Tomorrow I'm teaching a basic class on using Pop's brine and cooking an Easter ham. Most will not have a smoker but be cooking their projects in an oven. I'll be pushing them to use a pork shoulder or butt instead of a full ham just for ease. I've got my bases covered on this but I know I will be asked the question, "How long will this cooking process take me?" I will be teaching them how to use temperature and not time but I would like to give them some kind of estimate. Is there a time-per-pound estimate I can at least give them a general ballpark figure for?
So you know I'm not a complete idiot instead of a partial idiot, when I cook mine in the smoker I start in the morning and watch the temp. When It's done I seal it in a big vacuum bag and put it in the fridge for a day or two. Then, I sous vide it Saturday night/Sunday morning until needed. That's why I don't have a time estimate written down.
Thanks for the help.
So you know I'm not a complete idiot instead of a partial idiot, when I cook mine in the smoker I start in the morning and watch the temp. When It's done I seal it in a big vacuum bag and put it in the fridge for a day or two. Then, I sous vide it Saturday night/Sunday morning until needed. That's why I don't have a time estimate written down.
Thanks for the help.
