Cook time for pork butt

[dreys50]

Hey guys,

So I am using the wall mount sensor for my Auber PID in my OBS. I generally cook on the middle 2 racks, so my sensor is mounted between the lowest rack, and the 2nd up from the bottom.

This past weekend I cooked a 7lb bone-in butt @205F, and it took nearly 30 hrs to get to 190 (I just took it out at 185).  My ambient temp was upper 70s F, and my OBS is protected from wind.

It turned out great and the time wasnt even really a problem, but it seemed like a very long time to me. Could this be due to the location of my sensor?

I know the Auber instructions say to mount below the uppermost rack and mention that the temp is inconsistent towards the bottom of the unit - BUT Ive always bought into the idea that you want the temp of the heat exposed to the meat (bottom) so I mounted it lower do to my rack preference. Wondering if this lead to my longer cook time.

[FLBentRider]

The back of the box is hotter than the front. I've never measured how much. This stems from the fact that the heating element is at the back.

I could have just been a stubborn butt.

[RAF128]

What I've notice with my Digital smoker, where the temp sensor in on the back wall right above the heat, is that the temp indicated on the bradley SG is much higher that what is shown on my PID.   The sensor for the PID is hanging from the top down.   I've confirmed the PID temp is correct with another sensor in the tower at the same time.   Prior to getting the PID everything took longer to cook than expected and IMO that's because the actual temp inthe tower was lower than I thought.
What I did with my last pork butt was to put tin foil on the back half of the   "V" tray.   Dripping could still drip out the bottom of the tray but the heat was deflected towards the front and not straight up to the sensor.    IMO it work very well.   Did the same with some Sausage I made. 

[ArnieM]

Yeah, temps vary in the cabinet.  That's why some install a fan.  And yes, some butts can be ornery.  The bottom is you did the correct thing - cook it 'til it's done.

[Quarlow]

Definitely. It is finished when it's IT is right not when the hours have run out.
I personally would not mount my probe to the back wall. As others have said it is right above the heating element.
The best way I have seen is to slide it into a couple of paper clips hanging under the lowest rack that has meat on it Right in the middle of the rack. This will give you the closest temp to what the meat is actually receiving.

[hal4uk]

30 Hours?
Like.. with a "3" and a zero? 
30?

[Quarlow]

Yeah it sounds like he was really cooking at 160f or 170f.

[classicrockgriller]

Yeah it sounds like he was really cooking at 160f or 170f.

Was probaly cooking at his finished IT, 185*

[hal4uk]

Yeah it sounds like he was really cooking at 160f or 170f.

Was probaly cooking at his finished IT, 185*

BINGO.

[dreys50]

Yes, 30 hours. It was pretty insane.

The Auber PID was giving me a steady reading of 205F the entire time, which is why I ask if my probe location was giving me a poor reading at which the Auber was working off. I completely agree that the actual temp was probably 185, it makes perfect sense. I guess I may try the Auber suggested location, or go back to the hanging probe.

[Mr B]

Yeah it sounds like he was really cooking at 160f or 170f.

Was probaly cooking at his finished IT, 185*

BINGO.

I'll Bingo that Bingo.