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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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05-05-2013, 01:18 PM | #1 |
Full Fledged Farker
Join Date: 05-06-12
Location: austin
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Need some questions answered.
here is the identical Smoker i currently used.[IMG][/IMG]
Here is a list of my questions. slow cook is what i am aiming for 225 to 250 would be the max 1. I will be hosting a party for 40-50 ppl I plan on cooking 2 briskets 12 and 14 pounders. and 1 pork butt. would this been enough to feed also cooking sides as well. 2. With the pork butt should this be cook longer or shorter than the brisket? Is there a rule for it like the brisket 1 hour per pound 3. Is there a thermometer that can do pit temp and food temp that does not break the bank and works with my smoker? Thank you in advance for all the help |
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05-05-2013, 01:50 PM | #2 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I'll let you do the Math you going to loose 40% of the weight after cooking figure 5 oz cooked product as an average per guest with sides and appetizers. Men eat more Wimens and Childrens less.
Butts and Briskets will average 1.5 hrs per lb at those temps so you looking at a 19 hr cook based on the biggest piece. Be careful not to overload that pit if you stop up the draft your going to have problems maintaining temps. I never monitor meat temps I use a $5.00 oven thermo on the grate from HEB 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) 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 160 in the breast.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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05-05-2013, 02:01 PM | #3 |
Knows what a fatty is.
Join Date: 07-10-11
Location: Charlotte, NC
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I like the maverick pit and food temp thermo with remote and warnings.
http://www.maverickhousewares.com/et73.htm My last brisket cooked similar in time to pork butts. All depends tho.
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Black Grill Dome |
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05-05-2013, 02:11 PM | #4 |
Full Fledged Farker
Join Date: 05-06-12
Location: austin
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I will be using 2 hondos as well for this cook
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05-05-2013, 02:28 PM | #5 |
Full Fledged Farker
Join Date: 04-29-13
Location: Houston, TX
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get a must have thermometer
This is a cheapo wireless from walmart like $15 I put it in a balled of foil on the cold side and figure 20 deg higher on the hot side. I can walk all over the house with it. Then stick it in the meat at the end to make sure, dont trust the feel test.....
I am now comparing much better thermometers as its time to upgrade but this one was a good starter. Ps I do fat up 2.5 hours flip it 2.5 hours then wrap in foil 2.5 hours 250deg using oak only for brisket.... can you say phenomenal!!!!
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LoneStar Grillz Insulated Vault w/Stoker, 18.5 Wsm, CharGriller Duo 5550 with Firebox, Weber Gold 22.5, 2x Maverick 732's |
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05-05-2013, 02:45 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Quote:
2. At the temps you are talking, the butts will likely take longer than the brisket, it might be a lot longer. At 225F, a butt will easily take 15 to 18 hours, a brisket should be less by a couple of hours. Although here is the deal, since you can hold either meat for hours in a cooler, why not allow 20 hours for both, and pull, wrap and cooler as each one gets done. Long rests are good for both meats. 3. I rarely measure meat internal temperature, I do use a single probe maverick at times, if I am worried about maintaining a temperature range. I tend to cook at one setting on my UDS, and that ranges from 275F to 310F, and I don't sweat that too much.
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