How long to smoke a 8# BB
- Thread starter jmo bbq
- Start date
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I recently did one in my MES 30 at 225* & it took close to 15 hours so you're in the right time range. I wanted as much bark as possible so I didn't foil mine. If you foil it you could probably save a little time at the expense of some bark...
You're on track at 2 hours/lb but most important is to cook it to temp. Internal Temp (IT) of 205* is good for pulling though the past few I've done I took off at 195* and foiled and rested in a cooler for a couple of hours and they just fell apart.
Wow I guess I better get that baby on tonight then. Was planning on putting it on in the morning so it would be ready at 7:00 for the Cowboys and redskins game. Thanks for the info. Was that 15 hrs total, or was there a resting period as well?
I usually figure about 1 1/2 hours per pound and at least and extra 30 minutes to rest. I would figure 13 hours tops. I think if you put it on at 3 am you would be fine
Robert
Robert
I would get it on tonight if I wanted it done by 7:00 tomorrow. I have had 9#er's go 18-20 hours before at 225*. I did one yesterday but I ran it hot 275* for the first 4 hours then 230*-240* the rest of the time and it was done in 10 1/2 hours. I was amazed it cooked so fast but I did also foil at 160* (something I usually don't do). Sometimes they just have a mind of their own, you just never know how long they will take.
If it gets done early you can wrap it in foil and put it in a cooler wrapped in some towels and it will stay hot for 4-5 hours, it needs to rest for 1-2 hours anyway.
If it gets done early you can wrap it in foil and put it in a cooler wrapped in some towels and it will stay hot for 4-5 hours, it needs to rest for 1-2 hours anyway.
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How often if at all should I mop it? Do I need to flip it over, or just throw it on and leave it?
A lot of people mop and spritz, I don't. I like the dry smoke chamber method and think it forms a "skin" on the meat which locks in all the moisture into the meat.
This is what got me hooked on the dry smoke chamber and after doing a few butts this way I am a firm believer in it:
http://www.smokingmeatforums.com/t/...dry-smoke-chamber-q-view-finished#post_855699
Here's what I got yesterday with no mop no spritz and a dry smoke chamber:
This is what got me hooked on the dry smoke chamber and after doing a few butts this way I am a firm believer in it:
http://www.smokingmeatforums.com/t/...dry-smoke-chamber-q-view-finished#post_855699
Here's what I got yesterday with no mop no spritz and a dry smoke chamber:
MAN!!!! That looks ridiculously moist and juicy. Thanks for the link. Well I guess I better get off of here. Need to get some stuff prepped, meat out of the fridge(used the Mr. brown rub), smoker ready. Aiming to get it on at 11:30pm. So it should be ready by 3:30-4:00 tomorrow afternoon. Did you just leave it alone, or did you flip it/rotate?
Since we're smoking with indirect heat I have never seen a need to flip so I never have. Your MES should be pretty even all around but some smokers have hot spots so in those rotating or moving around is necessary. If i was doing it I would put it in and shut the door and leave it alone. If you have a remote probe I would wait 3-4 hours before inserting it into the meat and then leave the door closed and just monitor the temps from inside the house.
Yea, forluvofsmoke (Eric) has some really good write ups, I have learned a lot from his posts!
Sounds like you are going to have some happy people watching the game tomorrow!
Yea, forluvofsmoke (Eric) has some really good write ups, I have learned a lot from his posts!
Sounds like you are going to have some happy people watching the game tomorrow!
Lol!!! Thanks. I really appreciate it. When you mentioned that you like the dry smoke chamber above, did that also mean that you didn't add any liquid to the water pan?
Yes we will be hollerin like crazy I'm sure. Win and were in!!! If we lose hopefully the pork will ease the pain.
That's exactly what it means!
In my propane smoker I have sand in the water pan to act as a thermal mass to help control temps. That's what the water is for except water won't go above 212* then it becomes steam and puts moisture in the smoker and as it evaporates you lose the mass of the thermal mass and temps start to fluctuate. Sand is much more stable than water and doesn't add humidity to the smoker and really helps keep temps more stable.
The butt I did yesterday was done in my Mini WSM (charcoal), was the first time I have used it (no water) but the results I got were about the same as I have been getting in my propane with the dry smoke chamber. I did get a much faster cook time in the Mini but as of right now I attribute that to the higher temps and foiling the butt. I am going to run a test one day at lower temps and no foil in the Mini just to see if it cooks faster than my propane.
In my propane smoker I have sand in the water pan to act as a thermal mass to help control temps. That's what the water is for except water won't go above 212* then it becomes steam and puts moisture in the smoker and as it evaporates you lose the mass of the thermal mass and temps start to fluctuate. Sand is much more stable than water and doesn't add humidity to the smoker and really helps keep temps more stable.
The butt I did yesterday was done in my Mini WSM (charcoal), was the first time I have used it (no water) but the results I got were about the same as I have been getting in my propane with the dry smoke chamber. I did get a much faster cook time in the Mini but as of right now I attribute that to the higher temps and foiling the butt. I am going to run a test one day at lower temps and no foil in the Mini just to see if it cooks faster than my propane.
Well luckily I had this baby rubbed down about 4:00 this afternoon and put in the fridge( thinking I would be putting it on in the morning), but just got it on the MES 30 set and holding at 235*. Straight up 11:00. Where do I find sleep? What is the best time? I'm assuming after it has gotten enough smoke, say about 6 hours?
JMO
JMO
If you are using the chip tray I would keep adding chips for 4-6 hours, sounds like a late night for you! You should think about an AMNPS, 10 hours of untouched perfect smoke!
Are you using any other therm other than the MES therm? The MES therm has been notorious for being not so accurate. Just need to make sure your smoker is at the correct temp.
Are you using any other therm other than the MES therm? The MES therm has been notorious for being not so accurate. Just need to make sure your smoker is at the correct temp.
I am using a little cheap one from a local hardware store, and a Char Griller professional "Always Well Done".
JMO
JMO
So does it notoriously run hotter or cooler? Bout to put the therm in the smoker and meat right now. Will let you know my findings.
JMO
JMO
They can run either way - it depends which way your factory thermometer is off. My MES 30 runs hotter than it says. I am smoking some ribs right now for lunch today & to keep it at 225* I have it set for 206*
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