Why So Long?

smokenpreacher · 12-01-2013, 08:50 PM

I like to watch cooking shows, BBQ cooks, and have a question for the Brethren. What's up with some of these cooking times? Some of these guys are putting 7-9 pound butts in a cooker, temps around 250, and leaving them 12-15 hours, some longer.
When it's done, it's done, right? Is anything being accomplished by leaving it in the smoker an additional 8 hours? I've been smoking several years and fail to see the reasoning behind this.

HeSmellsLikeSmoke · 12-01-2013, 09:04 PM

I think it rare when a professional BBQ cook doesn't exaggerate the length of time they actually smoke the meat. They usually include the hold time in the cooking time. It's some form of being a martyr I suspect. Sorta like thinking you gotta suffer before you can sing the blues.

MilitantSquatter · 12-01-2013, 09:27 PM

Great answer Jim...

There are legit exceptions, but be weary of what you see on TV or read online as it relates to barbecue.

71-South · 12-01-2013, 09:53 PM

I once smoked a brisket for 3 and a half years. Best brisket I ever tasted, and I've been smokin' meat the old school way ever since my great great grand pappy (who invented bbq) learnd me how to butcher a pig bare handed. There ain't no other way to do it and anyone who says otherwise is a damned liar, a cheat, and a communist.

Pyle's BBQ · 12-01-2013, 09:55 PM

I had a guy tell that he smoked his brisked @ 150*F for 24 hour. I just looked at him and said "OK."

mktippets · 12-01-2013, 10:06 PM

I am a novice BBQ'r and I am trying to figure this out as well. I am trying to find the balance between cooking time, internal temp and amount of fat at the start. So far the best advice I have been given is to follow the probe test - the probe should go in and out easily when it's done. Please keep posting your thoughts and results it really helps beginners like me.

BubbyQue · 12-01-2013, 10:23 PM

I think most of it is BS. For some reason i think people have it in there heads more time =more better. You'd be surprised the difference in reaction when the folks at home say "how long did you smoke those ribs?" and I respond with "3 hours" VS "6 hours" social phenomenon if you ask me.

MattG · 12-01-2013, 10:30 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

I think it rare when a professional BBQ cook doesn't exaggerate the length of time they actually smoke the meat. They usually include the hold time in the cooking time. It's some form of being a martyr I suspect. Sorta like thinking you gotta suffer before you can sing the blues.

Very well put! I saw on TV a guy said that he cooked his ribs for 18 hrs.

uh ok.

rehless · 12-01-2013, 10:43 PM

71-South, love it. Laughed till I got tears in my eyes.

landarc · 12-01-2013, 11:05 PM

Some folks lie, some folks cook very slow, some folks figure it makes a great story.

Do what works for you. Now, I have cooked a pork butt that took every bit of 18 hours to give in, at the time, I believed that I needed to be at 225°F to get it right, and it took that long. So be it. And it was delicious, as were many others done overnight.

Isn't anything wrong with cooking that long, if you want. It surely does one thing, that is discourage folks from doing it themselves. That is good for business.

Ole Man Dan · 12-01-2013, 11:10 PM

Quote:

Originally Posted by smokenpreacher

I like to watch cooking shows, BBQ cooks, and have a question for the Brethren. What's up with some of these cooking times? Some of these guys are putting 7-9 pound butts in a cooker, temps around 250, and leaving them 12-15 hours, some longer.
When it's done, it's done, right? Is anything being accomplished by leaving it in the smoker an additional 8 hours? I've been smoking several years and fail to see the reasoning behind this.

I tend to smoke a little hotter. I prefer Ribs & Butts at 275° to 300°.
Done a little quicker, but who is counting.
It ain't done, till it's done.
Probe it when it looks right.

BTW: Very little you hear on TV is factual...

Bludawg · 12-02-2013, 12:20 AM

BBQ RULES FOR SUCCESS

YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL!For Brisket it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 165 in the breast.

Diesel Dave · 12-02-2013, 06:00 AM

It all comes down to what you like to cook at temp wise.
If you like L&S then it's going to take a while, H&F you're done quicker.

They always exageratte on tv, that's what keeps people watching, I mean reality

There are some of us that do make longer cook times for different reasons/preferences but to each their own.
Cook it the way you like and enjoy what you do, that's what Q is all about.

71-South that was classic!!!!

NickTheGreat · 12-02-2013, 08:38 AM

Quote:

Originally Posted by HeSmellsLikeSmoke

I think it rare when a professional BBQ cook doesn't exaggerate the length of time they actually smoke the meat. They usually include the hold time in the cooking time. It's some form of being a martyr I suspect. Sorta like thinking you gotta suffer before you can sing the blues.

Seems whenever I cook a brisket it's a blizzard and 15° below zero

smokenpreacher · 12-02-2013, 09:51 AM

71 south, I couldn't have said it any better. That there's funny, I don't care who you are.

