I've got a 4.5# pork butt smoking right now. This is my first time using a Slow 'n Sear, having used a Smokenator for a few years. I've had a little trouble holding the temp down, with it spending more time at 235' instead of my target of 225'. I don't think that difference is critical but it seems that the meat may be cooking fast. Its been on for 2 to 2-1/2 hours and the internal temp already is around 130'. A long way to 203', I know, but does that seem fast to any of you guys? Thanks for any help.
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Not really once it hits the stall you will be wishing it was going that fast -
It's only a 4.5 pounder, it's cooking right on scheduleComment
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That is totally normal. and 235 F is not really that different than 225 F. Those are guidelines. I would say you are doing very well considering you are running a new set up. Keep the smoke rolling brother. You are sitting pretty.
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Thanks, guys! I appreciate the support. I'll post back here later to let you know how it comes out.Comment
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Yeah, I'd say the stall will even things out. Especially if you don't wrap to power through it. Even if it does get done a little sooner, some extra holding time can only make it better.Comment
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What the others said. Just lean back, pop open a cold beverage and enjoy.Comment
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Far better to be ahead of schedule than behind. Let the smoke and time do what it does.Comment
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Most here would consider anything between 225* and 275* acceptable for a butt. Some might even go higher - especially the PBC owners. I started out trying to maintain 225* as closely as possible, but now I'm happy anywhere in the range I mentioned above.Comment
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Well, I'm waiting for the stall to start but so far haven't seen a hint of it. The kettle temp has risen as high as 285' and that's with both top and bottom vents virtually closed. My kettle does leak air but this is the worst I've seen it and I have to wonder if the Slow 'n Sear is running that much hotter than when I've used the Smokenator. Internal temp for the butt is now 160' with no sign of the stall. I'd love to see it stall for a few hours at this point. I'm about 3 to 3/12 hours in.Comment
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Bathgate, if you are using a 10 year old Performer, I would consider checking your ash sweep fins, to make sure they are actually in contact with the kettle bottom. I found that mine were bent a little, so they were letting air in even when I thought they were closed.
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Sounds like you are on track for a perfect BBQ! Since the SnS is new to you (still new to me also), I think we have to record data, like you are doing and change one thing next time. It may be that your lid leaks a little -- maybe next time try binder clips.
You might look to add another quart of boiling water to the trough if the temps are hanging out above 250F. I imagine you've got little to none left of the original.Comment
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I don't cook on your cooker, but the typical stall for me takes about 6 hours to go from 160 to 180 when cooking at 225. Of course, that is without wrapping. Wrapping cuts the stall about in half.Comment
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It typically takes about 3 hours to go from 180 to 200. Based on being 130 at the 2 1/2 hour mark that would put you at a 12 hour Boston Butt cook. That would be normal for me. I usually put the cook on overnight so I usually don"'t usually notice the 130, but I remember seeing it a couple of times and being alarmed that it would cook too fast. It never happened.Comment
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6-1/2 hours in and I've hit the stall. Been sitting at about 172' for almost an hour now. Kettle temp is finally right around 225' and constant. I added some more charcoal at 6 hours when temp had fallen to 210' Butt looks and smells great but I figure I'm still 2 to 4 hours away.Comment
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It still seems like you are on track!! Keep us posted. I'm up working all night tonight. Would love some pictures
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