View Single Post
Old 03-04-2013, 07:12 PM   #4
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

I cook faster and have done enough that I have a basic time frame for several temps. But, I like to leave a 3 hour buffer from end of cook to service. If I am cooking on a schedule, I go for 280F to 290F, I allow 45 minutes per pound. I try to get similar size and shape packers in the 14 to 16 pound range untrimmed raw. I also allow one hour on the front end for coming to temperature from a 225F start temperature. Sets that all important smoke ring that does not matter at all.

So, say I have 12 pound packers, after trimming, I am looking at 9 hours, plus the 1 hour bump and 3 hour rest, I am looking at 13 hours from first fire. If I want to serve at 5, I will start the pit, in theory at 4am.

Reality, I start the pit pretty reliably at 8am. So I run at 300F to 315F and still get it done.
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote

1 members found this post helpful.
Thanks from: --->