The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-18-2012, 12:34 PM   #1
jasonjax
is one Smokin' Farker

 
jasonjax's Avatar
 
Join Date: 12-20-07
Location: Jax, Fl.
Downloads: 0
Uploads: 0
Default BBQ Temp chart?

Has anyone created a chart/spreadsheet that they use to ballpark cook times for some of the larger meats at various temps?

IE: Brisket @ 225 = 2 hours per LB (just an example not saying it does)
Brisket @ 250 = 1.75 hours per LB

Yadda yadda?
jasonjax is offline   Reply With Quote


Unread 09-18-2012, 12:40 PM   #2
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

I've never found one that is accurate. The hard part is the variation between specific pieces of meat. For planning I use the following for butts and briskets...

225 - 1.5 - 2 hours per pound
250 - 1.25 - 1.5 hours per pound
275 - 1 - 1.25 hours per pound
300 - 1 hour per pound.

Baby backs - 4-5 hours depending on the size of the rack (I only cook ribs at around 270)
St. Louis Spares - 4.5 - 5.5 depending on the size of the rack.

But, YMMV. It's done when it is done.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Unread 09-18-2012, 01:01 PM   #3
palmtreefrb
Full Fledged Farker

 
palmtreefrb's Avatar
 
Join Date: 01-22-11
Location: Buena Park, CA
Downloads: 0
Uploads: 0
Default

Meathead at amazingribs.com has a meat chart for your fridge.
Follow this link... amazingribs.com
palmtreefrb is online now   Reply With Quote


Unread 09-18-2012, 01:35 PM   #4
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

Remember this is a guide only....

Type of Meat, Suggested Estimated Time Internal Temp
Smoking Temp to Complete at Completion

Brisket (Sliced), 225F, 1.5 hours/pound, 180 degrees
Brisket (Pulled), 225F, 1.5 hours/pound, 195 degrees
Beef Ribs, 225F, 3 hours, 175 degrees
Pork Butt (Sliced), 225F, 1.5 hours/pound, 175 degrees
Pork Butt (Pulled), 225F, 1.5 hours/pound, 190-205
Whole Chicken, 250F 4 hours, 167 degrees
Chicken Thighs, 250F, 1.5 hours, 167 degrees
Chicken Quarters, 250F, 3 hours, 167 degrees
Whole Turkey 12#, 240F, 6.5 hours, 170 degrees
Turkey Leg, 250F 4 hours, 165 degrees
Turkey Wings, 225F 2.5 hours, 165 degrees
Boudin 230F, 2.5 hours, 165 degrees
Breakfast Sausage, 230F, 3 hours, 160 degrees
Fatties, 225F 3 hours, 165 degrees
Meat Loaf, 250 -300F, 3 hours 160 degrees
Meatballs (2 inch), 225F, 1 hour 165 degrees
Spare Ribs, 225-240F, 6 hours 172 degrees
Baby Back Ribs, 225-240F, 5 hours, 168 degrees
Smoked Corn, 225F 1.5 2 hours, N/A
Smoked Potatoes, 225F, 2 2.5 Hours, N/A
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is online now   Reply With Quote


Unread 09-18-2012, 01:42 PM   #5
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by palmtreefrb View Post
Meathead at amazingribs.com has a meat chart for your fridge.
Follow this link... amazingribs.com
Meathead's chart is about the best I've seen, but it only addresses temps and not cook time. Notice that it shows a range for butts, briskets and ribs.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Unread 09-18-2012, 01:46 PM   #6
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by IamMadMan View Post
Remember this is a guide only....

Type of Meat, Suggested Estimated Time Internal Temp
Smoking Temp to Complete at Completion

