weber smokey mountain smoker

[mattyoc20]

Fairly new to the world of smoking. I got the weber smokey mountain smoker and have used it about a dozen times or so. Anyone else find that it cooks quicker than others? I know they say 1.5 hours per pound but my meats have cooked a lot faster than that all the time. Did a 9 lbs pork butt the other week and it only took 10 hours. Nothing I've cooked came close to the 1.5 hour mark

 

[bama bbq]

What temps are your cooks? I cook in the 250 - 275* range and do get done a bit sooner than those using 225*.

 

[hambone1950]

Hey Matt
I think that 1.5 figure is a real ballpark type figure that's meant to cover tons of smokers and tons of temperatures that people smoke at. My WSM typically likes to run at 225-250 with a few little dipsey doodles up and down thruout the cook. I'm sure some people with electric or pellet smokers might be cooking at much lower temps , which is certainly going to translate to longer cooking times.
I've never really calculated the pounds to time ratio of my cooks , but I do know that the brisket I did was a little under an hour per pound...but it was a small brisket.
The WSM is a great smoker. I have really enjoyed mine.

 

[mattyoc20]

I really enjoy mine as well. As to bama bbqs question I typically smoke everything around 225. I don't like going higher than that. I also typically don't do anything over 10 lbs and that's on the high side for me. Thanks for all the help guys

 

[themule69]

Matt have you checked the temp of your gauge?

Happy smoken.

David

 

[mdboatbum]

Check the temp at grate level with a calibrated thermometer. Something is off. A 9lb butt shouldn't be done in 10 hrs at 225.

 

[mattyoc20]

I have checked all my gauges several times

 

[mattyoc20]

We will see what happens today putting a 9 lbs pork butt and 6 pound brisket on today

 

[bama bbq]

We will see what happens today putting a 9 lbs pork butt and 6 pound brisket on today

We look forward to your outcome.  I gotta agree that a 9lb butt shouldn't be done in 10 hrs at 225.  Oh and don't get too wrapped around the axle with Hambone's high level technical terms like "a few little dipsey doodles up and down thruout the cook".  LOL

 

[mattyoc20]

Pork butt in @ 5am this morning temp at 225 already ay 155. Does tha seam normal?

 

[mattyoc20]

Checked the temp gauge on the smoker with my meat thermometer and everything checks out. I am hoping to pull the butt off at around 4-5 tonight but want it to be done to early

 

[mattyoc20]

Also not sure if it matters to much but I'm using yhe Weber Smokey mountain 18.5

 

[bama bbq]

Everytime I do a pork butt it takes a very predictable "S" curve to completion. Your cook is normal on any pit. It seems like it will straight line to completion but mine never has. Here's what I mean:



Note that I am cooking at a higher temp that your 225*. At 225* your stall will probably last longer than my slow climb to completion. Don't panic and bump up the temp. Just let it ride and your patience will be rewarded.

 

[mattyoc20]

Bama bbq thanks for the unput I truely do appreciate it

 

[bama bbq]

Just be sure to post the outcome and keep a log for what you did so you'll have a reference for any changes you wanna make. We look forward to your photos of the success!

 

[mattyoc20]

Will do pork butt is at 195 right now going on ten hours. Like I said before the 1.5 hours per pound rule has never applied to any of my smokes. Not sure why. As for the log, I started one a few weeks ago to track my smokes. Thanks again for the help

 

[mattyoc20]

Just pulled the Butt off at 205.  took about 10 hours 15 minutes.  Why does it cook so quick?  the brisket is holding fast at 170 right now i put that on about 9:20 this morning?  Pork is resting in the cooler pics will follow

 

[hambone1950]

Everytime I do a pork butt it takes a very predictable "S" curve to completion. Your cook is normal on any pit. It seems like it will straight line to completion but mine never has. Here's what I mean:



Note that I am cooking at a higher temp that your 225*. At 225* your stall will probably last longer than my slow climb to completion. Don't panic and bump up the temp. Just let it ride and your patience will be rewarded.

See , those little wrinkles in the red and blue lines are what us Atomical Fizzisizzes call dipsey doodles. :biggrin:

 

[bama bbq]

See , those little wrinkles in the red and blue lines are what us Atomical Fizzisizzes call dipsey doodles. :biggrin:

I hear ya bro! LOL

Why does it cook so quick? IMHO You HAVE to be cooking higher than 225*.

 

[mattyoc20]

I've checked it though the temps aren't off I'm positive off that. The pork butt was off the hook. My brother said it was the best he's ever had. The brisket was good. I've made better. It came out a little on the dry side. I'm sorry I forgot to take pics. I know I'm a jerk. I can even take pics of.leftoveleftovers bc there isn't any. Always a good sign I guess. But thank you all for the help. This is a great forum.