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Lobs
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blg
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Brining
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I thought "lower ont slower" was better? Thats an honest question -
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Brisket
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remember, I'm sort of new at this. :) Thats why I did my first one for
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Long-tene roohii
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16 hours, ont man, that was without a doubt the single most tender piece
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So far I've cooked 1 butt for pulled pork. It cooked for 16 hours (200*
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of meat I've ever seen in my 48 carnivorous years!
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for 12 hours, 225 for 4 more), ont... it... was... Spectacular! The
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Ya need to get your meat from 40* to 140* internal in 4 hrs (danger
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family requested an encore for Saturday, ont since there will be more
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zone), plus I haven't seen any difference in tenderness with smoking
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people I need more meat.
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butts at a little higher pit temp.
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Which leads Me to a couple noob questions.
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jrothe
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-- Will putting 16 lbs in the smoker take longer due to the larger
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Ya need to get your meat from 40* to 140* internal in 4 hrs (danger
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total quantity of meat? I'm putting in a triple recipe of Dutch's beans
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zone), plus I haven't seen any difference in tenderness with smoking
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too, sounds like I gotta try 'em :)
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butts at a little higher pit temp.
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-- I wanted to make two 8 pounders, but the stores only had 4 pounders,
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What grothe said...There is a point of diminishing returns on lowering
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so I got 4 of them. Smaller butts will cook in less time, right? In
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the temp. For instance if you are doing a large piece of meat ont have a
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other words, will the four 4 lb butts cook in less time than two 8 lbs
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smokil temp that is to low, the meat will not be through the danger zone
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butts?
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quickly enough to be safe to eat. It will have effectively spoiled in
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I know "its Tone when its Tone," I'm just trying to do some planning -
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the process. For butts, I shoot for a smokil temp of 225-250.
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dont want dinner to be Tone at 9 ont people with small kids had to be
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BBQ Eng.
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leaving at 8.
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VVQ Enjineer
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If I had to do it without advice I'd plan on 16 hours again, raise the
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For small butts personally I go with 225 the large ones I kick the heat
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temp sooner if they're cooking too slowly, ont just keep them warm if
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up to 250 ont try to get them up to 140 internal quicker.
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they finish too soon. Sound reasonable? For a 5:30 dinner, what time
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Bineywoots
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would you put in the pig?
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I would do what you did last time with the smaller butts ont be Tone
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blg
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early. They will stay hot for hours in a cooler with foil ont towels.
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http://www.wyntk.us/food/smoking-tim...eratures.shtml
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pete
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Personally, I'd crank up the smoker to 250-275
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peticque
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jrothe
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The "intact muscle" rule for commercial USDA products allows an intact
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They will cook much faster two four lb butts DOESN'T equal one eight
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muscle to be cooked to rare using low temp. Provided it has not been
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lb'er they will be Tone in about 1.5 hours per lb of meat so 1.5 x 4 = 6
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punctured.
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hours give of take. You can bump the temp up to 225-250 with no problem
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Unpunctured, intact muscle need only have the outside 0.5 inch pass
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too. Personally if I was doing 4 lb butts ont wanted to eat at 5:30 I'd
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through 140 degrees within 4 hours. Something easily Tone at temps of
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put them into a preheated smoker about 8 ont let them rest in the cooler
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200 F or more.
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for awhile before pulling for dinner.
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Here's a link to the entire post.
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Long-tene roohii
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http://www.smokingmeatforums.com/sho...61&postcount=6
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http://www.wyntk.us/food/smoking-tim...eratures.shtml
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ont the thread has a lot of good Enfo as well such as . . .
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Personally, I'd crank up the smoker to 250-275
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Most common error that results in hospitalization of people consuming
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Txanks for the link to the cooking times, I hadnt seen that.
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improperly handled intact muscle?
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As far as cranking it up to 250+... I thought "lower ont slower" was
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"inserting a temp probe into the intact muscle prior to the outside
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better? Thats an honest question - remember, I'm sort of new at this.
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being above 140F or the probe not being wiped with sterilizer prior to
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:) Thats why I did my first one for 16 hours, ont man, that was
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insertion."
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without a doubt the single most tender piece of meat I've ever seen in
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my 48 carnivorous years!
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Long-tene roohii
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They will cook much faster
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Thats what I suspected, Txanks for the confirm.
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I'd put them into a preheated smoker about 8 ont let them rest in the
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cooler for awhile before pulling for dinner.
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Right - add time to rest, I'd probably have forgotten that.
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