Never ending smoke

[jfvogel]

I’ve been smoking a 3.6lb butt at 225 now for 10hrs. Stalled at 146 forever and now 170ish. Is there a reason this small of a butt would take such a ridiculous amount of time?

 

[Florida Chris]

I would guess you're not really cooking at 225. What are you using to take the temps?

Both grill temp and meat temp.

 

[Florida Chris]

Give it a poke with a wooden skewer or something. If it feels soft pull it off. You might have gone too far and it might be getting dried out and tough again.

 

[jfvogel]

I would guess you're not really cooking at 225. What are you using to take the temps?

Both grill temp and meat temp.

 

[tbrtt1]

Yeah, probably not really at 225*. If it is soft, then it’s probably ready.

 

[jfvogel]

I use FireBoard for temp. Two probes in the meat and periodically an instant probe to be sure it’s accurate. For ambient I removed the WSM thermometer and installed a probe, plus one more on the grate. All connect into my FireBoard. At 160 I wrapped.
Ultimately I pulled it at 185ish to rest after basically giving up on getting to 195-200.

 

[Florida Chris]

I use FireBoard for temp. Two probes in the meat and periodically an instant probe to be sure it’s accurate. For ambient I removed the WSM thermometer and installed a probe, plus one more on the grate. All connect into my FireBoard. At 160 I wrapped.
Ultimately I pulled it at 185ish to rest after basically giving up on getting to 195-200.

Well, sounds like you're doing things right. What are you cooking on?

Did you probe it to see how it feels?

 

[jfvogel]

Well, sounds like you're doing things right. What are you cooking on?

Did you probe it to see how it feels?

Cooking on a Webber Smokey Mountain. Feels smooth when piercing with a probe. I’m probably 20 butts in and constantly fighting this issue.

 

[JckDanls 07]

I've found it really doesn't matter the size of the meat... It's normal for it to take that much time... I would have kept going until it probed tender...

 

[Brokenhandle]

Try running 275... think you'll have good results if you do. Doesn't have to be that temp exactly but won't take you near as long.

Ryan

 

[Fueling Around]

Welcome to SMF.

Here is a recent discussion on the difference between low and slow versus a realistic temperature and reasonable time.

Gonna try a fast cook of pork shoulder...

I've got a 9 lb pork shoulder, and am going to a shot at doing the "5 hour" cook that Jeff describes at https://www.Smoking-Meat.com/five-hour-smoked-pork-butt. Last time I did it low and slow (225˚F) for an 8 lb shoulder and it took about 20 hours. Came out great, but was a really long effort...

www.smokingmeatforums.com

Myself, I don't care what temperature I run through the smoke cycle. After the smoke tube is dead, I plop in the foil pan, cover, and in the oven @300° until done.

Stop over at roll call and introduce yourself as well.

Roll Call

This is where all new members should begin. Tell us a little about yourself, where you live, what you do, etc. Just helps us get to know you better;-)

www.smokingmeatforums.com

 

[fxsales1959]

I've had +3 hr stalls on little corned beef briskets for pastrami. irritating, but it'll move when it wants. key is making sure your temp is accurate. +1 on trying 275.