasting pan with some liquid, I use my Foiling Juice (no Butter) or Apple Juice, even just water. Cover tightly and go in a 300° Oven. Monitor your IT, when the meat gets to 190, uncover it and let it finish until Probe or fork tender. This last step will crisp the Bark and finish the cook. I lived 3 years in an Apartment Complex that allowed smokers but some cranky neighbors were not fans. While I would have liked to smoke 16 hours, I had to compromise to keep the peace. I have used this technique for Brisket and Rib Smokes as well put 4 hours of smoke on them and finish in the Oven. 300° is a good temp as it hot enough to get the job done but not so hot the Sugar in a Rub burns or you get dry meat...JJ

 

Foiling Juice

 

For each Rack of Ribs Combine:

 

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

 

Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

 

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

 

For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, skip the Butter.

 

If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.

If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

 

I was AMAZED...No additional sauce needed. ENJOY...JJ

 

Tangy Pulled Pork Finishing Sauce

 

This is more of an Eastern North Carolina style Finishing Sauce...

 

2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

1/2 tsp Grnd Allspice

 

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

 

For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

 

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