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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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10-19-2013, 12:32 PM | #1 |
On the road to being a farker
Join Date: 09-28-13
Location: Los angeles
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Quick questimation on Turkey and Butt cook times please
Hey all,
Throwing on my first go with Boston Butt, it's a 6.7 pounder, then I have 3 medium size turkey breasts on the bone. Can you give me a rough time table for cooking at 265-275 ? Thanks all and happy cooking today. |
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10-19-2013, 12:37 PM | #2 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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What cooker are you using? Reason i asked is because UDS type of heat (direct)cooks a tad faster.
I'd guesstimate @ 275 the butt should take a little over an hour per lb and the turkey will take 45 minutes a lb. Gotta go probe tender on the butt and 165 IT in the thickest part of the poultry.
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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10-19-2013, 12:41 PM | #3 |
On the road to being a farker
Join Date: 09-28-13
Location: Los angeles
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Sorry should have put that, 22 WSM 2nd cook so it's running a little warm at the minute
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10-19-2013, 12:51 PM | #4 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Dry water pan? Oh make sure to have the poultry on the bottom rack and pork up top
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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10-19-2013, 12:56 PM | #5 |
On the road to being a farker
Join Date: 09-28-13
Location: Los angeles
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dry pan, I was going to foil the butt when it hit 165 then the turkey should be able to fit on the top rack next to it I would guess ?
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10-19-2013, 01:01 PM | #6 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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I go no foil but Yea that's fine..just didn't want to see your poultry contaminate your pork
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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10-19-2013, 01:06 PM | #7 |
On the road to being a farker
Join Date: 09-28-13
Location: Los angeles
|
ok thanks, now if i go fat side up at 275 what time per pound would you estimate for the butt and the turkey breasts ?
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10-19-2013, 01:18 PM | #8 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Turkey won't take more than that and the butt I go fat side down on vertical cookers. The butt shouldn't take much more than 8 hours give or take. All meat has a mind of it's own so who knows!
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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