I run my smoker hot and fast generally. That's where it likes to run. I will average around 275-300, and have gotten it up over 350. I use my thermometer to monitor grate temps, and I use a cheapo meat thermometer as a probe. My digital gets used for poultry.
I'm not changing the way I cook because some joker on TV said if it's not cooked 16 hours, it's not Q. It just seems like in every BBQ joint they interviewed they say they smoke butts for 16-18 hours, ribs go 10-12 hours, and brisket 24.

12-01-2013, 08:50 PM	#1
smokenpreacher Full Fledged Farker Join Date: 12-18-12 Location: Dewy Rose, Ga USA!	Why So Long? I like to watch cooking shows, BBQ cooks, and have a question for the Brethren. What's up with some of these cooking times? Some of these guys are putting 7-9 pound butts in a cooker, temps around 250, and leaving them 12-15 hours, some longer. When it's done, it's done, right? Is anything being accomplished by leaving it in the smoker an additional 8 hours? I've been smoking several years and fail to see the reasoning behind this.

12-01-2013, 09:04 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	I think it rare when a professional BBQ cook doesn't exaggerate the length of time they actually smoke the meat. They usually include the hold time in the cooking time. It's some form of being a martyr I suspect. Sorta like thinking you gotta suffer before you can sing the blues. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

12-01-2013, 09:27 PM	#3
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Great answer Jim... There are legit exceptions, but be weary of what you see on TV or read online as it relates to barbecue. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

12-01-2013, 09:53 PM	#4
71-South is One Chatty Farker Join Date: 05-02-08 Location: Harrisonville, MO	I once smoked a brisket for 3 and a half years. Best brisket I ever tasted, and I've been smokin' meat the old school way ever since my great great grand pappy (who invented bbq) learnd me how to butcher a pig bare handed. There ain't no other way to do it and anyone who says otherwise is a damned liar, a cheat, and a communist. __________________ Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri *Grip it. Rip it. Let the big hog eat!*

12-01-2013, 09:55 PM	#5
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	I had a guy tell that he smoked his brisked @ 150*F for 24 hour. I just looked at him and said "OK." __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

12-01-2013, 10:06 PM	#6
mktippets Found some matches. Join Date: 10-06-13 Location: Mapleton, UT	I am a novice BBQ'r and I am trying to figure this out as well. I am trying to find the balance between cooking time, internal temp and amount of fat at the start. So far the best advice I have been given is to follow the probe test - the probe should go in and out easily when it's done. Please keep posting your thoughts and results it really helps beginners like me. __________________ Double Deuce BBQ - Smokin' and Learnin' Yoder YS480
	1 members found this post helpful.

12-01-2013, 10:23 PM	#7
BubbyQue Got Wood. Join Date: 11-09-13 Location: baltimore	I think most of it is BS. For some reason i think people have it in there heads more time =more better. You'd be surprised the difference in reaction when the folks at home say "how long did you smoke those ribs?" and I respond with "3 hours" VS "6 hours" social phenomenon if you ask me.

12-01-2013, 10:43 PM	#9
rehless Full Fledged Farker Join Date: 07-15-13 Location: Bellevue, Wa	71-South, love it. Laughed till I got tears in my eyes.

12-01-2013, 11:05 PM	#10
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Some folks lie, some folks cook very slow, some folks figure it makes a great story. Do what works for you. Now, I have cooked a pork butt that took every bit of 18 hours to give in, at the time, I believed that I needed to be at 225°F to get it right, and it took that long. So be it. And it was delicious, as were many others done overnight. Isn't anything wrong with cooking that long, if you want. It surely does one thing, that is discourage folks from doing it themselves. That is good for business. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

12-02-2013, 12:20 AM	#12
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	BBQ RULES FOR SUCCESS YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL!For Brisket it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 165 in the breast. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

12-02-2013, 06:00 AM	#13
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	It all comes down to what you like to cook at temp wise. If you like L&S then it's going to take a while, H&F you're done quicker. They always exageratte on tv, that's what keeps people watching, I mean reality There are some of us that do make longer cook times for different reasons/preferences but to each their own. Cook it the way you like and enjoy what you do, that's what Q is all about. 71-South that was classic!!!! __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

12-02-2013, 09:51 AM	#15
smokenpreacher Full Fledged Farker Join Date: 12-18-12 Location: Dewy Rose, Ga USA!	71 south, I couldn't have said it any better. That there's funny, I don't care who you are. I run my smoker hot and fast generally. That's where it likes to run. I will average around 275-300, and have gotten it up over 350. I use my thermometer to monitor grate temps, and I use a cheapo meat thermometer as a probe. My digital gets used for poultry. I'm not changing the way I cook because some joker on TV said if it's not cooked 16 hours, it's not Q. It just seems like in every BBQ joint they interviewed they say they smoke butts for 16-18 hours, ribs go 10-12 hours, and brisket 24.