Roughest smoking experience to date!!

stylez777 · Jul 4, 2017

Well, not even sure I can call this a smoke but what a horrible time i had (having).

Going to a get together toda for the 4th and everyone asked me to bring something smoked. I decided to do a nice 9lb pork butt since i never done one befroe.

So last night I setup my smokehollow propane smoker and get it all ready to go. I setup my Amazin pellet gadget and get the pellets going for a nice steady smoke so i don;t have to change woodchips every hour. 3 hours in i run out of proane....great.....so I pull it out of the smoker and wrap it in foil with some apple juice and stick it in the oven at 225. I wake up this morning at 9 am (9 hours total time) and internel temp was 150. I kicked up the temp to 235 in the oven, as of right now it has been a total of 12.5 hours at it is still only at 185. I am using a chef alarm internal meath thermometer. I know it is accuarte to 1 degree as i tested it out using the boling water meathod. This whole experience is leading me to want to ditch my propane smoker and buy a pellet smoker instead. This long cook time is scaring me and I really hope I am not going to end up with a dried out crapy tasting pulled pork at this gathering today....

hardcookin · Jul 4, 2017

Stylez777 said:
Well, not even sure I can call this a smoke but what a horrible time i had (having).

Going to a get together toda for the 4th and everyone asked me to bring something smoked. I decided to do a nice 9lb pork butt since i never done one befroe.

So last night I setup my smokehollow propane smoker and get it all ready to go. I setup my Amazin pellet gadget and get the pellets going for a nice steady smoke so i don;t have to change woodchips every hour. 3 hours in i run out of proane....great.....so I pull it out of the smoker and wrap it in foil with some apple juice and stick it in the oven at 225. I wake up this morning at 9 am (9 hours total time) and internel temp was 150. I kicked up the temp to 235 in the oven, as of right now it has been a total of 12.5 hours at it is still only at 185. I am using a chef alarm internal meath thermometer. I know it is accuarte to 1 degree as i tested it out using the boling water meathod. This whole experience is leading me to want to ditch my propane smoker and buy a pellet smoker instead. This long cook time is scaring me and I really hope I am not going to end up with a dried out crapy tasting pulled pork at this gathering today....

Cook them hot & fast...Do it on my offset all the time.
Pull at 205 with good bone wiggle and you will be fine.

cocoafloridaboy · Jul 4, 2017

I hear ya' Style! I put my two 8.5 lb butts on WSM last night at 1800 and 225 temp, low and slow. First time I went that slow. It's been 18 hrs and still at 190 internal temp. No sweat, wanted them done around noon. Just cranked up the Digi Q to 275 to finish them off. It'll be ok. I have never done them that slow, threw me off, as well. Butt, It'll be OK. Happy Independence Day! Kevin

dirtsailor2003 · Jul 4, 2017

I'd bump your oven temp up to 325, and get done.

Along the lines of propane versus pellet you'll get better smoke from the propane and tour AmazeN smoker. Pellet smokers burn the pellets as fuel so you don't get much smoke.

I've been using my propane smoker for over 12 years now. I use it primarily for jerky and sausage now.

I use my WSM's for everything else.

I also agree with going hot and fast for pork butts. Pit temp 285-325. Cuts time down to about 1 hour per pound and you get the same product in the end.

SmokyMose · Jul 4, 2017

225 is just too low, especially for a hunk of meat that size. Ribs, maybe. My smoker likes to run at 260 to 280 and PP comes out great. Jack the heat up to 260 or 270. As long as it's foiled it shouldn't dry out. Sounds like you're past the stall....

SmokyMose · Jul 4, 2017

I must have been typing when dirtsailor posted. If he says to take it to 325, go with it....

b-one · Jul 4, 2017

If you have propane do you not have a spare tank? I only use my gasser to crisp stuff once in awhile mainly to start charcoal and clean grates but I still keep two tanks. Now if you just want another smoker,or a second go for it! For added fun my first butt was on my gas grill,I thought it would be easier for me as I'm busy at work it took forever it was supposed to be lunch we ate closer to 8-9 and my parents almost left without dinner.

stylez777 · Jul 4, 2017

Thanks for all the replies! I have cranked the heat up in the oven to 325 about 15 min ago. Right now it is at 191 internal temp.

I normally do have a backup tank, for some reason I forgot that I didn't get the backup tank refilled :-(

The party is in about an hour so hope it hits the temp i need by then. can keep it wrapped, bring it to the party and pull it there. Will let you all know how it came out.

I do like my propane smoker, it is just very fidgity. The Amazin Smoker pellet basket has been great when it doesn't go out, which it does every now and then. The 2 corned beef briskets I've done have come out amazing in it but I probably just was not prepared to do this butt. Maybe jumping the gun to get a pellet smoker is harsh, but so many people rave how easy they are. Just not sure if it would be better same or worse than what I have.

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Roughest smoking experience to date!!

stylez777

Fire Starter

hardcookin

Master of the Pit

cocoafloridaboy

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dirtsailor2003

Epic Pitmaster

SmokyMose

Smoking Guru

SmokyMose

Smoking Guru

b-one

Legendary Pitmaster

stylez777

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