M
Merlinspop
Guest
Hi all - wanna smoke a 6.68 lb butt and a salmon filet tomorrow. Eat time around 3.
I know that internal temp and meat looseness (bone looseness, 'buttah' feel) is more crucial than actual cook time, but I do need a genaral idea of how much time to budget for both. Cooking on a UDS. I'm thinking I oughta go ahead and get the butt started around 11pm tonight. I'm not planning to foil; just pull it at about 200* then into the cooler until I pull it just before eating. Reheat if necessary.
I figure the salmon will be about 2 hours. Does that sound right? For this I was just going to brush both sides with olive oil and sprinkle a little kosher salt and cracked pepper on top just before putting it on in the morning (my son prefers salmon room temp so it can be done early).
Sounds like a plan? Thanks!
I know that internal temp and meat looseness (bone looseness, 'buttah' feel) is more crucial than actual cook time, but I do need a genaral idea of how much time to budget for both. Cooking on a UDS. I'm thinking I oughta go ahead and get the butt started around 11pm tonight. I'm not planning to foil; just pull it at about 200* then into the cooler until I pull it just before eating. Reheat if necessary.
I figure the salmon will be about 2 hours. Does that sound right? For this I was just going to brush both sides with olive oil and sprinkle a little kosher salt and cracked pepper on top just before putting it on in the morning (my son prefers salmon room temp so it can be done early).
Sounds like a plan? Thanks!
