Hey this is my first post here. Love the website and bought the book and finally signed up for the pit master club. My wife bought me a 24" smoke vault and it seems that I can never get my food to temperature even close to the times that meathead lists on the recipes. Yesterday I smoked a pork shoulder that was roughly 6 pounds and it took 21 hours to get to 203 degrees! I was running the smoker at 230-240 degrees all day and kept my water pan full. Does that sound right? Thermometer is a maverick et733 and double checking internal temps with an instant read.
Thank you
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
That's a long time, but it could happen. Just double checking, but are you measuring your cooker temp at the grate with the second Maverick probe? Also, how did that 21 hour shoulder turn out? And, if by "shoulder" you are referring to a picnic and not a butt, the picnic has a lot of bone in it which can significantly effect the cooking time in my experience.
BTW, welcome to the Pit. When you get a chance, you might want to get your signature set up so we can know a little about you and what equipment you are using, etc.
Thank you I'll set that up in a little bit. And yes Ye second probe is clipped on the same rack as the meat. A few inches away. There was only one bone in the meat I'm not exactly sure which cut it was, the butcher I go to has great meat and good prices but the counter help isn't always the most helpful. It came out good. Tender and moist. Would it help to bump the temperature up a bit from the start?
You can do butts or shoulders up to 275ºF. Also, as theroc says, if you wrap it at the stall it will reduce cooking times quite a bit. I'm not a huge fan of wrapping butt and I never wrap ribs, but some folks love it.
Hi Chrisengler. I also have a 24" SV and the last pork butt I did was about 6 lbs bone-in and it took about 10 hours to reach 198 when
I pulled it. I did wrap the roast when it reached 155, though, and was cooking between 240 and 260. If you didn't wrap, I could imagine
the cook stretching out because of the stall. No idea if that couple account for the extra 10 hours.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Welcome to The Pit Chrisengler. It's great to have you here. Thank you for your support.
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