this smoking stuff had better be worth it

[sqwib]

Plenty of options when up against the clock.

• You can half one of your Butts foil and at 150 IT

• Run your temps at 250 -275 as mentioned earlier, and I would venture to say that it still qualifies in the low and slow term of cooking, however if running your brisky at the same time this could be a problem.
• Foil at 150 IT and bump the heat up to 300, (However, I don't like to go above 275 on butts)
• Throw some stuff on the smoker that can be cooked by time as a backup like ribs or appetizers (if you have the room)
• Have some stuff ready for the grill in case your guests get weary.
• And as mentioned earlier a few times, give yourself more time.

Hmmm, near 12 hours for a 5 pound butt that seems a bit too long.

Seems like your on the right path, keep taking records and that will help you in future smokes

 

[sqwib]

FYI, I've had several 2 1/2 hr per lb smokes, though only when using charcoal. When I go to stick burning, it seems to take less time even though the temperature probe will be reading roughly the same temperature. I'm guessing it has to do with how much air flows through the smoker on charcoal vs stick burning. It doesn't seem to change the quality of the 'Q, however, so I just stick to sticks now.

I could not agree any more.

My GOSM running the same temps  as my Stickburner will take near 2 hours per pound at around 250 degrees

I average 80 minutes per pound on my stick burner and last Fridays cook I was right around 60 minutes per pound, this is foiled at 150 - 160. and a drip pan with water.

There is definitely much more airflow using wood as opposed to charcoal, well at least on my stickburner.

 

[rollin smoke]

Seriously with the stalls...they do suck, but every cut of meat will cook at its own pace. I find cooking at 250-275 I do not get much of a stall, but that is not the traditional "Low & Slow". I do get them (just not as long) and I do still plan on the 2hrs per pound.

I do not like to plan on having the food done just in time....I will do my cooks in a way that I have built in coushions as mentioned by others. But this is a learning curve and we all are still learning...

 But to answer the main original question....ITS ALWAYS WORTH IT!

 

[sqwib]

:yeahthat:  But to answer the main original question....ITS ALWAYS WORTH IT!

X2

 

[jerseydrew]

seems like i have come up with an answer by doing a little detective work. i did not have a grate level therm so i went off the lid therm. which as far as everyone says is accurate but it is about 15ish degrees hotter then grate level. so it seems like i did the entire cook at 210 degrees. lol the butt came out great but took forever. oh well something else learned. from now on i'll just run at lid temp of 250.

 

[jarjarchef]

The single most important piece of equipment we have is an accurate way to track temps.......

I am hoping a Maverick is under the tree for me this year.......

 

[jerseydrew]

The single most important piece of equipment we have is an accurate way to track temps.......
I am hoping a Maverick is under the tree for me this year.......

me too, but i may have to get it for myself.

 

[TulsaJeff]

Another thing to consider is the thickness of the meat.. and while we don't use that to estimate the time, the thickness is actually a more important factor than the weight.

So in my experience the 1.5 to 2 hours per pound does not work on anything but normal sized butts and briskets. When you start cutting them up into smaller pieces, a whole new formula comes into play. When I figure the formula out, I'll let everyone know

Sounds like it ended well regardless, you learned something from the ordeal and next time you'll apply what you learned and it will be a breeze!

 

[norsican]

and always have a plan B. 

 

[sqwib]

Another thing to consider is the thickness of the meat.. and while we don't use that to estimate the time, the thickness is actually a more important factor than the weight.

So in my experience the 1.5 to 2 hours per pound does not work on anything but normal sized butts and briskets. When you start cutting them up into smaller pieces, a whole new formula comes into play. When I figure the formula out, I'll let everyone know:biggrin:

Sounds like it ended well regardless, you learned something from the ordeal and next time you'll apply what you learned and it will be a breeze!

Well said.
And this applies even more to higher heat cooking. Especially direct heat grilling

 

[rollin smoke]

I'm sure everyone here will agree with me when I say that every smoke is different every time. And you learn something new every time. There are SOOO many methods for cooking meat on a smoker....you just have to find what works for you and get good at it!

 

[linguica]

I'm sure everyone here will agree with me when I say that every smoke is different every time. And you learn something new every time. There are SOOO many methods for cooking meat on a smoker....you just have to find what works for you and get good at it!

That pretty much says it all. Never the same twice.