As other members have mentioned... there's too many variables to consider.... not as simple as a defined algebraic expression.
X value - meat
y value - temp
z value - time
Type of smoker? Size of meat load?
Outdoor temp, humidity, wind?
Rub, injection, pre-cook rest?
Cut of meat, feed, cut, fat content percentage?
Grade of meat, (choice, select, prime, CAB, wagyu)
Quality of slaughter, fat trim, size/weight and age before slaughter,
And add to that equation... WHO is cooking?
Sounds easier starting with Spam... in a can for a uniform basis.
The Spam throwdowns will remove all logic, too.
The only expressions I'm familiar with are; Low and Slow or Hot and Fast.
Everything else is subject to change at any given moment.
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
Last edited by BBQ Bandit; 02-04-2012 at 10:25 AM..