Another marathon butt

Klondikesmoker · January 25, 2010, 07:50:32 PM

The last butt took 25 hours. hoping this one would not take so long so started with 9 instead of 12lbs. Put it in at 8pm sunday night. temp stalled at 165 for SEVERAL hours and SLOWLY rising. why do all (2) the butts I do take so long? This one still isn't even close after 23 hours. vent is 100% open, garage temp is 0-10C (32-50F) the garage cooled down over night then I put the heater back on. Meat is on the third rack from bottom BDS6. I poked the meat and lots of juice ran out for a couple of seconds.

Time Tower Meat Auber
2000 214 51
2030 212 56 209
2230 220 95 215
midnight 228 114 210
0200 216 124
0830 212 151
1100 216 155 208
1300 217 158 208
1440 221 161 210
1700 220 164 turned temp up to 220
1800 228 166
1930 228 170 218

The probes are both attached just under the meat about 1 inch away and 3 inches apart the Auber sensor is hanigng about 2 inches lower.
Would have thought the Auber would be reading higher as it is closer to the heating element. the Auber is closer to the door and the Maverick is slightly closer to the back , both are about the same hight as the Bradley sensor, when checked the Bradley sensor was in between the other two temperatures.

I know, I know, don't panic .....butts have their own rules. It will be done when it is done.

I would just like to have a butt be done in readonable time instead of a marathon. I am not looking forward to staying up until 3am to get this done.

Klondikesmoker.

classicrockgriller · January 25, 2010, 07:53:20 PM

Set the alarm on your maverickfor the finished IT of your butt and go catch some sleep.

MPTubbs · January 26, 2010, 04:41:08 AM

I always set my brisket on the 2nd rack from the bottom of my 6 racker.

The closer you put the brisket to the element the faster it will cook.

I have been told by some here that the bottom rack can be brutal to a piece of meat.

My temps in the garage are colder than your temps.

My last load of brisket was 26 pounds and took 25 hours.

Caneyscud · January 26, 2010, 06:41:30 AM

Klondike, I wish I had an answer, but don't. I have never had one take that long, but then again, I haven't done a huge one in the Bradley just in my stickburners or the traeger. Don't be afraid to crank that thing to 235 or 250. It won't hurt a thing and get you done faster. When I do that, sometimes when it breaks through the plateau, I will lower the heat to 225.

Klondikesmoker · January 26, 2010, 07:00:28 AM

7am and still only at 184, this is now 35 hours.

classicrockgriller · January 26, 2010, 07:02:32 AM

KDS,

You are indeed the winner of the "Slow Butt Award"

You have the slowest butt that I have heard so far! ;D

Klondikesmoker · January 26, 2010, 09:00:25 AM

Well I moved the meat probe around and got a reading of 190* so I FTC and will wait a couple of hours to pull it. Moving the probe only gave me 4* difference so not a big deal. Still can't figure out why everything takes so much longer than the rest of you.

On a good note, I was trying to get a thicker bark and think I succeeded. Looks great and a piece just happen to fall off and fell into my mouth......... tastes great.

Just cooking up Vaunted Vinegar Sauce by Habenero Smoker, everything will be ready for lunch today

I will be starting the jerky at noon today and hope it will be done before midnight.

Klondikesmoker

bigcatdaddy · January 27, 2010, 07:13:42 AM

I just got done smoking 40#'s of butts. I had 4-10 pounders. The first butt came out at 14 hrs and the other 3 came out at 16hrs. Box temp was set at 230. I couldn't get all 4 butts in the smoker at once, so I ran the first 2 on a 4 hour smoke then transfered into the house oven and put the other two in the smoker for there 4 hour smoke. These didn't take as long as I thought they would've and they never stalled as long as I thought they would have. The only thing I can think of was that the fat caps on top were not as thick as some I've had. I also think a lot has to do with probe placement. There was some places that I checked with my thermopen that at as much as 5 degrees difference then the Maverick. They turned out great as butts always do.

BCD

OU812 · January 27, 2010, 07:30:25 AM

Bummer you had another "marathon butt" session, some times its the pig but twice in a row that sucks.

At least you got the bark you wanted and I'm sure the butt was good.

So how did the house smell after doin the Vaulted Vinegar Sauce? ;D

cgaengineer · January 29, 2010, 03:11:07 PM

That's not a marathon, that's an enduro! :D