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.
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.
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.
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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