Pork Butt taking a long time.

dmcfarlan

Newbie

Original poster

Nov 17, 2009

19

10

Woodstock, Georgia

• Aug 9, 2010

• #1

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.

 

wngsprnt50

Smoke Blower

Jul 19, 2010

89

12

Elkhart, IN

• Aug 9, 2010

• #2

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! 

 

eman

Gone but not forgotten. RIP

OTBS Member

Feb 3, 2009

5,316

139

• Aug 9, 2010

• #3

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

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Aug 9, 2010

• #4

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.

 

eman

Gone but not forgotten. RIP

OTBS Member

Feb 3, 2009

5,316

139

• Aug 10, 2010

• #5

mballi3011 said:

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.

Click to expand...

HOW TRUE!!!

 

realtorterry

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

2,859

79

Bullhead City, AZ

• Aug 10, 2010

• #6

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

 

deannc

Master of the Pit

Jun 13, 2010

1,153

24

Cradle of Cue, NC

• Aug 10, 2010

• #7

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! 

 

realtorterry

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

2,859

79

Bullhead City, AZ

• Aug 10, 2010

• #8

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

 

uninja

Newbie

Jul 22, 2010

2

10

• Aug 15, 2010

• #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)