PBC Cook Times
From some posts on the PBC it seems that these times have been used successfully.
If anyone has the cook times from when they have had successful cooks, please post them!
10 lb brisket - 5 hours*
13 lb brisket - 6.5 hours*
chicken halves - 2.5 hours*
Beef Ribs - 4.5 hours*
Steaks - 15 minutes*
Chicken Wings - 1 hour*
Chicken Halves: 2 hours 20 Minutes
Pork Ribs: 4 Hours (Hanging)
Tri-Tip: 35 to 40 Minutes (Medium Rare)
Turkey 16lbs: 4 Hours 30 Minutes
Leg of Lamb: 2 Hours
Cornish Game Hens: 1 Hour 30 Minutes
Duck: 2 Hours
5 Bone Prime Rib: 2 Hours 20 Minutes
Pork Shoulder: 3 hours hanging, 2 hours 45 minutes wrapped and on grate
I'm assuming that the time for 'pork ribs' is for St. Louis, not babybacks.
I'd love hear from someone who's done pork butts. I'll be doing some sausage and top round on Sunday for the Superbowl, so I'll update afterwards.
* Times used by Brethren members. Times noted without asterisk are from the folks at Pit Barrel Cooker
2 Thessalonians 2:15
Last edited by motoeric; 01-31-2013 at 06:48 PM..