Pulled Pork Smoke Time Poll...

[hb99]

My smoking times for butts (between 7-8#) has been under 1 hour per pound at 250 with a final 200F IT.

I smoked one today in 6 hours (7.72# boneless). The one prior was done in 28 minutes per pound, but it was only a 4#er.

 

[chef jimmyj]

My smoking times for butts (between 7-8#) has been under 1 hour per pound at 250 with a final 200F IT.

I smoked one today in 6 hours (7.72# boneless). The one prior was done in 28 minutes per pound, but it was only a 4#er.

What kind of Thermometer are you using to measure chamber temp? You may be running hotter than you think.This can also happen in tightly sealed smokers that retain a lot of moisture but these times are very unusual for steady 250° smokes...JJ

 

[hb99]

I have a WSM and mostly rely on the dome therm that came with it.

For measuring meat temps I use a:

1) Steak Station digital meat therm. This has 4 probes. The temp ranges are indicated by little squares. There are 3 groups of 3 squares indicating temp ranges: 115-125 (rare), 135-145 (med), and 155-170 (well done). Each square lights up when the temp is reached (a plateau is a better description). I know this probe is for steaks and is limited (170), but this is how I use it:

I place all 4 probes through a potato and set it on the grate. I smoke the butt for 2 hours. I plug the probes into the reader then into the meat. For the 3rd time using this, the initial temp has always been at least 135. Then all I do is monitor the dome temp and the squares. I've done many steaks with this and they are always on the low side of being done (as anticipated/desired) so I wait until the last square lights up (170). Then I use one of the other probes (listed below) to verify 160 (or better) has been reached before foiling/panning. Then I remove the probes because they are no longer any use to me.

2) Range Master digital BBQ Fork and Probe therm. This measures temps, but also indicates rare, med rare, med, and well done based on the temp. As the temp rises it starts beeping at the higher end of the well done range (171-199).

3) Taylor TruTemp Instant Read digital therm. I calibrated this one in boiling water and it is within 1 degree of the Range Master.

I purchased these long before ever thinking about smoking. I've owned both of these for a year or more.

I do plan on getting a Maverick E783 sometime in the future (maybe the future is nw...where have I heard that before?? Hmmm). While I hate ordering things on-line I just might have to break down (one more time) and be done with it.

I admit that people need to be anal about some things in life...and IMO, making great BBQ would qualify. So, I'm pretty sure I got this/a process down that works for me.

Any opinions are welcomed. Thanks for your concern.

Bill

 

[hb99]

One other thing I forgot to mention...I don't use water in the pan.

I know, I know...after all my research on the subject the only concensus I come up with is there is no concensus on it. Meaning, it's a toss up, about 50/50.

 

[chef jimmyj]

Those are some really nice therms your are measuring your meat temps with and have no doubt they are accurate. The thermometer I was questioning the accuracy of is the WSM lid therm. These type of Bi-metal therms are notorious for being 50 to 100 degrees off. Additionally the Temp in the lid and the temp at the grate, where the meat is, can be very different as well.

What you got going is great, saves a lot of time adding wood. I am just saying that of the thousands of posts of smoking Butt, 30-60 minute per pound cook times at 250°F are unheard of.

It is not my intent to insult you or say you are making this up so please don't be offended...JJ

 

[cliffcarter]

My smoking times for butts (between 7-8#) has been under 1 hour per pound at 250 with a final 200F IT.

I smoked one today in 6 hours (7.72# boneless). The one prior was done in 28 minutes per pound, but it was only a 4#er.

 
What kind of Thermometer are you using to measure chamber temp? You may be running hotter than you think.This can also happen in tightly sealed smokers that retain a lot of moisture but these times are very unusual for steady 250° smokes...JJ

I agree with Chef JimmyJ, if you're getting done in less than an hour per pound then you are cooking at a temp much higher than 250°.

I routinely cook butts hot and fast, 300° gets me to about 50 minutes per pound. 250° is more likely to give you a cook time ratio of 1.5 hours per pound. My last butt was a 9+ pounder that got cooked at 325° and was done in 6 hours.

I know that this is an old thread(if you consider 2 years to be old, compared to some of the truly ancient threads that get resurrected here at SMF

), perhaps you can start over with your poll to include a hot and fast option because I know that more than a few of us no longer cook big cuts like butts low and slow.JM2C.

 

[hb99]

Thanks.

It doesn't bother me since I've only had success (so far), it's just the research and posts indicate smoking times should be longer.

I'm still clinging to the fact that my shoulders are smaller, therefore not as thick.

I currently have 3 in the freezer ((7-8#, Hormel from Aldi's) and picked up some fresh ones this morning. Oddly, they are less than 3# each. My wife asked for a 7-8# and the butcher (@ Fareway) said he could give her 3 to get to 7#. She only got the 2.

Now, what perplexes me (quite a bit) is when I see posts where people have shoulders that are up into the 10# range.

If you guys think I'm running too hot then maybe I should start using water in the pan...then again, you can't argus with success. ; ' )

Thanks for your time.

Bill

 

[chef jimmyj]

You are happy with what you are getting so there is no reason to mess with your procedure. It would just be fun to hear what the smoker temp is at the grate. That Maverick is nice and will give all the details...JJ