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Sammy_Shuford
04-11-2010, 10:58 PM
I have an Electric Bradley Smoker, with the PID control system, normally a pair of Boston Butts take 12-14 hours to reach 190 internal. That at 225 +- 2.

I preheat to 300, and are getting quicker at loading my unit. Temp only dropped to 250 when I loaded the butts in. Turned PID down to 225, and it settled out there and maintained.

It was not cold out, my door seals good. Dual elements running and holding 225.

Today it was 22 (yes twenty two) hours to reach 190 internal.

Both butts about 10 pounds, both on one rack, room for air flow around each.

Any ideas? OLD meat?

Got a good bark, and the meat taste great.

bigabyte
04-11-2010, 11:12 PM
Could have been really tough pieces of meat that took a long time to break down I suppose. That is a CRAZY long time though...

Sammy_Shuford
04-11-2010, 11:17 PM
These did come form Wal-mart, and I normally buy butts at the pig.

BRBBQ
04-12-2010, 12:31 AM
My 1st electric smoker was also my last, I took it back with in the 1st week of owning. I had the same problem, seems to take for ever to cook. The family got tired of waiting and went to Mc D's. I wasn't happy!

Midnight Smoke
04-12-2010, 12:56 AM
I would pick up an oven thermometer and sit it on the rack to check the temp.

Chef Jim
04-12-2010, 07:54 AM
And I thought I had screwed up my butt.

Heavenly Hog
04-12-2010, 09:22 AM
Good Meat, Bad Meat...It shouldn't matter. 22 hours was way to long. You could cook a large hog in that time. Cooking a 10lb butt at 225-250 should be done in 10-12hrs tops. Is your PID thermocoupler reading an accurate temp? You can check it by putting it in boiling water and see if the temp reads 212F. Something isn't right.

peppasawce
04-12-2010, 09:25 AM
I would have went to mickieD's too LOL!! I know you were upset pal!! Sorry to hear this