I have a WSM smoker and have only smoked a few times with it.Today I smoked my third pork butt, (delicious by the way) but the directions I followed http://wyntk.us/pulled-pork-barbecue says to cook until meat temp gets to 205 deg. with a grill temp of about 225. I use the maverick et-732 thermometer (does a great job). On all the pork butts I did smoke they took forever to get to the 205 temp. The meat was 7.75 lbs. and the guide says it should take about an hour and half for each pound of meat. I got up early and had the meat in the smoker by 5:40. At 8:00 p.m. the meat temp was only 192 deg.
anyone have any ideas as to why its taking over 15 hours to reach the 205 internal temp? Hope I described it good enough. If not please ask!
anyone have any ideas as to why its taking over 15 hours to reach the 205 internal temp? Hope I described it good enough. If not please ask!
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