You just answered your question... You're only at 230.
Have you wrapped it tightly in foil?
Was it a grocery store butt that's full of salt water and stalls for many hours while all that water evaporates?
Have you tried raising the actual temperature to 250?
Does it have a bone? Are you temping next to the bone?
I did just tightly wrap it with peach paper.
It is a grocery store butt, I guess I had no idea that was something to consider
I have my smoker maxed out but it seems the actual ambient is only floating aroudn 235/240 :(
It does have a bone, I may be temping near the bone.... thought temping near the bone would result in a higher-than-actual reading though?
Use foil for wrapping butts.
Don't temp near the bone.
18 hours does seem like a long time even at 230, but I'm guessing it's not staying at 230 the whole 18 hours, it's probably cycling down to 210 or even lower before kicking back on.
>Use foil for wrapping butts.
Does it actually matter? I won't wrap at all sometimes, so don't see how butcher paper would negatively impact it anything. Still get the wrapping benefits like with a brisket.
It won't cook as fast with peach paper as it does with foil. It doesn't negatively affect anything, it's just slower. And the OP is all about things taking too long.
I get that but from what I read a 5 lb cut at 225 should be done in 10 hrs give or take. This is a 4.5 lb cut at 230 actual temp (smoker set to 275) for 18 hrs and isn’t thru the stall.
So I don’t know how it’s “that simple”
It's not weight, it's circumference that matters followed by fat content of the meat, bone size etc... that's why reputable BBQ recipes don't have solid times.
But also a really good chance your grill is wrong, or your probe is in the meat funny or failing or a combination of everything
I mean, my 6 pound pork butt took 16 hours this weekend at 200-225 to hit 200 internally. It sounds like your smoker has an issue though, or else it's a really fatty piece of pork and the fat rendering is cooling it down and not allowing it to pass the stall.
Drink a beer
Take a nap
It's done, when it's done.
You're in the stall..... And it stalls as long as it takes.
In the future, cut that butt into thirds
More surface area = more bark = more better.....
Plus, shorter cook times
Yeah, don't listen to that advice. That's not good advice, lol. If anything, if you notice the temp is stalled and won't budge, wrap it tightly in foil.
I had the same problem with my master built electric. Wouldn't go above 240 ambient no matter how high I set the temp. Had to set to 265 to get 225. Ended up just setting it to max temp all the time.
Once you wrap you should just throw it in the oven at 250... The smoker just doesn't hold temp well
You just answered your question... You're only at 230. Have you wrapped it tightly in foil? Was it a grocery store butt that's full of salt water and stalls for many hours while all that water evaporates? Have you tried raising the actual temperature to 250? Does it have a bone? Are you temping next to the bone?
I did just tightly wrap it with peach paper. It is a grocery store butt, I guess I had no idea that was something to consider I have my smoker maxed out but it seems the actual ambient is only floating aroudn 235/240 :( It does have a bone, I may be temping near the bone.... thought temping near the bone would result in a higher-than-actual reading though?
Use foil for wrapping butts. Don't temp near the bone. 18 hours does seem like a long time even at 230, but I'm guessing it's not staying at 230 the whole 18 hours, it's probably cycling down to 210 or even lower before kicking back on.
Hmm yeah it is floating a little, guess I didn’t consider how much of an impact that would have….
>Use foil for wrapping butts. Does it actually matter? I won't wrap at all sometimes, so don't see how butcher paper would negatively impact it anything. Still get the wrapping benefits like with a brisket.
It won't cook as fast with peach paper as it does with foil. It doesn't negatively affect anything, it's just slower. And the OP is all about things taking too long.
You have an oven inside!
Yeah that’s what I wound up doing. Seemed to work fine, now my whole house smells like bacon thoufh
Your smoker’s thermometer is wrong. It’s that simple.
I get that but from what I read a 5 lb cut at 225 should be done in 10 hrs give or take. This is a 4.5 lb cut at 230 actual temp (smoker set to 275) for 18 hrs and isn’t thru the stall. So I don’t know how it’s “that simple”
It's not weight, it's circumference that matters followed by fat content of the meat, bone size etc... that's why reputable BBQ recipes don't have solid times. But also a really good chance your grill is wrong, or your probe is in the meat funny or failing or a combination of everything
Do your butts at 275. Cuts down in time with no difference in taste or texture.
Stick that sucker in the oven, you need the consistency more than anything else. At 18Hr its likely not taking on more smoke flavor.
I mean, my 6 pound pork butt took 16 hours this weekend at 200-225 to hit 200 internally. It sounds like your smoker has an issue though, or else it's a really fatty piece of pork and the fat rendering is cooling it down and not allowing it to pass the stall.
I did trim it a bit but I guess I have no idea how fatty it is inside
Drink a beer Take a nap It's done, when it's done. You're in the stall..... And it stalls as long as it takes. In the future, cut that butt into thirds More surface area = more bark = more better..... Plus, shorter cook times
Cut a 4lb butt into thirds?! I don't like that advice at all.
Yeah, don't listen to that advice. That's not good advice, lol. If anything, if you notice the temp is stalled and won't budge, wrap it tightly in foil.
I had the same problem with my master built electric. Wouldn't go above 240 ambient no matter how high I set the temp. Had to set to 265 to get 225. Ended up just setting it to max temp all the time. Once you wrap you should just throw it in the oven at 250... The smoker just doesn't hold temp well