ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-04-2012, 09:31 AM   #31
jkirker
Is lookin for wood to cook with.

 
Join Date: 01-09-12
Location: Tustin, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bbq Bubba View Post
Heres some feedback...

[Feb 3 10:55am]Meat should start at 38 degrees.
I would recommend letting meat at least set out while the pits warming up.
[Feb 3 10:55am]Pit temperature should be 225 degrees.
Your beginning temp should always be around 300 to make up for all the cold mas your going to be adding. Could explain your long cook times.
[Feb 3 10:55am]Begin cooking meat.
[Feb 3 7:55pm]Foil meat.
IF your going to foil, its usually done by color or temp, not time.
[Feb 4 4:55am]Remove from foil.
18 hrs???
[Feb 4 4:55am]Meat should be 180 degrees.
9 hrs in foil and it should be more like soup?
[Feb 4 4:55am]Remove meat from heat.
[Feb 4 4:55am]Set meat aside to rest.
[Feb 4 9:55am]Meat is done resting.
Your going to rest for 5 hrs? If your going to advise this, you need to put data up for safe food handling practices.
[Feb 4 9:55am]Meat should be 165 degrees.
[Feb 4 9:55am]Serve.

Any other questions feel free to shoot me a PM.
This is great stuff. I'm taking it in like a sponge and I'll be making changes along the way...

Just want to create something good and useful...

Keep the data, comments, criticisms and suggestions coming guys!!! I obviously couldn't think of all this myself. That's for sure. ;)
jkirker is offline   Reply With Quote


Unread 02-04-2012, 09:38 AM   #32
BBQ Bandit
Babbling Farker

 
BBQ Bandit's Avatar
 
Join Date: 02-15-08
Location: Harrisburg, PA
Downloads: 1
Uploads: 0
Default

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,
Fresh/frozen/aged?

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

Former smokers;
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..
BBQ Bandit is offline   Reply With Quote


Unread 02-04-2012, 10:12 AM   #33
jkirker
Is lookin for wood to cook with.

 
Join Date: 01-09-12
Location: Tustin, CA
Downloads: 0
Uploads: 0
Default

Cooking is a total pain in the ass, it's unpredictable - kinda like women - which is probably why it's so much fun for us.

And of course, just like there's no magic equation for women, there's no equation for cooking meat...

There will ALWAYS be a piece of meat somewhere that falls outside the "normal expected" cook time - but I don't think it's going to be one of those things where "every" piece of meat is absolutely unpredictable.

And this is also where a longer than 60 minute rest buys time for variance.

Heck - just a couple weeks ago I had 2 similar butts in the smoker side by side.

I had some strange temperature warbles happening about 5 hours into the cook but then something strange happened. I got the first butt close to the desired finish temp but even 2-3 hours after I was unable to get the second butt to break out from a stall in the 155 range - even with the pit at a sustained 235. So yea... I know.. Here's the chart.... (btw - temp on butt 2 is 229 because I had removed the meat from the pit but left the probe in the cooker)...

Butt #1's temp was regulated with the probe from the Stoker and verified with a Thermapen. It was a MIND SCREW...

jkirker is offline   Reply With Quote


Unread 02-04-2012, 05:03 PM   #34
jkirker
Is lookin for wood to cook with.

 
Join Date: 01-09-12
Location: Tustin, CA
Downloads: 0
Uploads: 0
Default

I've added quite a bit more description to the instructions - and more will be added pre and post calculation during this coming week.

Give it a look.

Also, be sure to change "The Backyard BBQ Guy (Tell me what to do!) to the "Advanced BBQ Guy (I want to customize it!) - there you'll see where you can adjust and fine tune the variables of the cook.

So go to The Meat Smoking Calculator and give it a whirl...

Then please give me your feedback.

Enjoy the game tomorrow... I'm dead tired and now it's just about time to start the cooks!! ;)
jkirker is offline   Reply With Quote


Unread 02-04-2012, 06:01 PM   #35
jkirker
Is lookin for wood to cook with.

 
Join Date: 01-09-12
Location: Tustin, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MilitantSquatter View Post
Is this using only one temperature ?
Vinny, after a few beers today something hit me.

You asked, "Is this using only one temperature?"

I replied with a big complex answer yesterday - but having little buzz right now, I have an easier one...

With the advanced settings, all you have to do is adjust the minutes per pound to something you think would fit based on a different cook temp. (And yes, when I get more data, I'll do what I can to automate it).

