Injecting question on a bbq fail

[amper]

Would injecting the meat with salt and sugar broth, make the meat take longer to smoke? I put on 2 chuck shoulder roasts and a pork shoulder roast yesterday at 830 am. The pork was 3.5 lb and the chucks were both in a costco pckg weighing 3.5 lb. Shouldnt take more than 6 hours at 225, right?

At 1230 they all seemed to hover about 145 and need to be wrapped. But around 230 I checked em and they were all around 180. Around 4 I checked them and they were still at 180. I just couldnt seem to get these roasts up to 200 where I wanted them.

Is it possible this is from injecting them?

 

[mountainhawg]

I would say that the injecting would not affect cooking time at all. Sometimes for various reasons meats seem to get hung up at certain temperatures. Could even be ambient temperature drop  When that happens I just ramp up the heat some by adding more coals but not over doing it. For my way of cooking shoulder a 31/2 pounder would take about 6+ hours to get to that temp, but cooking at 225 I would GUESS closer to 8+ hours. 

 

[pgsmoker64]

Hi Amper,

Can't think of any reason why injecting would increase cooking time unless you injected with cold liquid.

I have had many butts and briskets take WAY longer than they should have to cook.  Each piece will be ready in its own time, some have more fat internally than others and that fat when it melts also evaporates causing the meat to cool somewhat internally thus the dreaded stall.

Good luck,

Bill

 

[davidhef88]

I just had a 10 lb. butt go 20 hours and I was raising the heat for the last 6. What are you using to measure your temps? Have you dine a boiling water test on your therms? You could very well be cooking at a lower temp than you think.

 

[amper]

Im using a surface thermometer that I place on the gril, its possible its not reading properly. Im eyeing a maverick thermometer set for reading surface of cooking chamber and meat digitally. Im also looking into a charcoal basket, whhich I understand will helpkeep the temp up for a longer amount of time. Both of those might help ne from opening the grill to check on things as often as I have. That probably added to the problem.

 

[smokeamotive]

Are you placing the probe directly on the grill? If so this may be partly to blame for inaccurate readings. You can either drill a hole thru a small block of wood or run it thru a potatoe.

 

[amper]

Yea. I place it on the grill, but it is a thermometer that wad designed for being placed on the grill.
http://www.amazon.com/gp/product/B002CIRD1C/?tag=smokingmeatforums-20