or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Cooking Time Question...
New Posts  All Forums:Forum Nav:

Cooking Time Question...

post #1 of 10
Thread Starter 

Hey Everyone...really excited to use my Weber Smokey Mountain Cooker for the firs time this weekend.  I did a test run tonite just to get a handle on how much coal and wood to use and to see how well i could maintain a steady temp...we're good to go! 

 

My question is this...I've been checking out a few recipes they call for 1.5 hours of smoking time per pound.  So a 5 lb piece of meat would require 7.5 hours.  And a 10 lb piece of meat would require 15 hours.  So I would think that TWO 5 lb pieces of meat would still only require 7.5 hours???.....or possibly a little more but not as much time as one big 10 lb piece??? 

post #2 of 10

The only time I look at the clock when smoking is when I put it in the cooler wrapped up to rest.

Everything else is determined by temperature. 

 

            Craig

post #3 of 10
Quote:
Originally Posted by fpnmf View Post

The only time I look at the clock when smoking is when I put it in the cooler wrapped up to rest.

Everything else is determined by temperature. 

 

            Craig


What ^^^ Craig said.
 

 

post #4 of 10

 

You are correct. On average, if you cut them in half, you cut your cooking time in half. (on average)

 

 

 

Quote:

I would think that TWO 5 lb pieces of meat would still only require 7.5 hours???.....or possibly a little more but not as much time as one big 10 lb piece???  

 

post #5 of 10

Give us some pix when you get it done Please

post #6 of 10

X2

post #7 of 10
Thread Starter 

Hey Everyone...thanks for the tips!  I'll definitely post some pics when we're done...hopefully the weather holds out for us this weekend!

post #8 of 10

icon14.gif

You should try to keep temps. at around 200*f for that formula to work. Just sayin'

post #9 of 10

 The 1.5 hours cooking time is an estimate. Always go by internal temp to determine doneness.

post #10 of 10

Also make sure to check the temps of each piece of meat seperately. Even if you cut a brisket in half, one half may cook faster or slower than the other, so  you have to go by temp on each piece not just overall.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Cooking Time Question...