I just had the longest smoke of my life

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MaenXe

Newbie
Original poster
Jul 5, 2021
11
1
Longest straight up smoke of my life: 27hrs 18minutes to cook two 9lb pork butts. I'm used to long 20hr+ smokes for 18lb Briskets, but didn't expect that with a stubborn piggy.
Seriously, my Masterbuilt Electric smoker is on its last legs. Look at the massive differentials on the Ambient temp(green line)! This was not caused by opening the door. It just consistently lost heat whenever the heating element wasn't on. My seals are good, and it wasn't windy or cold outside.
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It hit the stall around 165, and spent the next 7 1/2 hours there! No wrapping, and I would spritz it with sweet tea periodically. I know this slows the stall down, but I'm *normally* a fan of taking it slow. Just never meant for it to be *this* slow. I had intended when I started this smoke at 7:30am yesterday to have this meat for dinner last night. However, I didn't get to take it out of the smoker until 11am today! It's currently resting until it is cool enough to pull.
Maybe I'm just cursed with making Pulled Pork, the last time I attempted it, in 2016, I ended up in the ER just a few hours into the smoke and spent the next week on bowel rest in the Hospital because of my Diverticulitis. We had a friend help us out and finished the job, then froze the butts for us. We pulled them out 5 months later, reheated them in the oven and they were delicious. Here's hoping that the next time I smoke Pork Butts, it actually goes according to plan.
I'll post some pics of the butts when I get ready to pull them, they look pretty tasty.
Edit: I realized that the temp graph image was cut off, re-uploaded.
 

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Disclaimer, I did have other meat in the smoker. I added two racks of baby backs and two racks of spare ribs about 10am yesterday. They were all pulled about 9pm and amazing.
 
Something seems off about the temp and time to me. I’d be afraid the smoker was actually running far lower and the food potentially stayed in the danger zone below 140 too long. Maybe not but seems odd. I mean at 225 in that amount of time you could turn a whole pig into jerky I’d think.
 
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Sounds like it’s time to invest in a new smoker. I‘ve had some smokes that long, but that was for multiple proteins. If it had been two 9 pounds butts, I would have pulled them and filled them full of lead to make sure that piggy was dead.
 
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Sounds like it’s time to invest in a new smoker. I‘ve had some smokes that long, but that was for multiple proteins. If it had been two 9 pounds butts, I would have pulled them and filled them full of lead to make sure that piggy was dead.
I have a double barrel reverse flow offset and Santa Maria grill being built from my design as I type. It's gonna take another month or so, but that will be another post.
 
Something seems off about the temp and time to me. I’d be afraid the smoker was actually running far lower and the food potentially stayed in the danger zone below 140 too long. Maybe not but seems odd. I mean at 225 in that amount of time you could turn a whole pig into jerky I’d think.
The temp graph is from my Meater+, which is much more reliable than my MES-40. It got through the danger zone within 4 hrs.
 
About to pull them now, bones came out clean.
 

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Pulled, with 2 bottles of G. Hughes Sugar Free BBQ sauce.
 

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The Pork buttes look good though.

I also have an MES 40 and I just did the PID conversion to it. I used The Auber Instruments Controller.
The last smoke that I did I was getting 15 degrees swings in Smoker temps.
Just did some ribs and with the new controller I was within 1 degree at all times!
 
The Pork buttes look good though.

I also have an MES 40 and I just did the PID conversion to it. I used The Auber Instruments Controller.
The last smoke that I did I was getting 15 degrees swings in Smoker temps.
Just did some ribs and with the new controller I was within 1 degree at all times!
Nice! I've thought about doing a conversion, and may do so once I get the new smoker built. I like having options.
 
For sure do not discard the 40. For a few dollars you can make that into a phenomenal smoker. PID controller ($160), new element connectors ($7) and a mailbox mod ($20), one of the best there is.

I have never used a water pan in my 40 FWIW.
 
How often were you spritzing? And was the sweet tea cold? Sure seems like a long stall. But I suppose if you have the time and the means to wait it out, all that matters is the end product. Looks like it was tasty.
 
I used to my Big Chief to smoke meat.
I would give them many hours of smoke and then wrap or cover and move to the oven for the finish.
My opinion, you're using too low a temp. Butt is tender in under 8 hours when you take it to 200+° in a pan to collect the juice.
 
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