Meat temperatures won't come up

[HeyVann]

I would like to start off by saying I'm new to this site, and at the same time say that I'm impressed by the professionalism of the people that post and reply to posts. I purchased the digital Bradley a week ago and I have been surfing your forum on a regular basis. I'm new to smoking and I wanted to do it correctly. I have smoked a few things so far and they all have come out better than I would have imagined. That said I'm confused by what is going on with the load that I have in the smoker at this time.
I put two port butts about 4-5 lbs each a side of ribs  in at 8 am yesterday morning after preheating to 250. I then turned the heat down to 220 for the cook. I smoked for 4 hours. I pulled the ribs after 10 hrs and they came out perfect. I followed the direction on the ribs of wrapping them in foil after a few hours and finishing the cook in the foil. My confusion comes with what is going on with the butts.
The smoker temp is staying within 10 degrees or so of the 220 set temps. I have not been opening the door any more than necessary.  I cannot get the butts to go above 145. I thought the meat thermometer was not working properly so I tested it in boiling water and it was right on. I even used a different thermometer and I still get the same results. The meat is not going above 145. I took one of the butts and made a cut in it and used a very accurate infrared spot radiometer and it indicated a temp of  162.
I have now wrapped the butts in foil and turned the heat up to 240 and will wait another few hours to see what happens. According to several posts I should look for a meat temp of 175-195 depending on the poster.
I can't figure out why after this much time in the smoker the meat temp is not higher.
Thanks
Van
prof

[Habanero Smoker]

Hi HeyVann;

Welcome to the forum.

I'm not sure what is occurring that the temperature is stalling at 145°F, and you get that same reading with two probe thermometers. The infrared could be reading higher because you didn't make the cut deep enough or wide enough, and you are getting a reading that is closer to the surface then the center.

There is what is called the "plateau effect"; but that generally occurs around 160°F - 170°F. That is when collagen (connective tissue) rapidly begins to break down,converting to gelatin. During this time a lot of moisture is release, and this cools the meat, and prevents the internal temperature from rising, and occasionally drop. This will continue for a few hours until you will see the temperature begin to rise again.

The 145°F is puzzling, because connective tissue doesn't start to break down until around 160°F. I hope someone else can provide an answer.

[LilSmoker]

Hi and welcome HeyVann, well apart from what Habs has already mentioned, i just have a couple of thoughts.
Maybe the probes were reading wrong and the meat was actually at 162°F and had already entered the "plateau effect" and you needed to allow more time for the fat to break down, and temps to rise?
It's quite common for a large butt to take 15 hours plus to cook from start to finish in the Bradley, and as the ribs were also cooking, this adds to the meat mass, and so slowing the cooking down, maybe they just needed more time?

The other theory might be that your box temp is a lot lower than the thermometer is showing? the actual door thermometer can be a long way out on some models? and maybe you were cooking at lower temp than you thought?

Regards........LilSmoker 

[HeyVann]

Hey, LilSmoker & Habanero Smoker, thanks for the help. I'm going out to get another meat thermometer and an oven thermometer today.

I have to say it was like magic. After putting foil on the butts and cooking them another three hours they reached 180. I could tell as soon as I picked them up they had transformed from a firm piece of meat to one that wanted to fall apart in my hands. I prepped them for the evening meal. (Friends and neighbors will be getting a lot of it also)The flavor is awesome. Is it common to wrap butts towards the end of the cook?
I'm not big on forums, but this is one that I will be visiting every time I get ready to use the smoker. Because of the real help I see offered here and none of the BS kid stuff I find this to be a great site.
Thanks again for the help.
Van

[westexasmoker]

Welcome to the forum HV!

Wrapping with foil or tenting at the end of the cook is pretty common and one of the best things you can do is the FTC before your meal is ready!  Once again welcome aboard!

C

[beefmann]

Welcome to forum HeyVann

Lil smoker and others have set you  stright.. on any large volume of meat hitting 10 lbs or more dont worry about the box temp ot it just be pacent it  just  takes time and like previously stated the fat needs to break down to have a great piece of  meat..


just take your  time.. I  have cooked a 15 lb. top surloin roast that took 18 hours to cook and almost  lost it  when it  fell apart when it was removed out of the  smoker... this was this past 4 of july picnic and there was none left  >:( >:( and i wanted seconds.. but no big  deal it was among  friends and we all  enjoyed

[Wildcat]

Welcome to the forum.  Butts can take what seems like forever sometimes.  It is not uncommon for mine to take 20 to 24 hours when I do 2 bone in butts.  Of course I smoke mine between 205 and 210.

[Habanero Smoker]

Your welcome.

Once you get through the plateau the temperature will rise fairly fast.

[HeyVann]

Thanks to all for your help

Van