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Unread 02-04-2012, 09:00 AM   #26
jkirker
Is lookin for wood to cook with.

 
Join Date: 01-09-12
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Quote:
Originally Posted by Mornin' Wood View Post
Just tried it again, different dates. Same results. 21 hours from time meat is on smoker till meat is done at 180*. Then rest.
I imagine that these numbers might be true if you're smoking at 190*, but too long at 225 or 235* for a 14 brisket to be sliced.

Is it my phone? I will try my desktop in the morning.
Chuck!!! I may have come up with something that will help.

I'm thinking the cutoff is about 12.5 - 13 lbs. for the calcs rough accuracy.

So I added 2 more rows for Brisket - which would accomplish something similar to doing it programatically.

If over 12.5 lbs is selected, it will use a different minute/pound factor - which looks a little more realistic - but I need to have more real data before I can say it's right.

ANYONE - got any rules of thumb data (time/pound) for larger brisket over 12.5 or 13 lbs?
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