DivotMaker said:
Bump your temp up to 250; won't hurt at this point, and should get it through the stall quicker (that's probably what's happening now). This is where a unit like the Maverick ET732 is handy - you can monitor your box temp and the meat.
Yes, it's taking longer than it should, but the cut of meat may also be contributing to that. I've cooked Boston butts that were done in a little over an hour per pound, and some that have been 2 hours per pound. Every piece cooks different, based on the density of the muscle, fat and connective tissue content. Hang in there, and you're good to take it out 199-200; it'll be fine.
By the way, do you have a large drip pan below the meat? Sometimes, that will lead to low box temp and long cook times.
HI;
I moved the temp up to 250 per your suggestion, just after I got your message, almost an hour ago now (at a little over 15 hours on the timer and at 174 degrees).
So with around an additional hour with it running at 250 we are here:
Karen thinks this was more like 7.1 pounds that she purchased from the butcher, I had thought it was closer to 8 before.
I do not have a drip pan in there. This is the smoker setup (sorry I didn't get a wider shot).
#3 smoker
No rack in bottom slot.
2nd slot has rack with the Miss Lilly's Flavor Savor hanging from it (in the middle right over the burner area)with about 2 cups of apple cider in it.
3rd rack position has the roast on it
Nothing above the roast, just the thermometer cord coming out the hole on the top.
Bottom is lined with foil and the top of the smoker / firebox lid is wrapped in foil.
No pan in there, just the foil and the flavor savor unit in there with the apple cider in it.
Based on the last hour, it looks like it is rising around 6 degrees an hour and is currently at 182, so I'm calculating that even at 250, it could still be another 3 hours from now before I get that additional 18 degrees that beings me up to the 199-200 range.
That puts my total cook time at close to 20 hours for a roast that is somewhere between 7 and 8 pounds. That works out to closer to 2.5 to 2.75 hours a pound, even with the boost to 250.
I'll get one of the mavricks or similar so I can monitor box temp as well. Do you think there is any chance my box is running to the cool side for some reason (e.g. I had it set to 225 for the first 15 hours, but if it was really only 210 that might explain the slowness)?
I guess what I will need to do is to check the box temp when I have no meat in there any see what I get.
Thanks again for the guidance.
Jamie
