This seems to be a habitual thing…

Dawgtired · April 30

I’ve had a relatively small pork butt on… 225, indirect, now for approaching 24 hours and the IT is only 170. Here is the graph from my FB 500. I checked the temp with a thermapen and it was dead on. Am I smoking this at too low of a temperature. These long cook times seem to be a normal for me. Suggestions? Thoughts?
THANK YOU!

DoubleEgger · April 30

Even at 225F, it shouldn’t take that long. Check the grill temp probe. I bet it’s off. I prefer 275F for pork butts. Saves time and tastes better imo.

shtgunal3 · April 30

I normally run 275-300, wherever the egg settles in, when doing pork butts. You can go even higher for the turbo method but 275-300 is what I prefer.

ColbyLang · April 30

24 hours is a long time on a butt. Something ain’t right

lousubcap · April 30

What is the weight of the butt as I have always found the smaller butts and briskets run longer per lb than the larger ones. However, 24 hours is too dang long.

dbCooper · April 30

Not offering any solutions or explanations to you, only my prior experiences. The first several years of Egging low and slow, 225' F dome was my goal. Many butts of various sizes and all finished at 16-20 hours. Given that, you may not be cooking at 225' dome.

250ish dome or more is easier and faster to finish line.

Whatever method, verify the correct placement and calibration of your electric and mechanical temp measuring devices. That may be where the troubles are.

Dawgtired · May 1

You very well may be correct. Controlled says 251 and is clipped to the thermometer stem

Dawgtired · May 1

Thanks to everyone that responded. I really appreciate it. I was sure the FB500 pit probe was the problem. However I calibrated it this morning. The FB came in at 210. The dome thermometer was reading about 30 degrees low. So I was actually cooking at 225 and it took 28 hours even with me bumping it up to 315 for the last two hours. Definitely cooking at 275 moving forward, but as was suggested, that is way too long, even at 225. Thoughts or suggestions are greatly appreciated, as always.

fishlessman · May 1

Dawgtired said:

Thanks to everyone that responded. I really appreciate it. I was sure the FB500 pit probe was the problem. However I calibrated it this morning. The FB came in at 210. The dome thermometer was reading about 30 degrees low. So I was actually cooking at 225 and it took 28 hours even with me bumping it up to 315 for the last two hours. Definitely cooking at 275 moving forward, but as was suggested, that is way too long, even at 225. Thoughts or suggestions are greatly appreciated, as always.

cooking at 225 the internal doesnt even hit 140 degrees in the first 7 to 8 hours, i still cook that way to extend cook times bumping it up in the morning to mid morning to time when lunch or dinner will be. i dont use a controller, i just like to start the cook about 10 at night , spend the morning out on the lake, get back and eat sometime around 2 to 3 in the afternoon. i bump temps up or down early morning depending were the cook is at and walk away.

Dawgtired · May 1

fishlessman said:

Dawgtired said:

Thanks to everyone that responded. I really appreciate it. I was sure the FB500 pit probe was the problem. However I calibrated it this morning. The FB came in at 210. The dome thermometer was reading about 30 degrees low. So I was actually cooking at 225 and it took 28 hours even with me bumping it up to 315 for the last two hours. Definitely cooking at 275 moving forward, but as was suggested, that is way too long, even at 225. Thoughts or suggestions are greatly appreciated, as always.

cooking at 225 the internal doesnt even hit 140 degrees in the first 7 to 8 hours, i still cook that way to extend cook times bumping it up in the morning to mid morning to time when lunch or dinner will be. i dont use a controller, i just like to start the cook about 10 at night , spend the morning out on the lake, get back and eat sometime around 2 to 3 in the afternoon. i bump temps up or down early morning depending were the cook is at and walk away.

When you say bump it up… to what temperature on average?

fishlessman · May 2

Dawgtired said:

fishlessman said:

Dawgtired said:

Thanks to everyone that responded. I really appreciate it. I was sure the FB500 pit probe was the problem. However I calibrated it this morning. The FB came in at 210. The dome thermometer was reading about 30 degrees low. So I was actually cooking at 225 and it took 28 hours even with me bumping it up to 315 for the last two hours. Definitely cooking at 275 moving forward, but as was suggested, that is way too long, even at 225. Thoughts or suggestions are greatly appreciated, as always.

cooking at 225 the internal doesnt even hit 140 degrees in the first 7 to 8 hours, i still cook that way to extend cook times bumping it up in the morning to mid morning to time when lunch or dinner will be. i dont use a controller, i just like to start the cook about 10 at night , spend the morning out on the lake, get back and eat sometime around 2 to 3 in the afternoon. i bump temps up or down early morning depending were the cook is at and walk away.

When you say bump it up… to what temperature on average?

i just look at it in the morning before heading out and make a determination of where its at, could bump it up 25, sometimes a 100, sometimes i drop temps. it all depends when it needs to be done. like i said, i control temps manually, and add to that i went years without a temp gage.

DoubleEgger · May 2

Do you use a platesetter? If so, make sure a leg is positioned to block the air draft (heat) from the thermometer.

Dawgtired · May 2

DoubleEgger said:

Do you use a platesetter? If so, make sure a leg is positioned to block the air draft (heat) from the thermometer.

After aaaallllllllll these years, I’ve never heard that before. What’s the rationale behind that?

This seems to be a habitual thing…

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