I've read and learned a great deal on this forum and it seems this is the best resource for smoking information. I would appreciate some advice, please.
Up until a couple months ago, I've only done smoking on my Weber Genesis propane grill, and have had much success. I've done ribs, chicken and pork shoulder in this manner. Recently, I purchased the Camp Chef 24" propane smoker and have used it quite a few times with variable success. Ribs, fatties and whole chickens have proceeded without issues and the results have been good. However, the last three weekends, I've smoked pork shoulder (one picnic and two butts) and have time and temperature issues. Regarding the pork shoulder, I do a dry rub the night before and put it in the refrigerator overnight. The picnic was 10 lbs. and each butt was 6 lbs. (each was cooked separately on different days). My problem is with the length of time to get the pork to 200 degrees for pulling. As a matter of fact, all three pieces of pork have gone way over two hours per pound and I have only been able to get the internal temperature to as high as 190 (again, this took a lot longer than two hours per pound). I initially tried to keep the smoker temperature at around 225, but after the first disaster, I let the next two cook between 225 and 250. I'm using a Maverick dual-temperature digital thermometer, which I have checked for accuracy in boiling water. I have also used a classic metal thermometer to confirm the accuracy of my Maverick, and the readings are essentially the same. I've tried taking the meat out of the refrigerator early; made no difference. I've tried foiling at 165 degrees; made no difference. I put the barbecue temperature probe as close as I can get it to the meat. I've cooked on different shelves of the smoker; made no difference. I just cannot get the internal meat temperature to 200 degrees within any reasonable time frame. I do realize that the meat temperature stalls and each piece of meat can be very different, but what I am experiencing does not seem reasonable. Here's what I did with yesterday's 6 lb. butt:
Dry rub the night before; took out of refrigerator at 4:00 AM; pre-heated smoker; filled water tray and chip tray; started smoking at 6:20 AM. After the internal meat temperature reached 100 degrees, I sprayed with apple juice/bourbon/spices mixture every hour or hour and a half; I checked chip tray and water tray at each spray interval and refilled as necessary; I foil-wrapped the butt when internal temperature reached 165, and added some of my mop spray in the foil; kept bbq temperature around 240-250 after foiling. Finally reached 190 degrees at around 8:30 PM, more than 14 hours after I started. Having had enough, I took it out of the smoker, let it sit for an hour. It pulled easily, the bone fell out and the meat was moist. So although the results were good this time (not as good the two times before), why does it take me so long to reach a "pullable" temperature and why can I not reach the recommended 200-205 degrees pulling temperature that everyone else seems to do?
I appreciate any help.
Thanks
Up until a couple months ago, I've only done smoking on my Weber Genesis propane grill, and have had much success. I've done ribs, chicken and pork shoulder in this manner. Recently, I purchased the Camp Chef 24" propane smoker and have used it quite a few times with variable success. Ribs, fatties and whole chickens have proceeded without issues and the results have been good. However, the last three weekends, I've smoked pork shoulder (one picnic and two butts) and have time and temperature issues. Regarding the pork shoulder, I do a dry rub the night before and put it in the refrigerator overnight. The picnic was 10 lbs. and each butt was 6 lbs. (each was cooked separately on different days). My problem is with the length of time to get the pork to 200 degrees for pulling. As a matter of fact, all three pieces of pork have gone way over two hours per pound and I have only been able to get the internal temperature to as high as 190 (again, this took a lot longer than two hours per pound). I initially tried to keep the smoker temperature at around 225, but after the first disaster, I let the next two cook between 225 and 250. I'm using a Maverick dual-temperature digital thermometer, which I have checked for accuracy in boiling water. I have also used a classic metal thermometer to confirm the accuracy of my Maverick, and the readings are essentially the same. I've tried taking the meat out of the refrigerator early; made no difference. I've tried foiling at 165 degrees; made no difference. I put the barbecue temperature probe as close as I can get it to the meat. I've cooked on different shelves of the smoker; made no difference. I just cannot get the internal meat temperature to 200 degrees within any reasonable time frame. I do realize that the meat temperature stalls and each piece of meat can be very different, but what I am experiencing does not seem reasonable. Here's what I did with yesterday's 6 lb. butt:
Dry rub the night before; took out of refrigerator at 4:00 AM; pre-heated smoker; filled water tray and chip tray; started smoking at 6:20 AM. After the internal meat temperature reached 100 degrees, I sprayed with apple juice/bourbon/spices mixture every hour or hour and a half; I checked chip tray and water tray at each spray interval and refilled as necessary; I foil-wrapped the butt when internal temperature reached 165, and added some of my mop spray in the foil; kept bbq temperature around 240-250 after foiling. Finally reached 190 degrees at around 8:30 PM, more than 14 hours after I started. Having had enough, I took it out of the smoker, let it sit for an hour. It pulled easily, the bone fell out and the meat was moist. So although the results were good this time (not as good the two times before), why does it take me so long to reach a "pullable" temperature and why can I not reach the recommended 200-205 degrees pulling temperature that everyone else seems to do?
I appreciate any help.
Thanks
