Well I started around 7am this morning lol. (My alarm didn't go off!) here goes nothing.
Well I started around 7am this morning lol. (My alarm didn't go off!) here goes nothing
oh man...don't tell me that! I'd rather not be up until 3am smoking lol. I'm using the Step By Step recipe posted here and it's saying about 12-13 hours. UghGood luck!!!
I did an 8lber 2 weeks ago. Mine took 16hrs unfoiled at 250 degrees. 20 hours total from start to belly!!
My step by step was a 7 pounder, and actually only took about 11 hours, until I cut the heat back to 100° (instead of putting it in a cooler), but that was foiling at 165°. Foiling cuts the time down. And my Smoker temp averaged 240°.oh man...don't tell me that! I'd rather not be up until 3am smoking lol. I'm using the Step By Step recipe posted here and it's saying about 12-13 hours. Ugh
Yup......Crank it up and you'll be done in time.....The toughest part is leaving the smoker closed.
My step by step was a 7 pounder, and actually only took about 11 hours, until I cut the heat back to 100° (instead of putting it in a cooler), but that was foiling at 165°. Foiling cuts the time down. And my Smoker temp averaged 240°.
If you started at 7 AM, use at least 240° to 260° smoker temp, don't open the door until you foil it at 165°, you'll be in good shape for being done by Dinner.
Bear
Had to add some wood snapped a quick pic
That's why we like the AMNPS. You don't have to open the door for up to 11 straight hours.Had to add some wood snapped a quick pic
Every piece of meat is different, so we can't tell you when it will be done.Sorry if I'm thread jacking, startEd a 6lb at 9am, how long should that take?
I woke up at 8am pulled out the shoulder let it sit at room temp till I got my smoker up to temp. For past 2.5.71 hrs it's been a steady 230 degrees. I have not opened the cook chamber but have opened the firebox.maverick thermometor is acurate.
Slept through alarm as well. Trying to have it doNE in time for tonight's fight.
Exact weight is 5.71 lbs
Yup, If I was pressed for time, I would go to 260° just in case. My MES will only go to 275° Max. My Step by Step 7 pounder took about 11 hours.
I had a 4.5lb boneless take 14 hours at 225F - 240F. I put it on at 7am and we didn't eat until around 10pm!
My two cents? I would smoke at a minimum of 250F and bump to 275F to get through the stall.
Good luck!