Smokin-It User Forum!
Smokin-It Smokers => Model 3 & 3D - The Big Brother => Topic started by: azbohunter on October 13, 2023, 05:36:51 PM
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Put a 8# (approximate) boneless Pork Butt from Costco in at 6:30PM last evening @ 225, 20 hours in a it is smelling delicious but only up to 187*. What do you all think, I'm leaning towards letting 'er roll. Anything to be concerned with? I did crank up the heat to 240 about 19 hours in.
Smokin-It #3
Auber contoller
7 ounces of pecan
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It's probably done by now....
Next time crank your temp to 275 to 300° and cut your time about 8n half.
All meats are different and you butt stalled around 160°. And can stay there forever it seems.
Once out of the stallitwill climb quickly.
Myfirst butt at 225° took 18 hours(missed dinner)!
Cranked temp to 275° on next butt and was done in 8 hours.
I couldn't tell the difference from low and slow to hot and fast.
Paul B
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I think you're right! It's up to 195 now so really close. I have always done 225 and this is the first time I have gone this long. I double checked cooking chamber temps with 2 other digital thermometers and verified that it is correct.
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I remember my first butt on the 3D when I got it. Pure panic; so I called Tony (an original forum member) and he essentially said it is done. I was close to the 17 hour mark. The bone pulled clean. Very tasty and moist. So here is what I believe happened. My probe was in meat and the tip in a fat pocket. At some point (maybe during the stall), the fat rendered and the tip was now in a void or lost contact with the muscle. I believe that happened. I use an instant read and probe butts and briskets in a couple of places just to verify. I start probing around the 12 or 14 hour mark.
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Thanks David, sounds feasible. I am so close I am going to let it ride now and I will probe in several spots when I pull it. I double checked chamber temps with 2 other digitals so I am comfortable that it is running true at 240.
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Let us know what you find!