Mixed results - smoking on a newer offset

[suburbandoom]

I'm losing my mind with this new(ish) Brinkmann offset smoker combo. The normal BBQ/direct heat function has been flawless over the last few months....zero complaints. I had a Horizon years ago and also went through a number of charcoal grills and smokers over the years. This new $200 unit I purchased from Home Depot a while back has been a learning experience to say the least. Did my research before and after purchasing. Did some easy mods....RTV hi-temp sealant on the smaller joints and cracks, nomex'ed the lid, added foil rolls in a few spots. I've done a few smoke sessions with briskets and pork ribs with decent results at best. I've tried single fuel sources, mixed fuel sources, etc. I don't pull the lid unless I need to mop or check/add fuel.

Anyhow, I threw on a 6# pork butt this morning at 0900 EST and have been pretty much baby sitting it since (drinking some cold brews as well). I hit the stall around 1600, been checking meat temps every 90 mins since 1400 just for fun. HIghest reading was the last one at 1745 and only at 150F. Yes, I have a good digital thermometer, and I'm holding 210-230 in the main box. Just frustrated....guess I'm expecting better results. Any tips/suggestions/advice would be very much appreciated. In the meantime I'll listen to some good tunes and have some beer! Thanks dudes.

 

[s2k9k]

I don't understand what you are frustrated about. Sounds like you are right on track. You're holding good smoker temps and it's cooking right along. You are in a stall and it should pick up soon. The last butts I did were 9# and they went for 22 hours.

Hang in there We are with you!

 

[smokinhusker]

Sounds pretty close to me. Hang in there and be patient - it's not set in stone but a good idea of cooking/smoking time is figure 1.5-2 hrs per lb and allow some resting time. Takes a bit longer at a higher altitude.

Anyway, I see this is your first post, so would you mind heading over to Roll Call and introducing yourself, so we can give you a proper SMF Welcome. Also would you mind updating your profile with a location? It makes it easier to answer questions etc when we know what part of the world you are in! 

 

[chef jimmyj]

It's 2116, thats 12 hours and should be at or close to 200*F, needs a rest. Here's hoping the crew isn't giving you dirty looks for dinner taking so long...JJ

 

[sqwib]

Anyhow, I threw on a 6# pork butt this morning at 0900 EST and have been pretty much baby sitting it since (drinking some cold brews as well). I hit the stall around 1600, been checking meat temps every 90 mins since 1400 just for fun. HIghest reading was the last one at 1745 and only at 150F. Yes, I have a good digital thermometer, and I'm holding 210-230 in the main box. Just frustrated....guess I'm expecting better results. Any tips/suggestions/advice would be very much appreciated. In the meantime I'll listen to some good tunes and have some beer! Thanks dudes.

Too low, I would run your temps higher for butts and picnics, those temps are great for ribs But a bit low for butts and picnics.

try 240-260° don't get too hung up on keeping the temps real low, butts and picnics are very forgiving.

Am I  reading the post correctly iit took 8 hours and 45 minutes to get to 150°

 

[suburbandoom]

Finally pulled the butt off the smoker at 2000 and let it rest in the cooler for 45 mins. Wow! I was expecting it to go quicker. I gave up on indirect heat at 155-160 and threw a chimney full of lump in the main box with the pork placed between the smoke box and the newly lit coals. Luckily, it didn't take long after this to hit 200 and the shoulder was damn well perfect! No matter how much charcoal and/or hickory I throw in the smoke box, I can't get temps over 240, and even that's a stretch. My best guess is I need to rig up the grate to sit higher and possibly craft up a large fuel holder. I could only clean perhaps 1/4 of the ash as it fell to the very bottom. My patience was headed out the door, as my family was awaiting dinner and eating at 0200 or something like that wasn't an option! Thanks for the words guys. I'll head over to the intro page and drop a few lines.

 

[sqwib]

Finally pulled the butt off the smoker at 2000 and let it rest in the cooler for 45 mins. Wow! I was expecting it to go quicker. I gave up on indirect heat at 155-160 and threw a chimney full of lump in the main box with the pork placed between the smoke box and the newly lit coals. Luckily, it didn't take long after this to hit 200 and the shoulder was damn well perfect! No matter how much charcoal and/or hickory I throw in the smoke box, I can't get temps over 240, and even that's a stretch. My best guess is I need to rig up the grate to sit higher and possibly craft up a large fuel holder. I could only clean perhaps 1/4 of the ash as it fell to the very bottom. My patience was headed out the door, as my family was awaiting dinner and eating at 0200 or something like that wasn't an option! Thanks for the words guys. I'll head over to the intro page and drop a few lines.

Take some photos and maybe we can tweak your smoker to where you would like it