Brisket (Sliced), 225F, 1.5 hours/pound, 180 degrees
Brisket (Pulled), 225F, 1.5 hours/pound, 195 degrees
Beef Ribs, 225F, 3 hours, 175 degrees
Pork Butt (Sliced), 225F, 1.5 hours/pound, 175 degrees
Pork Butt (Pulled), 225F, 1.5 hours/pound, 190-205
Whole Chicken, 250F 4 hours, 167 degrees
Chicken Thighs, 250F, 1.5 hours, 167 degrees
Chicken Quarters, 250F, 3 hours, 167 degrees
Whole Turkey 12#, 240F, 6.5 hours, 170 degrees
Turkey Leg, 250F 4 hours, 165 degrees
Turkey Wings, 225F 2.5 hours, 165 degrees
Boudin 230F, 2.5 hours, 165 degrees
Breakfast Sausage, 230F, 3 hours, 160 degrees
Fatties, 225F 3 hours, 165 degrees
Meat Loaf, 250 -300F, 3 hours 160 degrees
Meatballs (2 inch), 225F, 1 hour 165 degrees
Spare Ribs, 225-240F, 6 hours 172 degrees
Baby Back Ribs, 225-240F, 5 hours, 168 degrees
Smoked Corn, 225F 1.5 2 hours, N/A
Smoked Potatoes, 225F, 2 2.5 Hours, N/A
This one has been posted a few times, but it has issues. Brisket at 180 is going to be tough and dry and brisket at 195 is not going to be pullable. It shows ribs at 172 for spares and 168 for baby backs. It's very difficult to take the internal temp on ribs since they are thin and having the probe off by 1/8 inch will change the temp significantly. Even this one shows a range for butts. You just can't specify a done temp for butts, briskets and ribs. They are done when they are done and you have to use different methods for determining that they are done.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Unread 09-18-2012, 01:48 PM   #7
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

No internal temperature, how will I know when my potatoes are tender and juicy?
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Unread 09-18-2012, 01:54 PM   #8
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Seriously, the problem with any chart is that it has to assume to many variables to be of any use. Once you are putting in there a range, like 230F to 300F, or 1.5-2 hours per pound, you are essentially rendering the chart useless. If you look at a 225F cook of a 8 pound butt, and think a 1.5 to 2 hour range, then you are thinking 12 hours to 16 hours, effectively, this offers no more use than 'it is done when it is done'. Which is fairly useless as well.

This is why comp cooks practice and many restaurants pre-cook. It takes the time factor out. The only true gauge for time and temperature is practice and experience.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Unread 09-18-2012, 02:38 PM   #9
vafish
Full Fledged Farker
 
vafish's Avatar
 
Join Date: 12-19-11
Location: Commonwealth of Virginia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
Seriously, the problem with any chart is that it has to assume to many variables to be of any use. Once you are putting in there a range, like 230F to 300F, or 1.5-2 hours per pound, you are essentially rendering the chart useless. If you look at a 225F cook of a 8 pound butt, and think a 1.5 to 2 hour range, then you are thinking 12 hours to 16 hours, effectively, this offers no more use than 'it is done when it is done'. Which is fairly useless as well.

This is why comp cooks practice and many restaurants pre-cook. It takes the time factor out. The only true gauge for time and temperature is practice and experience.
12-16 hours isn't totally useless. If I want to serve pulled pork for Lunch I give myself 16 hrs plus some rest time. If its done sooner I take it off the heat wrap it and put it in a cooler to keep warm until serving time.
__________________
Silver UDS with weber lid, UDS #2 black with a weber lid, 1995 Treager pellet grill, 22.5 Weber
vafish is offline   Reply With Quote


Unread 09-19-2012, 09:16 AM   #10
Panthers65
is one Smokin' Farker
 
Join Date: 07-13-09
Location: Lilburn, GA
Downloads: 0
Uploads: 0
Default

I've got all my stoker graphs stored on my desktop at home. Stoker FTW!
Panthers65 is offline   Reply With Quote


Unread 09-19-2012, 12:27 PM   #11
luke duke
is One Chatty Farker

 
Join Date: 01-16-10
Location: Dallas, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Ron_L View Post
I've never found one that is accurate. The hard part is the variation between specific pieces of meat. For planning I use the following for butts and briskets...

225 - 1.5 - 2 hours per pound
250 - 1.25 - 1.5 hours per pound
275 - 1 - 1.25 hours per pound
300 - 1 hour per pound.

Baby backs - 4-5 hours depending on the size of the rack (I only cook ribs at around 270)
St. Louis Spares - 4.5 - 5.5 depending on the size of the rack.

But, YMMV. It's done when it is done.
30min/lb is more accurate in my experience (not including a rest).
luke duke is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:28 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts