how long?

Discussion in 'Beef' started by gethenet, Mar 15, 2008.

  1. I put a 3 lb corn beef on the smoker less than 2 hrs ago...its already up to internal temp of 123...how long should this take to smoke?

    it read 40 degrees when I put it on
     
  2. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Need some more info.... what temp, weather conditions, etc. Dont forget, will probably reach the dreaded "platuea" (okay, I cant spell it)so that will add time. A rule of thumb is about 1.5 hrs per lb of meat for larger cuts, but always go with temp.
     
  3. I did a 3 pounder on Wed of this week. Its took about 4.5 hrs at 225-230. I pulled it at 160 and foiled it for an hour in the cooler. The air temp was 44 degrees and the wind was blowing.

    Hope this helps and BTW you are going to love the results. [​IMG]

    I suggest going to the store and having the fixins for some reuben sandwiches by the time that bad boy is ready to come out of the cooker.
     
  4. its between 220-240...outside temp about 35
     
  5. You re doing fine...Just keep an eye on your finish temp and keep the tbs rolling. [​IMG]
     
  6. Hey Smokin Joe...how do you like that smoker you got in your avatar?

    Im thinking of getting one of those once the weather warms up.

    I have a propain one now...and want to keep it for doing fish and such...but am wanting to get a bigger smoker..and have been looking at that one
     
  7. glued2it

    glued2it Master of the Pit

    Your genaral rule of thumb is about 1.5hrs per pound.
    There always varibles like crewdawg52 mentioned.
     
  8. walking dude

    walking dude Smoking Guru SMF Premier Member

    what rich......ahhhhhhh.......i guess said............

    but i have found.......in MY universe........1.6 hours is closer........specially with brisket
     
  9. I like it so far. I have made a few mods to it and ran quite a bit of food through it. Can be a little tricky in cold weather, but I would certainly recommend this smoker to any entry level bbq guy. [​IMG]

    How did the pastrami turn out??? Pics??
     
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    not to disagree with joe..........but to me..........with charchol/wood........a ecb gourmet is the best.........a sfb setup, is a even MORE steep learning curve............just getting ready to find out.......but i DO have over twenty years on the ecb gourmet.........i know......shoudn't taken me THIS long............but i JUST found this site last aug.
    so now ready for the next step.......first practice tomorrow on it.........but i DO know.......from this site.......the sfb WILL use alot more fuel/wood.......so i need to make sure the thing is FULL........to make use of all that heat/smoke
     
  11. You are going to love it WD...Make sure to keep us posted on the practice run and filler up with meat.
     
  12. Thanks for the info on smoker

    As far how is the Pastrami is going.....After the second time the wind blew out the flame...I brought it inside..and am finishing it up..its at 163...so its getting close...the house smells real gooooood[​IMG]
     

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