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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-02-2007, 01:27 PM | #1 |
Knows what a fatty is.
Join Date: 04-19-04
Location: Geneva, IL
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What is your average cooking time hours/pound for brisket & butts?
I have read the "guidelines" for brisket and butts are 1-1.5hr/lb for brisket and ~2hr/lb for butts. I went back through my last 1/2 dozen cook logs and found when I am cooking in a range of 220-250 my 5-6lb brisket flats are taking 2-2.2hr/lb and the 4.5-6lb butts are similar. I had one small brisket (3lb) take less than an hour/lb. Anyone else have any results that are similar or completely different?
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05-02-2007, 01:50 PM | #2 |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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It has been my experiance that the smaller cuts [brisket and butts] will take much longer on a per pound basis that the larger cuts. I use 1-1.5 hours per pound when doing low-and-slow with big butts-9 pounders, or whole brisket. Of course this is just for estimating cooking schedule. Doneness is determined by feel.
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qman Para Bellum |
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05-02-2007, 01:52 PM | #3 |
Babbling Farker
Join Date: 02-10-04
Location: BFE
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Mine have typically run 1-1.5 hrs/lb no matter what the size.
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I didn't hijack the thread. I just took it in a completely different direction. Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 15 year old. Moink. RIP - my NB Bandera "Sweet Blue to all" - E |
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05-02-2007, 01:54 PM | #4 |
is one Smokin' Farker
Join Date: 07-18-06
Location: Southeast Missouri
Name/Nickname : Mooner
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For me, briskets always take longer than butts for some reason. I typically cook at 225-230 and can usually estimate 1 and 1/2 hours per pound. Butts will be done about 30-60 minutes before briskets will but in the grand scheme of things this really isnt that big of a time lapse.
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MOFO Chapter Blue Moon Porkers Yoder ys1500 / Masterbuilt 1050 / Pit Barrel Cooker |
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05-02-2007, 03:56 PM | #5 |
is One Chatty Farker
Join Date: 10-20-05
Location: mn
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What?
Here I go again.
Briskets and Butts done in 5 hours, no matter how large they are!!! Fork The Pork!!!!! Smoke On!!!!!!
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Smoke On!!!!!! [URL="http://www.kickassbbq.com"]www.kickassbbq.com[/URL] |
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05-02-2007, 05:02 PM | #6 | |
Knows what a fatty is.
Join Date: 04-19-04
Location: Geneva, IL
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Quote:
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05-02-2007, 09:32 PM | #7 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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Gents,
This is BBQ! The meat will be done when it's done. It depends on it's size and temperature it's cooked at.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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05-02-2007, 09:47 PM | #8 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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just buy it precooked its easier
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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05-02-2007, 10:18 PM | #9 |
Knows what a fatty is.
Join Date: 04-19-04
Location: Geneva, IL
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Two problems: 1)Contest rules indicate meats must be turned in 5 minutes before to 5 minutes after the scheduled time; 2)rules do not allow for precooked meats. Having my family wait for the meat to be done is no problem, but I was simply trying to get some advice from others while I prepare and try to figure out how to get 4 different meats done on time for a contest.
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05-02-2007, 10:50 PM | #10 |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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I like big butts and briskets - never did small ones. 1-1.5 in the 200 range seems to be the guideline.
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tk PitBitch |
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05-03-2007, 05:16 AM | #11 | |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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Quote:
I think I said that. I don't cook for contests, but I do know I could not get away with wandering out onto my patio sometime around maybe 5pm and putting a brisket in the cooker, then telling a houseful of guests that "it will be done when it is done"
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qman Para Bellum |
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05-03-2007, 10:32 PM | #12 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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__________________
[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] Last edited by Sledneck; 02-25-2009 at 01:21 PM.. |
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05-04-2007, 11:04 AM | #13 | |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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Quote:
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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05-04-2007, 12:19 PM | #14 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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I did my first comp just last month. I ran out of time because I scheduled my take off times too close to the turn in times and essentially ran out of cooking/resting time. With that in mind, for my next comp, I will start my cooking much earlier.
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05-04-2007, 02:27 PM | #15 |
is One Chatty Farker
Join Date: 08-29-06
Location: Arlington, Nebraska
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Guy what temp do you cook your ribs? I like your timeline and I was right there with you until you said 3 hour ribs.
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