I recently purchaced a Masterbuilt Electric Smokehouse and cooked two butts about 8-9 lbs each. I put them in the smoker at 8PM, set the temp at 220 deg and fed chips to it until about midnight. When I woke up at about 6AM the internal temp of the meat was at 160 Degrees. I am familiar with the plateau, but it sat there until noon, then started creeping up. It took another 4 hours to reach 195. The pork was great, but should it take 20 hrs to get there?
post #1 of 10
6/29/07 at 3:58pm