View Single Post
Old 04-15-2013, 07:42 AM   #9
Lake Dogs
Quintessential Chatty Farker
Lake Dogs's Avatar
Join Date: 07-14-09
Location: Lake Sinclair, GA

Originally Posted by ErikH View Post
Plan on at least 12 hours, plus an hour of set up time to get the smoker up to temp. I would shoot for a target time of two hours before you plan on serving. Assuming you hit your target time, you can foil both cuts of meat and put them in a cooler filled with towels. This will keep them hot for at least two or three hours without an issue.
Both cuts of meat need to rest for at least an hour anyway, to ensure the juice stays in the meat.
12 hours? Based on what cooking temperature? What size of meat?

It all varies depending on both of those, and frankly how well your individual smoker circulates the heat & smoke. Every one is different.

I know I can cook about 200#'s of meat on my Lang, at about 265 degrees, and depending on how large the cuts are, they're usually DONE from 9 to 10.5 hours. Again, your smoker will be different, I assure you.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote