16 hours for 4lb pork shoulder blade

[mark2457]

Hi All

Put this on my Kamodo about 6am yesterday. Temp was rock solid at 225 for the whole period.

Puzzled why it took so long. Was expecting about 2 hours per lb

Anyone got any ideas?

Mark


https://sharemycook.com/Cook/Detail/f1092236-fbd2-4d69-95ac-be9980cbbc7a

 

[Winterrider]

Did You have additional thermometer to verify temp?

 

[Winterrider]

Ok, couldn't get link to open at first. I see you must of had some other source monitoring to chart.

 

[DIYerDave]

Try bumping your smoker temps up to 250°-275° next time.

 

[smokerjim]

Try bumping your smoker temps up to 250°-275° next time.

I'm with Dave. I do my st. louis ribs at 225 and they take 6-7 hours I would imagine a pork shoulder would take a lot longer

 

[Ooaaronoo]

Every thing I smokes takes way longer than other peoples.. my butts I smoke that are 8 or so lbs take like 18-20 hrs all the time and I cook em around 250ish

 

[brentos260]

You may want to verify the accuracy of your other monitoring thermometer for accuracy using boiling water. Don't use the ice test that people use, it makes no sense unless you plan on "cooking" food with a 32 degree pit temp. My first Maverick 733 was 56 degrees high when I got it.

 

[Murray]

In your chart, top left corner Pit 120.8. Your chart shows a steady 225F or slightly less, was wondering what the 120.8 represents?

 

[Joatman]

I’ve never smoked a shoulder that small. When I smoke pork shoulders, I usually smoke two at a time....about 7-8 lbs each, then portion them out and vacuum pack.
I use a kamado also, but regardless of what kind of smoker, I’ll typically smoke them for about 5-6 hours, around 250*. If the temperature fluctuates, plus or minus 10 Degrees, it’s no biggie. After 5-6 hours of smoke, I put the shoulders in a foil roasting pan (one each), cover with foil, at throw them in the oven at about 240 for an additional 6-8 hours. I use a fat-separater strainer and add the juice back in to the pulled pork and sprinkle with a touch more rub. Never have been disappointed. The nice thing about finishing in the oven is that you can time it to where you can put it in at bedtime. Wake up to that awesome aroma.

 

[SecondHandSmoker]

Pork butts can't tell time.
The 2hrs per lb is a guide only.
As Dave said above, you can run a higher chamber temp to shorten the cook time and those higher temps won't hurt at all.

 

[noboundaries]

Bottom line is no 4 lb pork shoulder should take 16 hours at 225F. And 18-20 hours for an 8 lb butt at 250F is too long, too. You are smoking/cooking at least 25F low, if not lower. Whatever devices you are using for chamber temp are off.

Go buy a $5 oven rack thermometer at the grocery store. They are analog and generally spot on when new. Fire up you smoker, no meat or wood, put your new oven rack therm in the center of your cooking grate, put your other probes next to it, close it up, set your vents, and let it stabilize at the temp you want using your previous therms. Once stabilized, check the reading on the oven rack therm and compare it to your previous therms. Only then will you know what temp you are actually smoking/cooking at.

I've done that in my kitchen ovens (different residences), smokers, and grills, and was surprised at what I found.

 

[ososmokeshack]

Bottom line is no 4 lb pork shoulder should take 16 hours at 225F. And 18-20 hours for an 8 lb butt at 250F is too long, too. You are smoking/cooking at least 25F low, if not lower. Whatever devices you are using for chamber temp are off.

Go buy a $5 oven rack thermometer at the grocery store. They are analog and generally spot on when new. Fire up you smoker, no meat or wood, put your new oven rack therm in the center of your cooking grate, put your other probes next to it, close it up, set your vents, and let it stabilize at the temp you want using your previous therms. Once stabilized, check the reading on the oven rack therm and compare it to your previous therms. Only then will you know what temp you are actually smoking/cooking at.

I've done that in my kitchen ovens (different residences), smokers, and grills, and was surprised at what I found.

Good advice right here. Just don't leave them on when you fire it up to 650 and have some flames. They wont hold up.

 

[Ooaaronoo]

Were you telling me I am cooking to 25 to low? I have done around 10 or 12 butts and they all take 16+ hrs. My thermometers have been checked with boiling water test within 1 degree. Everything I cook is slower than everyone else I read around time wise..the food turns out good so I really dont care about the time.. just made a statement that my cooks takeforever

 

[noboundaries]

Ooops, sorry. Confused the OP with you. An 8 lb butt taking 18-20 hours at 250ish at the grate is a bit on the long side. 16 hrs is about right. But, it tastes good and time isn't an issue, so no change needed.

 

[mark2457]

In your chart, top left corner Pit 120.8. Your chart shows a steady 225F or slightly less, was wondering what the 120.8 represents?

That changes when you move the mouse over line. no idea why it chooses that when mouse not over line

 

[mark2457]

Did You have additional thermometer to verify temp?

Yep. Probes are good

Whatever devices you are using for chamber temp are off.

Pretty bold assumption, so your telling me that TWO devices (CyberQ,, Maverick AND the almost useless built in thermometers are all massively out of whack even though they all (except built-in) measure fine in ice water and boiling water.

Facts are facts. Saying it's not possible makes no sense

 

[mark2457]

Every thing I smokes takes way longer than other peoples.. my butts I smoke that are 8 or so lbs take like 18-20 hrs all the time and I cook em around 250ish

That's what I was anticipating. Everything I read said 8lb is about 16 hours, so I figured 4lb would be "about" 8 hours. Wasn't expecting exactly 8 hours but 16+ just seems a bit excessive. I have another half of the same roast so will try that at 150

 

[SmokinAl]

I have had butts take 22 hours and then some are done in 12 hours. It is not the size cause I usually buy 7 - 8 lb. butts, it’s just the meat. They all turn out good & I will mess with the smoker temp a bit to get it done sooner or slow it down If necessary. You can run your smoker any where between 225-300 to & the only difference will be the hotter one gets done faster. Overall taste & texture are the same or better with the hot & fast method IMHO.
Al

 

[noboundaries]

Pretty bold assumption, so your telling me that TWO devices (CyberQ,, Maverick AND the almost useless built in thermometers are all massively out of whack even though they all (except built-in) measure fine in ice water and boiling water.

Facts are facts. Saying it's not possible makes no sense.

Sorry for the assumption. I based my response on hundreds of 6 to 11+ lb butts roasted and smoked. Technology is obviously more accurate than experience. Smoke on and keep smiling. We're all friends here.