Advice For Newbie?

Discussion in 'Pork' started by bodydenny, Nov 22, 2007.

  1. bodydenny

    bodydenny Newbie

    Hi Gentlemen,

    I recently got the great valley propane smoker(the one you see in Walmart) and am having trouble. Here are the details:

    9 LB Boston Butt roast(cured in rub overnight)

    Smoked at 218-225 for 10.5 hours and internal temp was 140(I was trying to get to 190;it was at 140 for a long time. I think it maxed out.

    I finished it off in the oven(hate doing that!) I'm thinking that the thermometer on the smoker might be off? Does anyone have a line on a replacement? Any advice appreciated.

    Happy Thanksgiving,

  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    The built in thermos in the GOSM propane smokers are notorious for being inaccurate. I use a $20 pyrex digital thermo and hang the probe in the cooking chamber. Getting the smoker temp under control is a good first step. It also sounds like you experienced a "plateau" where the temp of the meat does not change for a long time. There is no shame in finishing in the oven. I've done it many times. Check out this thread on smoking pork butts.

    Hope this helps!

    Take care, have fun, and do good!


  3. homebrewru

    homebrewru Fire Starter

    I like a digital meat thermometer. It's good to have one for the smoker temp and one for the meat. Finishing in the oven is no biggie.
  4. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Yup, stock thermos are usually off........[​IMG]
    How did the butt come out? Finishing in the oven is allright........but just this time!! [​IMG]
    Sitting on 140 all that time is called the plateau, you did the right thing by letting it ride it out.
    Don't forget pic's next time!! [​IMG]
  5. bodydenny

    bodydenny Newbie


    It looks like it came out OK. It's definately edible at least!!! I'll go get a digital thermometer and try again next week!!!

    Thanks All!!!

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