Pork Smoke time

Discussion in 'General Discussion' started by ga65, Apr 5, 2014.

  1. ga65

    ga65 Newbie

    I could use a little advise with this one. Got a new smoker a few months ago and I have used quiet a bit. The one thing that I am noticing is that it takes a lot longer to smoke something. For example, I recently smoked a 6 lb bone in pork butt that took almost 19 hrs to hit 195. The smoker was set at 230 for the first 17 hrs then I turned it up to 270 just to get it up to 195. During the smoke i never opened the door so i dont have a loss of temp. I use the long pellet tube smoker. I have tested and retested my MAV 732 and It's dead on. I have used several different smokers in past and it has always taken 1.5 to 2 hrs per pound.

    The smoker has turned out some amazing meats over the past several weeks so I can't really complain. I was just wondering if anybody had any ideas to why. Almost forgot, I have a Smoke Vault 24. Thanks

    BD
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hmmmm----Do you keep the Mav smoker probe near the meat ?

    A 6 pounder shouldn't take that long at those temps.

    Bear
     
  3. golfpro2301

    golfpro2301 Smoking Fanatic

    I had a problem like this at my last comp. I was smoking (2) 5# pork butts. I put them on at 10PM the night before and was planning on pulling them around 12 noon the next day to rest for a 4PM turn in. I smoke mine at 235* and take it to an IT of 202*. At 9AM they were only at 175* I let it ride at same temp until 12 Noon and they were at 190. I bumped to 270* to finish them to my desired temp and they were finally done around 2PM.  The only thing I can think of is that there was a lot of fat inside mine that cooled the meat as it was melting creating a really long stall. I would imagine this was the same thing that happened to you.
     
  4. ga65

    ga65 Newbie

    @bear
    I usually keep the temp probe on the same rack and a couple of inches from the meat.

    @golfpro
    Yeah maybe that was it. I usually get my meat from the local butcher. Next time I will try to trim some fat off or get it cut from the butcher a littler more lean.
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hmmm, I guess the only thing left is the piece of meat was just different.

    As long as it tastes great & isn't dry. See what happens next time.

    You could always start earlier, and if it gets done too early, just wrap it & put it in a cooler with towels to hold for time to eat.

    Bear
     
  6. ga65

    ga65 Newbie

    I've heard that if u wrap it once it hits about 160 it will help drive it through the stall. May give it a shot next time. Thx.
     
  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I agree with Bear. Maybe a strange hunk of meat.[​IMG]  .  You said it was Bone -in , did you try the pull at 10hrs.  or so [​IMG]. I really don't use a therm on my Butts, and estimate the time (adding 2 to 3 hrs. for good Bark production). Like you I don't open until my time estimate is done , then tug the Bone.

    Pick  -up your meat and examine it , customers will think you are crazy , but you avoid those with a lot of hard fat). JMHO[​IMG]

    Have fun and . . .
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yes, foiling usually will get things through a stall faster.

    If you look at the 7 pounder I did at the link below, you will see that I foiled it at 165* IT, and I turned it up to 260*.

    Then it went from 165* to 203* in 2 1/2 hours. (38* in 2 1/2 hours)

    Click here:

    Pulled Boston Pork Butt  

    Bear
     
    Last edited: Apr 7, 2014
  9. ga65

    ga65 Newbie

    Thanks for all the replies. I gonna smoke another butt in a few weeks and I will see what happens. Thx again guys.
     

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