Help a newb troubleshoot

[nnifnairb]

Hi all, I completed my first smoke yesterday, and I might have been a little overzealous. I thought I'd throw a 5lb pork butt and two whole chickens in my MES 30. I set the temp at 230 and put the pork in at 9am. After brining the chickens for a couple hours, I put them in at noon. I flipped the chickens after an hour and a half, then pulled them out about 4. I had to pull the pork out at 5 since we were taking it to my in-laws.

The chickens came out fantastic. I could not be happier with them. However, the pork topped out at 160 degrees, even though I was shooting for 205. I turned the smoker up to 240 for the last hour, and the temp didn't budge. Outside temp was 32. I'm guessing the pork took longer both because I had to open the door multiple times to fool with the chicken and because it was so cold outside. Does this sound right?

The pork tasted fine, it was just a pain to pull since it wasn't very tender (although that could also be due to the fact that it was just a Publix pork butt).

Thanks!

 

[tropics]

The pork wasn't cooked enough for pulling.You took it out at the stall you could have foiled it and finished in a 300* oven to get up to 200 to 205
Richie

 

[nnifnairb]

The pork wasn't cooked enough for pulling.You took it out at the stall you could have foiled it and finished in a 300* oven to get up to 200 to 205
Richie

Right, I'm just trying to confirm the reason why the pork didn't get to 205 in 8 hours and what others do when smoking multiple types of meat. According to the Smoking Meat book, a 5lb pork butt should reach 205 in 7.5 hours. Is it because I had to open the door to tend the chicken? Should I make sure to allow for more time when smoking different types of meat?

 

[tropics]

Right, I'm just trying to confirm the reason why the pork didn't get to 205 in 8 hours and what others do when smoking multiple types of meat. According to the Smoking Meat book, a 5lb pork butt should reach 205 in 7.5 hours. Is it because I had to open the door to tend the chicken? Should I make sure to allow for more time when smoking different types of meat?

On any cook I always allow at least an hour or more,Pork can be a real PITA but you can cook it hotter without any Problems.Did you use the MES probe or temp gauge?
Richie

 

[nnifnairb]

On any cook I always allow at least an hour or more,Pork can be a real PITA but you can cook it hotter without any Problems.Did you use the MES probe or temp gauge?
Richie

Yeah, I used both, and when it still read 160 after an hour of turning the temp up, I double checked it with my Thermapen.

 

[PerazziMx14]

Please remove

 

[nnifnairb]

What you experienced is "the stall". Pork shoulder and briskets will both do it. At around somewhere around 160 and 170* the temp will hold/stall there or even go down a little. This is happening because the the internal fat is starting to render out. The weigh of the meat is almost irrelevant its thee fat content. The good news is this rendering process is what makes the meat tender and moist.

You can push the meat through the stall by wrapping in foil and cooking at a higher temperature but if you are patient and let it do its thing it will also turn out super tender. When low and slow cooking briskets and pork shoulders i always target having them done several hours before scheduled time to eat and holding them in a cooler. It is very rare that one can predict when a brisket or shoulder will be done with any accuracy.

Pork shoulder also freezes reheats exceptionally well so you can make it a a day or month in advance and then the day you want it put it in an aluminium pan drizzle in a little apple juice , cover with foil and put int he smoker at 250* and let it reheat for an hour or so

That's great information, thanks!!!

 

[tropics]

Yeah, I used both, and when it still read 160 after an hour of turning the temp up, I double checked it with my Thermapen.

I would recommend getting new probes,MES probes are not to accurate.
Richie

 

[nnifnairb]

I would recommend getting new probes,MES probes are not to accurate.
Richie

I have a couple on the way, so I'll have them for my next smoke.

 

[idahopz]

As is sometimes said, "the meat is done when it is done" (regardless of how long it takes) :D, so I always rely on my temperature measurement probes and when needed (usually), foil wrap and into the house oven until the magic 203F I.T. number. I'm still not that good at cooking the various meats, so this method works well for me, and I've not ruined a butt in a long time. I just did a butt for New Year's eve, and it took about 10 hours total - wasn't finished until late in the evening, but boy was it tender and juicy. My wife was impatient like a little kid and kept asking "when will it be done?" My answer (you guessed it) "it'll be done when it's done" :D

 

[SmokinAl]

I smoke my butts at 270-280. Mostly because that is where my smoker likes to run.
So I just let it, but at that temp I rarely experience a stall, it pushes right through.
And I don't foil my butts, we like the thick bark mixed in with the meat.
A 5 lb. bone in butt would usually take about 5-6 hours at that temp.
Also I think Publix fresh never frozen are some of the best bone in butts you can buy.
Al