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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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11-02-2008, 10:57 PM | #1 |
Is lookin for wood to cook with.
Join Date: 05-05-08
Location: Aliso Viejo, CA
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Hour per pound?
How many of you would stick to the general rule of thumb 1 to 1.25 hours per pound for brisket? Especially for the smaller briskets. If say you had a small 4 pound flat would it be reasonable to think it would be done in only 4-5 hours?
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[B]WSM, Weber Q 100[/B] |
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11-02-2008, 11:01 PM | #2 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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I think you will find the answer will be, yes. The true answer will be when the Temp probe slides into the meat like butter you are there.
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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11-02-2008, 11:18 PM | #3 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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I stick to the the rule...
"It's done when it's done."
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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11-03-2008, 12:02 AM | #4 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Same here when it done it done
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11-03-2008, 07:06 AM | #5 |
is One Chatty Farker
Join Date: 10-20-05
Location: mn
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Same here.
If you smoker is at 225 it will take a certain amount of time to cook. If your smoker is at 325 it will take much less time to acheive the same internal temp. I has NOTHING to do with the time in the smoker. It's all about the internal temp of the meat. So, check the temp of the meat and it's done when it's done.
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Smoke On!!!!!! [URL="http://www.kickassbbq.com"]www.kickassbbq.com[/URL] |
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11-03-2008, 07:34 AM | #6 |
is one Smokin' Farker
Join Date: 02-11-08
Location: Texas
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If you run the pit at 250 degrees, I have found that 3/4 hours per pound and wrap at the 5 hour mark works pretty good. At 225 degrees the hour is probably pretty close.
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PitBull Lyfe Tyme 20 Old Country Trailer Pit W/Upright Smokey Mountain-Webber Kettle Kamado-Campfire-Rocket Stove I take nothing for granted. I now only have good days and great days. |
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11-03-2008, 08:20 AM | #7 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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I start with 1.5 hr/lb and go from there - it's done whtn it's done. I would rather have it done earlier then I thought and allow it to rest in a cooler then to try to rush it cause I have a hungry mob breathing down my neck....
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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11-03-2008, 08:31 AM | #8 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Also, I have found that smaller cuts take longer per pound to cook, so a 12 lb packer may cook in one hour per pound but a 4 lb flat may take 1 1/2 hours per pound. As L-M said, it's better to have it done early and resting.
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