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Pork Butt taking a long time.

post #1 of 9
Thread Starter 

I have done many pork butts in my old Royal Oak electric smoker, and they always took on average

around 10 - 12 hours for a 6 to 7 lb butt to get close to 195 -200 internal temp.  Well, I got my new MES 40 a few weeks ago, and the first weekend I did a 6 lb butt, and I pulled it off after 16 hours, and the butt was still only at 185 internal temp.  This past weekend I did two 7 lbs butts, and at 17 hours they were only at 184 internal.  I am using my same themeters for the internal readings that I have always used, so I know they are the same.  I am wondering if the digital MES smoker temp is way

off, and I am cooking at a much lower temp?  Usually I aim for 225 degrees.

post #2 of 9

That would be my guess.  Wouldn't hurt to throw another therm into it and see if the temp on the MES is off.  Think of it as an "excuse" to smoke something else! 

post #3 of 9

Wouldn't be the first time the digi unit on a mes is off.

post #4 of 9

Now the pork butt will smoke at it's own pace. I have had some of those things take 12-14 hours before. So keep on smoking and it will get done when it wants.

post #5 of 9
Quote:
Originally Posted by mballi3011 View Post

Now the pork butt will smoke at it's own pace. I have had some of those things take 12-14 hours before. So keep on smoking and it will get done when it wants.



HOW TRUE!!!

post #6 of 9

Pop open anohter cold one & just ride it out my friend

post #7 of 9

But first, make sure your chamber thermometer is working properly.  Calibrated, get an additional digital probe to confirm you MES gauge etc.  Once you've eliminated any error and confirmed your at the temps it says you're at, then you can just set back and relax with a cold one and wait until its done.  You have to confirm your equipment is working, otherwise you're wasting your time.  No need to be attempting to cold smoke a butt it if you're not intending to! 

post #8 of 9

Thanks dean I just assumed it was working? Great advise!

post #9 of 9

I have the same smoker and my last 2 have taken 17-18 hours too. I had it set to 225 and noticed the meat probe that's built in but not inside any meat was only showing 190 (I was using separate Polder digitals for the meat itself)

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