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q. on cold butts

post #1 of 8
Thread Starter 
i didnt take my butts out of the fridge to knock the chill off. they went straight to the smoker. my question is how much time did i just add on to the cook time by doing this.
post #2 of 8
Add just enough to get them to 200 for pulling.
Sorry no right answer in my opinion.
post #3 of 8
Some time yes, not a significant amount. Ya might notice a better smoke ring on this en though! I don't let mine set out an warm anymore seeins how much of it is sold. Goes from the ice box ta the smoker.

Yall be just fine!
post #4 of 8
Maybe 2-3 beers if its good beer, depending on how fast a drinker you are...icon_mrgreen.gif
post #5 of 8
I almost always go from fridge to smoker I don't believe it adds that much time and the smoke ring is usually better
post #6 of 8
Wow.. is it just me or is the forum loading slow today?

Regarding "knocking the chill" off. I always take what ever meat out of the refrige for a few hours before putting on the smoker. Bigger cuts come out for longer times than say ribs. I cook by temperature and not by time, so I can't say how much time it adds.
Warmer meat takes smoke better than cold meat and that's why I do it. (My opinion based on years of experience, though some will debate that)
Last night when I put the probe in that butt I started last night, the meat had been on a rack on the counter for almost 3 hours before putting on the smoker. I'm guessing my refrige temp. is about 38 and when I put the internal probe in the butt last night, it was a little over 50 degrees.
post #7 of 8
That was going to be my exact answer PDT_Armataz_01_34.gif

Never knew about the colder meat developing a better smoke ring until I listened to the BBQ program Div was on a while back where they discussed that.
post #8 of 8
Last evening I put two butts on right from the fridge after I re-rubbed them. Fourteen pounds of pork cooked in 7.5 hours at 225-250. I was amazed at how quick these were done.

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