But for now, you can tweak the advanced settings and get what you want.... You'll just have to pretend the 225 is something lower or higher... :)
jkirker is offline   Reply With Quote


Unread 02-04-2012, 06:16 PM   #36
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Downloads: 0
Uploads: 0
Default

All that information give me a headache.
jestridge is offline   Reply With Quote


Unread 02-04-2012, 07:13 PM   #37
Bogus Chezz Hawg
is One Chatty Farker
 
Bogus Chezz Hawg's Avatar
 
Join Date: 02-06-09
Location: Fort Collins, Colorado
Downloads: 0
Uploads: 0
Default

There are way too many factors to consider...

Cooker type
Wood (fuel) type
Wind
Rain
Outside Temp
Elevation (less oxygen)
Degree of drunkenness
Etc...
__________________
Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles
Bogus Chezz Hawg is offline   Reply With Quote


Unread 02-04-2012, 07:16 PM   #38
jkirker
Is lookin for wood to cook with.

 
Join Date: 01-09-12
Location: Tustin, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bogus Chezz Hawg View Post
There are way too many factors to consider...

Cooker type
Wood (fuel) type
Wind
Rain
Outside Temp
Elevation (less oxygen)
Degree of drunkenness
Etc...
Chezz you are bogus... hahaah I'm in it a little deep already - the night is young. Go cook something....
jkirker is offline   Reply With Quote


Thanks from:--->
Unread 02-05-2012, 01:12 AM   #39
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jkirker View Post

What did you use to track this cook? WOW
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is offline   Reply With Quote


Unread 02-05-2012, 01:27 AM   #40
jkirker
Is lookin for wood to cook with.

 
Join Date: 01-09-12
Location: Tustin, CA
Downloads: 0
Uploads: 0
Default

I have a Stoker and this is from Stokerlog.

I've got cooks going in 4 cookers right now. Tracking two of them.

Wives our out for the night so we can play.

It's going to be a long night but it looks like temps are stable so I might try to sleep for a few hours. Have some friends over and we are putting back the beers though... Just had some espresso's... ;) 4 shoulders go on in 5 - one in each cooker.

4 briskets have reached their stalling temp at 150ish...

Ribs on at 11.
jkirker is offline   Reply With Quote


Unread 02-05-2012, 02:04 PM   #41
jkirker
Is lookin for wood to cook with.

 
Join Date: 01-09-12
Location: Tustin, CA
Downloads: 0
Uploads: 0
Default You were RIGHT!!!

Guys!

You were right...You were right, you were right... I was LONG on the brisket.

I had the wrong times - but I've corrected them for this cut - both under 12.5 and over... It's a general rule of thumb guide - I know it will not be dead on but it'll be close in most conditions.

Go back and give the brisket calculator another shot and let me know what you think? If you need the link it's http://MeatSmokingCalculator.com

I'm sure you'll find the cook times for at least that cut of meat more in line now. ;)

PS. Please PM me on how you derive your meat weight. I use post-trim weight, un-seared.

Happy Super Bowl Sunday!!! Go ((#(*)@#)!

Fun times last night and today in Cali....









jkirker is offline   Reply With Quote


Unread 02-05-2012, 02:38 PM   #42
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Wow! Quite the farken set-up!

WHAT IS THAT GREEN CHIT IN THE BACKGROUND???
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 02-05-2012, 02:39 PM   #43
tish
Babbling Farker

 
tish's Avatar
 
Join Date: 11-13-11
Location: york, pa
Downloads: 0
Uploads: 0
Default

^^^I was thinking the same thing!
__________________
*When all else fails, just ask yourself WWGALD???
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Just a little pyro at heart! Who's got the hot dogs?
Bubba Keg, Weber Genesis E-310 NG
Mini WSM, Shhh!!! Michael's surprise
<'\__!
.// .\\ Puppy baby says 'piss on it and walk away!'
~~~~~~~~~~~~~~~~~~
Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!
tish is offline   Reply With Quote


Unread 02-05-2012, 03:22 PM   #44
jkirker
Is lookin for wood to cook with.

 
Join Date: 01-09-12
Location: Tustin, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bbq Bubba View Post
Wow! Quite the farken set-up!

WHAT IS THAT GREEN CHIT IN THE BACKGROUND???
You can't smoke it - but it is green...
jkirker is offline   Reply With Quote


Unread 02-05-2012, 03:55 PM   #45
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Downloads: 0
Uploads: 0
Default

One of the reason I like to BBQ it don't take a lot of fancy equiptment or set rules .Fire, meat time = bbq
jestridge is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
First time smoking cheese hogwild284 Q-talk 4 09-25-2011 09:48 AM
It has been a long time - posting or smoking - time for a change! SmokerTim Q-talk 7 07-02-2011 10:58 AM
smoking time... Big Sexy Q-talk 3 06-02-2011 12:56 PM
First time smoking, need help. shouse Q-talk 15 09-07-2010 06:11 PM
smoking time goodearth Q-talk 3 02-04-2007 08:55 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:35 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts