chuckd83
Well-known member
I'm doing my first competition in a few weeks and need advice on planning cooking times. I always estimate brisket by 1 hr per pound and then cook by temperature since every piece of meat is different. If it takes longer, no big deal, we just eat later. But obviously I'm not afforded that luxury given turn-in times. So I was thinking 1 1/2 hrs per pound to be sure to have enough time, but then I didn't want it to sit in the cooler for 5 hours if it's done quicker. So I was thinking:
brisket - 1hr 20min per pound
pork spare ribs - 5 1/2 hrs
chicken half - 1 1/2 hr
Thoughts?
brisket - 1hr 20min per pound
pork spare ribs - 5 1/2 hrs
chicken half - 1 1/2 hr
Thoughts?