no luck

[smokenmyeyes]

Tried to do a search on times. What is the time frame for a butt about 7.5 plbs. to get to to 140 meat has been on for 1 hour 45 min. worried about the time line those germs. thnks 4 the help.

 

[husker-q]

I go about 4 hrs +/- to get to the 140 range - then ususally hit a plateau in the low 150's

 

[smokenmyeyes]

I know yall have said put the meat on & relax ,but this my first smoke with a sfd & I'm going nuts the wind is giving me a little trouble i just have to get used to the fact IT'S SLOW COOKING thnks for the help . going to post pics if I can figure it out

 

[walking dude]

first off..........do you have a good digi thermometer....

times again

...............you can NOT go by times...........keep your smoker, in my case, 225-250, with a thermo. IN the meat. if you can't keep your smoker in them temps.......then you will have problems, least on the lower end of temps........

another reason you didn't come up with times in your search, we do'nt GO by times.......BUT.....for a reference.......if your smoker runs 250, in my case, its about 1`.5 hours per lb....but remember, you WILL stall about 145-150 for anywhere from 1 hour to more than 3, i have heard here........

 

[1894]

You'll get there , just relaxe and let it happen . The cooking temps should be in a range , yer not using an oven set to a temp , rather , a variable type thing that will go up and down , especialy with the wind

A poster here said something very wise , and who ever wrote it let me know so I can add points , " Smoking is about keeping an average temp , don't panic over a spike or low point , just try to average things out "
Quote out of context , but that was what I got out of it. It made sense to me anyways.
Youve got a probe in the meat , and one for cooker temp ( I think from your posts ) Trust them , and let it go long and slow. And don't forget the pics

 

[walking dude]

'94........don't know if i can take credit for the post YOU read.....but i have said that over and over again.......if its between 225 and 275, i really don't sweat it.........long as i got a thermo in the meat, to let me know when that bad boy is done.............i DO try to maintain 250.......but spikes and dips, i don't sweat...........too much drama a stress.........now if it starts getting to 200, or 300, i go make adjustments.........LIL' adjustments.......nothing major........if you do major adjustments, you will be chasing your tail all smoke long.............baby steps

 

[richtee]

4 HOURS from 40 to 140 is acceptable per USDA standards.

Crack a beer.

 

[ron50]

To answer the question that was asked:

about 4 hours. As Rich said that is the USDA recommended length of time to keep the meat in the danger zone.

That said, the bad bacteria don't wear watches that says:

"It's been 4 hours, let's multiply".

A little bit longer isn't going to be a problem. Try to keep your smoker in the recommended range, and the meat will take care of itself.

Best thing you can do is get a comfortable chair, grab your favorite adult beverage, and enjoy it!

 

[smokenmyeyes]

Thanks for all the advice. just finished off a plate off ribbs. the butt is still cooking the meat temp is still hanging around 148 -150 hasnt got there yet been on since 11:30 am.

 

[walking dude]

YOU my freind.......have reached the "DREADED" stall phase.......and its UP to the meat to decide how long THATS going to take..........hope you are well stocked up on beer...........LOLOL