Smoke times always off

[BladeFireLight]

I know things vary, but each time I do pulled pork I start earlier than the time before. Today I started at 3am, it's now 7:30pm and I'm finally up to 192 degrees.

Should it really take this long at 225

[Nate]

Lots of factors....

what kind of cooker
crutch or no crutch
humidity, spritzing, mopping
altitude
so on and so forth...

[BladeFireLight]

Altitude, cooker and no crunch has not changed.

Temp inside did drop to 205 when we got a little rain but shot back up afterwards. That accounts for about 40 min.

The outside temp was a little cooler by 10 degrees

Don't know about humidity.

The pork was about 1lb larger than last time but the with of the cut that was the same and that is the thinner thickness.

[Nate]

What kind of Cooker and what size was the pork butt

[Jon Solberg]

Short answer. Yes it can take that long if you don’t wrap. That said at 192° your close.

Im doing an 8lbs bone in tomorrow. It’s going on at 4a. I’m not going to wrap it. I hope it’s ready for the cooler by 8p.

Cooking at 225°. All the rest is not relevant.

Nate. He’s not landing the space shuttle. He’s just cooking a butt.

[JTpellets]

The size of the butt is always a major factor.... It is also a matter of composition. The amount of fat plays a factor. If there is more fat there is more evaporative cooling as that fat melts. Or something like that...

[jfmorris]

I've had butts take 10 hours (when crutched or when temperature ran hot in the smoker), and butts that took 18 hours. Most are in the 12-14 hour range, for a 7-8 pound butt, without crutching, at 225F.

[Jon Solberg]

Personally I’ve never seen a 8 lbs unwrapped butt cook at 225° that was done in 12 hours. But I’m at 600 feet above sea level so maybe there something to the altitude thing : )

[Spinaker]

Another reason that I cook at 275 F. At 225 F, it just takes so long.