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.
q. on cold butts
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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!
Yall be just fine!
pineywoods
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I almost always go from fridge to smoker I don't believe it adds that much time and the smoke ring is usually better
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.
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.
That was going to be my exact answer
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.
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.
rdowens
Newbie
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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