Should it take this long? Suggestions. 20hr pork butt.
8lb pork butt. Weber Searwood. @ 225. 18hrs later the temp is at 180. Had to turn the heat up to 250 just to get the internal temp to 195. 20hrs total. Is this normal? Any suggestions? Other than wrap.
by TickerTapeApe
6 Comments
Chyort1
Any chance it was still frozen in center?
BurtThundercock
I’ve had some take an absurd amount of time. Prefer to go no wrap but if I have one stalling too long or just not getting to temp I’ll wrap it and bump the heat a bit. Think my record was 24 hours on a 12 pound butt before. One thing to note is that of the four grills I’ve cooked on, they all ran 10-15 degrees cooler than what the controller was reading. That can make a pretty big impact on a cook that long.
Big_Professional_614
How close is the set temp vs actual ambient. My grill/smoker is 15 to 20 degrees cooler than the display shows. My myron mixon is dead on.
moguy1973
I put it on 180 smoke boost for about 2 hours then crank it to 275 on my Searwood. I think the longest a butt has taken me is about 7 hours.
hulsey76
Either you set the temp too low (which may be the case at 225) or as I have experienced (and subsequently have been told I’m fucking stupid even though I had no cook issues with other types of smokers) – pellet smokers don’t work as they are advertised. I mean that in terms of time, tenderness, and flavor. That’s why I stopped smoking on a pellet grill. I don’t care if people insult me – I get results now that I’ve switched, and that’s what matters. 250 is minimum though, and I’d cook it at 275 or even 300. Pork butt and ribs can take heat.
B-Georgio
I do sous vide for 16-24hrs at 165 then finish it on the smoker for 2-3hrs
6 Comments
Any chance it was still frozen in center?
I’ve had some take an absurd amount of time. Prefer to go no wrap but if I have one stalling too long or just not getting to temp I’ll wrap it and bump the heat a bit. Think my record was 24 hours on a 12 pound butt before. One thing to note is that of the four grills I’ve cooked on, they all ran 10-15 degrees cooler than what the controller was reading. That can make a pretty big impact on a cook that long.
How close is the set temp vs actual ambient. My grill/smoker is 15 to 20 degrees cooler than the display shows. My myron mixon is dead on.
I put it on 180 smoke boost for about 2 hours then crank it to 275 on my Searwood. I think the longest a butt has taken me is about 7 hours.
Either you set the temp too low (which may be the case at 225) or as I have experienced (and subsequently have been told I’m fucking stupid even though I had no cook issues with other types of smokers) – pellet smokers don’t work as they are advertised. I mean that in terms of time, tenderness, and flavor. That’s why I stopped smoking on a pellet grill. I don’t care if people insult me – I get results now that I’ve switched, and that’s what matters. 250 is minimum though, and I’d cook it at 275 or even 300. Pork butt and ribs can take heat.
I do sous vide for 16-24hrs at 165 then finish it on the smoker for 2-3hrs