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Is it me?

post #1 of 15
Thread Starter 
Well I have ben smoking for about 7 months now. I have smoked all sorts of things from Pork shoulders/loins tenderloins, ribs fish chicken turkey and a whole assortment of fatties.

Now my first attempt at a pork shoulder took around 12 hours for a 9 pounder. Now I have smoked around 6 (9 pounders)since my first and it seems that now I average around 18-19 hours per shoulder. What is going on? I understand that all shoulders are different some take longer than others. But for me on my Brinkman electric NOW average time is 18-19 hours. I have checked the temp and my smoker putts along at around 230 degrees. So is this normal to take THIS long for a shoulder?
post #2 of 15
That does seem a wee bit long for a 9 lb-er. Not sure what to tell you.....maybe double check your temps again with different thermometers???

Just for reference, I did a 8.5 lb. butt last weekend in about 13 1/2 hrs.

hope this helps....
post #3 of 15
If you are using a calibrated thermometer and you actually at 230 degrees then don't worry about it. The first time you gave was a little quick and the others seems a little long but as you said all pieces of meat are different. Some stall, some don't. If you are using an accurate thermometer and the temp of the smoker at the level of the meat is actually 230 degrees then all is good. Other things can affect the time such as how many times you open the smoker, how windy it is, outside temperature, etc.
post #4 of 15
I ditto Eric,
mine do run longer than the 1.5 per pound guide line "butt" not that much longer.....your temps have to be off...or you're on "punked" lol!
post #5 of 15
Thread Starter 
Yea I need to get another thermometer. I live in Florida so it is pretty warm here...and my backyard is pretty protected so there is not much wind.

I guess that other than the fact it takes longer I am not to concerned. in my opinion there is noting better than hanging at home with the smoker going.

Well except when there are head high waves peeling down the line. Surfing always comes first. biggrin.gif
post #6 of 15
Surfer_E there are several formulas that people go by. A lot of it depends on your equipment and thermos AND the meat as mentioned. A lot of times when figuring on start times I will use the formula of 1.5 hrs per pound plus 4 hrs or so in the stall. (Your case 9 lbs X 1.5 hr/lb + 4hrs = 17.5 hrs)

It just depends on how low your temps really are and the particular piece of meat ... you roll the dice and go by your history.

It isn't a sin to cook that shoulder at a little higher temp either. Check your thermos and have fun.

If it comes out the way you like it ... you done good.
post #7 of 15
My last butt took the longest that I've ever had. It was an 8 pounder and it took opver 18 hours. Never had that happen before, but it was great when it was done. Can't rush the meat... biggrin.gif
post #8 of 15
surfer e; you say your first took less time.Did you pull that one ? not ment to be a wise**s but are we sure the first one was done ?I'm assuming you were watching the thermometer and going by temp. so it prob. was.Did it pull as easy as the ones that took longer ?hmmmmm....weird
post #9 of 15
I have the same smoker and my butts take 10-12 hours in the smoker to get to 165* then from there foiled and oven baked until 200*. That process can be another few hours too. These butts are from costco and are around 7-9lbs. I have my temp gauge inside and I hover around 225 to 250. The electrics are not that efficient but they work if you have the patience.
post #10 of 15
Thread Starter 
Yea I pulled my first one. It came out great I even plotted the temps pretty much 10 degrees an hour until the plateau.

That is what I think is weird. I am 95% sure the thermometer is accurate. The smoker is at a temp of around 230. And finally I keep it in a breeze free area.

I don't know I guess that it is just one of those things. biggrin.gif
post #11 of 15
I have had the same problem I did a 8 lb butt and took 15 hours in a ecb electric I even stuck the ecb in a 55 gallon barrel with a hole in for the door so the wind was not a factor
post #12 of 15
What do you mean when you say you are 95% sure the thermometer is accurate? Have you checked it in boiling water to see if it reads 212 degrees?
post #13 of 15
Thermometers always worry me, even after I check them.

Just wondering, are you using an extension cord with your smoker? I stepped up to a shorter and larger extension cord and gained some improvement.

Maybe cut back on the water or sand in the water pan if you are using either. I just use about half a pan of water and top off if I remember to during the smoke.

I would say that 18 hours is hitting the long end of the scale for even a 9 pounder, but if they are turning out cooked to temp, juicy and tender, then you may be worrying too much.

What temp is the meat when you put it on the smoker? Is your fridge near freezing?
post #14 of 15
I'll second that.

I usually run around 250 and get it done at 1 hour per pound on average
post #15 of 15
Doesn't take long to compare meat/cabinet temps with other calibtrated therms.
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