Longer Than Normal Cook Times

Bean780

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I have a Pro780. Anytime I smoke a brisket or pork butt it takes wayyyyyy longer than it should to reach an internal temperature of 200°. For example, started a 4 lbs. bone in pork butt at 11 this morning at 250°. Currently it is 830 at night and only at 174° internal. Verified this with 3 different thermometers. Same thing happens with a brisket.
 

bfletcher

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Along with your meat verification process have you verified your actual pit temp? But also; I have never done a small 4 lb butt but my typical 9 lb butts require much more than 9.5 hours at 250f
 

Slimpicker

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I take my 9lb butts and cut them in half, more surface bark, HOWEVER NOT finished sooner!!
YES you would think a small butt would cook faster than one twice it's size but it doesn't.
11am is TOO LATE for any BUTT unless you like pulling pork at midnight!!!
I cut 2 9lbs for 4 4.5lb butts, started as early as I could in the morning.... made 9 at the very latest... was still pulling the last butt at 10:30 that night... 13.5 hrs later.

BEAN you need to allow for at LEAST 2 hours resting in a cooler added to the cook time or you are not doing your butt right.

You said NORMAL... normal is whenever the meat wants to be done at!!!!
So that's why you allow MORE THAN "normal"
 

bfletcher

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you need to allow for at LEAST 2 hours resting in a cooler added to the cook time or you are not doing your butt right.
When needed, I have on a few occasions done a HOLD of my meat in a cooler but I have never RESTED it in a cooler. I pull from the cooker, rest on the countertop ~30 minutes or so, and if I could not serve it after that rest then I would wrap and hold it in a cooler (or similar device) :)
 

Slimpicker

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First rule in meat smoking is "patience"... IMO, if you have not taking it from the smoker wrapped tight in foil and a towel, and packed in a cooler for 2 hours, then you are missing out on a much juicier and easier pull. Not to mention adding a "finishing" sauce to the fresh pulled.
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands.
If you've never done Pulled Pork with a "Finishing Sauce" before, you're in for a real treat!!!

But hey, to each his own I guess.

At the height of my business "The Fatted Hog", I was doing pulled pork and ribs for Grad parties and weddings...
fattedLOGO6.png

NO, not boasting, just saying smoking meat on a Traeger isn't my first rodeo
 
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Dugbbq

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When i do a over night smoke i use a wireless duel temp probe one for the meat and one for the grill . I set. The alarm min 100 F just in case grill cool down in the early morning. I check the meat around 8am if the color looks good i go into cooking mode kick temp 275 F .wrap meat at internal temp 160 f .pull it at internal temp 200F then put the meat in a cooler also put a towel over the meat.
 
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