I know there are a lot of folks on here that use a smoker and have become experts. I am not one of them, and just got one a month ago.
My question to the experts - I have trouble getting the meat to the right temperature in a reasonable amount of time. I have verified thru independent temp gauges that the smoker is working fine.
I have tried different cuts of meat and the same issue happens. This past weekend, got a 3.75 pound pork butt. Put it on the smoker at 225F with vent fully open. Internet says it should take 1.5 to 2 hours per pound to get up to 195-200F. It got to mid 150s and then started creaping up. After 9 hours it was mid 160s and based on the trend it wouldn't have gotten to 200 for 20 hours. Finally gave up and threw it in the oven at 350F for 30 minutes to get it up to temp. It was great to eat, but I have to think switching to the oven is not right.
I read about the "stall", which makes sense, but I never seem to get out of it. I also read you can put it in tin foil once it stalls.
Curious of others experiences and how I can get better at this.
My question to the experts - I have trouble getting the meat to the right temperature in a reasonable amount of time. I have verified thru independent temp gauges that the smoker is working fine.
I have tried different cuts of meat and the same issue happens. This past weekend, got a 3.75 pound pork butt. Put it on the smoker at 225F with vent fully open. Internet says it should take 1.5 to 2 hours per pound to get up to 195-200F. It got to mid 150s and then started creaping up. After 9 hours it was mid 160s and based on the trend it wouldn't have gotten to 200 for 20 hours. Finally gave up and threw it in the oven at 350F for 30 minutes to get it up to temp. It was great to eat, but I have to think switching to the oven is not right.
I read about the "stall", which makes sense, but I never seem to get out of it. I also read you can put it in tin foil once it stalls.
Curious of others experiences and how I can get better at this.
