Exact times to cook meat

[smokebuzz]

I have seen many posts regarding "how long", so i'm here to offer my proven methods.

Method 1, pork butt 18-24 pack of faverite beer or 3/4 to the entire bottle of wiskey flavor of choice. Brisket, add 10-15% to pork butt times.

Method 2, get cooking device to 225-250*, insert meat, maintain device temps. Then intall a probe into your meat of choice, when it reads 170 O'clock, foil it if desired, then when it reaches 200 O'clock, remove meat from cooking device and rest for a while.

you dont need anything that reads between 1 and 12, useless.

I have offered these proven methods to many folks, and a few have picked up on it, cuz i didn't see any cooking instructions on the meat when i opened it, like a cake in the box may be offered with.

 

[earache_my_eye]

LOLOL

now THAT'S my kind of cooking instructions!!

Most important thing to remember with smoking meat......PATIENCE!!

L8r,
Eric

 

[monty]

Doggonit, Smokebuzz, I think you've nailed it!

Thanks
and
Cheers!

 

[walking dude]

LOLOLOL...........buzz........you and i both share the same opinions on the questions on asking bout TIMES! ! ! ! !..........darn why aint that question banned.........LOLOLOL.........i know......i will be catching flak for THAT remark.........i do try to help newbies.........but SOMEWHERE, it should be posted that you need/HAVE to cook by temps, NOT times..........we give a estimate, and the meat stalls more than normal, then we are blamed for giving bad advice........its not called low and SLOW for nutting..........even before i found this place, i knew that sometimes, the times the lil instruction manual that comes with the ecb, was WAY off.........let alone the oem thermo's in the lid/doors.......one thing i like bout jeff's FREE 5-day ecourse.......he touches on that very subject...........

 

[monty]

Well said, Dude!

Put the meat in the heat, rest your feet and let the smoke roll on!

Cheers!

 

[smokebuzz]

I like that!

 

[travcoman45]

WD and Buzz, How long should I cook my canadian bacon fer tammrraw? It's my first one so I'm not sure how long ta cook it. Thanks fer the help.

 

[sumosmoke]

I've actually found that I've enjoyed the longer smokes than the shorter ones. That delicious aroma of smoke rolling out of the smoker makes my neighborhood smell good!

Maybe having a sticky regarding the time vs temp discussion in the "message for new members" section might be helpful? Just my $0.02.

 

[ddave]

In Google, if you mistype something it will give you a suggestion as to what it thought you meant. For instance, if you type "birsket" the top line on the search results will say "Did you mean brisket?"


Too bad there wasn't a way that this search engine could be set up so that if someone types "time" it can come back with "Did you mean temp?"

Dave

 

[sumosmoke]

LOL ... that's an enhancement to the site I'd get a kick outta seeing!

 

[1894]

Not WD or Buzz , but I'd set the timer with a 30 -pack , just to make sure you have enough time .(Some) Neighbors and friends show up at the worst times regarding the timer , others are good and bring thier own and extra timers just in case

 

[monty]

Tip, I am gonna take you seriously.

Place your temp probe in the thickest part of your "bacon", set the temp mode thingy to 140 if you want to sizzle the bacon, a must do thing for this internal temp before serving or 160 if you wanna do it cold and on demand.

Now, after setting your temp minder for either 140 or 160 please take a moment to shower, shave, and pop a beer. Repeat the third action, frequently, until you hear the temp minder go into alarm. While waiting for the temp minder it is best to have snacks and finger foods available.

Once in alarm, power down the temp minder, have a beer, remove the probe, have a beer, allow bacon to rest, have a beer, then slice and serve, vac pack and freeze or request assistance from your significant other to do the above.

I think that should take care of the timing unless you have to coach a little league game in the afternoon. In which case I strongly suggest another day for the smoke.

Cheers!

 

[smokebuzz]

Slightly differnt method, you have to use canadian timeing methods with canadian whiskey or beer while smokeing canadian bacon, just pick it wisely

 

[richtee]

I tried. The Powers That Be LIKE the same question asked in finatum ad nauseum. I just sometimes ignore 'em.

 

[walking dude]

LOLOLOL...............yeap rich.........yeap............

 

[daboys]

You're right, time doesn't mean anything. Did a loin a few weeks ago, took 4 1/2 hrs. Today was 5 hrs and 45 min. Same size loin. Can't go by times.

 

[ron50]

Not to put a damper on the ritual bash of the powers to be remarks but i'll just give my opinion, FWIW

1) People don't necessarily read the stickies, even if it is a common temperature/how long question.

2) Some of the forums have so many "important" stickies they run more then two pages long. Everything can't be a sticky.

3) Everyone is entitled to give their opinion and suggestion, just because they aren't implemented doesn't mean you have to get on the forum and post about that what you want didn't happen.

4) Yes it gets tiresome answering the same question over and over. So here is a suggestion; let someone else answer it. there are hundreds of active members and I am sure some of them would be more then willing to give the same old advice to the people who need it.

 

[sumosmoke]

Good point, Ron. I'll just start adding a little line to my "welcome" note to newbies in Roll Call, that says "it's not about the time, it's about temp".

 

[geob]

Maybe this would make a good avatar

Like sumosmoke said

"it's not about the time, it's about temp".

I like it

geob

 

[monty]

I have in the past stated and will reiterate now:

The site is now huge and built upon the active participation of many of its members both newbie and well experienced and with experience in between the two marks.

For my two cents I would rather have a newbie ask an inane question and be treated with dignity and respect by an old hand. This accomplishes three goals:

First: Participation! That is what sites like this thrive on. Hits, Hits, Hits!

Second: That good old welcome feeling which generates.........

Third: Participation.

We have encouraged a family style or club like atmosphere. Nobody will ever be told to "ask no stupid, inane or purely ignorant questions".

We are bound by our agreement to make this a different for the better site. No dissing, everyone treated equally and bring on the questions! Feel free to ask anything except my waist size!

Cheers!