ENDLESS Smoking of Picnic

[franks meat]

Greetings:

As I sit here, I have an 8.75 lb picnic that has been smoking in my barrel smoker for TWENTY EIGHT HOURS and is presently at 183 degrees............... Ugghh!!

Feel free to laugh....LOL    I'm relatively new to smoking, I've smoked a few bluefish, 3rd one came out beautiful... ribs twice, came out excellent and pulled pork picnic 4 times.  Two times were pretty good.... most recent 2, very good but not excellent.  I cannot get the meat up to 200 F.  

(I have a new redi-check smoker/meat thermometer so I've been able to keep track of the temp. well)

Any help would be greatly appreciated.

Frank

 

[s2k9k]

Hi Frank, what is the smoker temp? Have you taken temp readings in multiple places of the meat? Where are you located? High altitude can slow down the cooking process.

You could wrap it in foil with some liquid such as apple juice, that will usually push it through the stall.

I see this is your first post here, when you get a minute would you do us a favor and go to Roll Call and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you, Thanks!

 

[franks meat]

Hello Dave... Thanks for responding...

Running temp is from 200  -  250... though when I cought a couple of hours sleep I pushed it up to 275 and it slowly dropped to 175.  I needed to sleep...LOL.  I'm using charcoal with applewood.  I'm aware of the "Stall"..... went up nice and gradual to 165 and sat there for a few hours... then dropped to 135 for a couple of hours.  Then back up to 160 for a few hours... then up to 180 for a few more hours now.  I've done the foil and put it in the oven for a few hours, but i want to cook it in the smoker the entire time this time.  I live in Lexington, MA so there's no altitude issues.... except when I'm out by the smoke with my "Adult Beverage".   LOL   Happy to go to Roll Call and give some info on myself.

Thanks Again!!

Frank

 

[bama bbq]

Just let it run...it'll get there.  Some critters are a little more stubborn than others.  I am sure the reward at the end of the wait will be worth it.

 

[franks meat]

Is it common for it to take THAT long??

Temp just hit 192....  

I'm not waiting any longer, I'm going to go outside + shove my head into the smoker... eat it whole and spit out the bones.  LOL

Frank

 

[jarjarchef]

Wow that is a stall. Never had one take that long....... But you have a plan and work it theough.

 

[diggingdogfarm]

Yikes!
Check your thermometer for accuracy!
Can you better stabilize smoker temps?


~Martin

 

[bama bbq]

Is it common for it to take THAT long??

Temp just hit 192....  

I'm not waiting any longer, I'm going to go outside + shove my head into the smoker... eat it whole and spit out the bones.  LOL

Frank

I never had one take that long but who's to say.  I would check my thermometers to ensure what your seeing is accurate.  Patience grasshopper....

 

[pit 4 brains]

Put some gloves on and grab on to the ends of the bones and twist them in the opposite directions. If they come apart it is done. Heck if you can pull the meat, it's obviously done. I can't imagine how a picnic that size could take so long. 

 

[fpnmf]

1000x500px-LL-356f16fd_ThreadisUseless.jpg

• fpnmf
• Sep 16, 2012

 

[humdinger]

Finish it in the oven!

 

[gmc2003]

WOW 28hrs!!! Sounds like something isn't registering correctly. I agree with the above posts recheck your thermometers and give the bone a tug. I've never had one go anywhere near that long. I salute you for your diligence.

Chris
 

 

[mike johnson]

X2

 

[smoking b]

Wow - Way to stick with it!

   So how did it turn out?

 

[franks meat]

I've done the finish in the oven on past picnics.... but I wanted to do this one completely in the smoker to get that HARD crust

i did the bone grab but it wasn't ready until it hit 195 degrees....

and then Oh My God....  It tasted Freakin' AMAZING.

When I put 2 other thermometers in the smoker it was pretty obvious that the heat was inconsistant from one area to the other... so next time i'm going to run it at a higher heat.... perhaps 235 - 255, and rotate it occasionally.

I took a picture of that bad boy... but how do you upload images to this forum??

Thanks to all of you for your help gents!

Frank

 

[smoking b]

I've done the finish in the oven on past picnics.... but I wanted to do this one completely in the smoker to get that HARD crust

i did the bone grab but it wasn't ready until it hit 195 degrees....

and then Oh My God....  It tasted Freakin' AMAZING.

When I put 2 other thermometers in the smoker it was pretty obvious that the heat was inconsistant from one area to the other... so next time i'm going to run it at a higher heat.... perhaps 235 - 255, and rotate it occasionally.

I took a picture of that bad boy... but how do you upload images to this forum??

Thanks to all of you for your help gents!

Frank

8th block from the left on your reply screen. 1st icon - it says insert image. It's the same block that has the smiley. Glad it tasted good - that was a long time smoking! Looking forward to the pics...