Advice please: quantity vs time

dwfisk · 03-12-2013, 06:24 PM

So; for the upcoming weekend cook the other part of the family wants 3 briskets, 18 racks of spares & 15 chickens, quartered. Not worried about the chicken, I got a plan. For the briskets, 3@15 lbs on at 8:00 am @ +300*, wrapped at 12:00 noon and in the finisher/hold. I'm worried about the ribs - 18 racks on at noon-30 & 300* can they be ready at 4:30-5:00, if I was only doing 6 racks I would not worry, but 18 at one time will pack my 24x60 reverse flow offset. Do I need to account for quantity in my cook plan?

landarc · 03-12-2013, 06:26 PM

Yes, if it starts to block the air flow through the smoker, it will slow the cooking. The meat will cook unevenly and the racks in the middle of the cooker will cook less than on the ends. Do you have racks for them?

boogiesnap · 03-12-2013, 06:34 PM

i'd start at six.

dwfisk · 03-12-2013, 06:38 PM

^^^^ Thanks. Yes, I can fab some racks to improve circulation & I've already decided to buy some time buy starting earlier (gotta feed the cows at 5:30 anyhow) and holding is easier than raw!

boogiesnap · 03-12-2013, 06:44 PM

personlyy, i'd plan to have everything don, ready, by 4. then back it up an hour to account for the unaccountable.

i would think, just pulling out a tape measure real quick, you could fit 18 racks on 60 inches pretty easily with no need for racks.

Pyle's BBQ · 03-12-2013, 07:01 PM

Why not put some of the ribs on with the brisket? They will hold just as well as the brisket. Then you won't have to worry about time.

dwfisk · 03-12-2013, 07:15 PM

All good suggestions. Thanks

landarc · 03-12-2013, 07:17 PM

Cook a bunch of butts. Tell them the ribs were fall off the bone tender, and you made it easier to eat by getting rid of those pesky bones.

HogFan · 03-12-2013, 07:32 PM

I measure pit temps just under the grate.......but I've not been able to cook a 15 lb brisket in 4 hours at 300F. Can you finish yours in 4 hours at 300F? If so, are you measuring temps different than what I described?

dwfisk · 03-12-2013, 07:49 PM

Quote:

Originally Posted by HogFan

I measure pit temps just under the grate.......but I've not been able to cook a 15 lb brisket in 4 hours at 300F. Can you finish yours in 4 hours at 300F? If so, are you measuring temps different than what I described?

Thanks, sorry if I was not clea but for the briskets I'm plannin on 4 hours on the smoke, wrap in BP for 1-1/2 to 2 hours (6 hrs total) then hold in a cooler. More worried about the ribs 12:30 - 4:30/5:00

landarc · 03-12-2013, 07:52 PM

4 to 5 hours is doable, if all goes to plan

Jorge · 03-12-2013, 07:59 PM

If you can hold the big meats I'd start my cook earlier. You've got enough mass to keep it warm, if you have the capacity to hold it. If you don't acquiring it is cheaper than acquiring a larger cooker.

dwfisk · 03-12-2013, 07:59 PM

^ yea, probably get a cold front or something "best aid plans"???

boogiesnap · 03-12-2013, 08:22 PM

Quote:

Originally Posted by Pyle's BBQ

Why not put some of the ribs on with the brisket? They will hold just as well as the brisket. Then you won't have to worry about time.

really? a 2 pound piece of meat and bones will hold like a 14-17 pound hunk of meat? please, enlighten.

Pyle's BBQ · 03-12-2013, 08:28 PM

Quote:

Originally Posted by boogiesnap

really? a 2 pound piece of meat and bones will hold like a 14-17 pound hunk of meat? please, enlighten.

As long as the temp is maintained between 150 and 160, both will hold. the brisket will be about 7-8 pounds by then. I have held ribs for 4 hours and they have maintained their quality. If you are worried about overcooking the ribs, take them off early and they will continue to cook in a warmer holding box.

03-12-2013, 06:24 PM	#1
dwfisk Quintessential Chatty Farker Join Date: 08-01-12 Location: Fairfield, Florida Name/Nickname : Dave	Advice please: quantity vs time So; for the upcoming weekend cook the other part of the family wants 3 briskets, 18 racks of spares & 15 chickens, quartered. Not worried about the chicken, I got a plan. For the briskets, 3@15 lbs on at 8:00 am @ +300, wrapped at 12:00 noon and in the finisher/hold. I'm worried about the ribs - 18 racks on at noon-30 & 300 can they be ready at 4:30-5:00, if I was only doing 6 racks I would not worry, but 18 at one time will pack my 24x60 reverse flow offset. Do I need to account for quantity in my cook plan? __________________ I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.

03-12-2013, 06:26 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Yes, if it starts to block the air flow through the smoker, it will slow the cooking. The meat will cook unevenly and the racks in the middle of the cooker will cook less than on the ends. Do you have racks for them? __________________ [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]

03-12-2013, 06:34 PM	#3
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	i'd start at six. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

03-12-2013, 06:38 PM	#4
dwfisk Quintessential Chatty Farker Join Date: 08-01-12 Location: Fairfield, Florida Name/Nickname : Dave	^^^^ Thanks. Yes, I can fab some racks to improve circulation & I've already decided to buy some time buy starting earlier (gotta feed the cows at 5:30 anyhow) and holding is easier than raw! __________________ I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.

03-12-2013, 06:44 PM	#5
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	personlyy, i'd plan to have everything don, ready, by 4. then back it up an hour to account for the unaccountable. i would think, just pulling out a tape measure real quick, you could fit 18 racks on 60 inches pretty easily with no need for racks. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

03-12-2013, 07:01 PM	#6
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	Why not put some of the ribs on with the brisket? They will hold just as well as the brisket. Then you won't have to worry about time. __________________ 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

03-12-2013, 07:15 PM	#7
dwfisk Quintessential Chatty Farker Join Date: 08-01-12 Location: Fairfield, Florida Name/Nickname : Dave	All good suggestions. Thanks __________________ I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.

03-12-2013, 07:17 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Cook a bunch of butts. Tell them the ribs were fall off the bone tender, and you made it easier to eat by getting rid of those pesky bones. __________________ [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]

03-12-2013, 07:32 PM	#9
HogFan is one Smokin' Farker Join Date: 03-21-12 Location: Arkansas	Re: Advice please: quantity vs time I measure pit temps just under the grate.......but I've not been able to cook a 15 lb brisket in 4 hours at 300F. Can you finish yours in 4 hours at 300F? If so, are you measuring temps different than what I described? __________________ OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle

03-12-2013, 07:52 PM	#11
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	4 to 5 hours is doable, if all goes to plan __________________ [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]

03-12-2013, 07:59 PM	#12
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	If you can hold the big meats I'd start my cook earlier. You've got enough mass to keep it warm, if you have the capacity to hold it. If you don't acquiring it is cheaper than acquiring a larger cooker. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!