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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.


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Unread 03-12-2013, 06:24 PM   #1
dwfisk
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Default 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?
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Unread 03-12-2013, 06:26 PM   #2
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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?
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Unread 03-12-2013, 06:34 PM   #3
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i'd start at six.
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Unread 03-12-2013, 06:38 PM   #4
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^^^^ 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!
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Unread 03-12-2013, 06:44 PM   #5
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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.
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Unread 03-12-2013, 07:01 PM   #6
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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.
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Unread 03-12-2013, 07:15 PM   #7
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All good suggestions. Thanks
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Unread 03-12-2013, 07:17 PM   #8
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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.
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Unread 03-12-2013, 07:32 PM   #9
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Default 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?
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Unread 03-12-2013, 07:49 PM   #10
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Quote:
Originally Posted by HogFan View Post
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
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Unread 03-12-2013, 07:52 PM   #11
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4 to 5 hours is doable, if all goes to plan
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Unread 03-12-2013, 07:59 PM   #12
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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.
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Unread 03-12-2013, 07:59 PM   #13
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^ yea, probably get a cold front or something "best aid plans"???
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Unread 03-12-2013, 08:22 PM   #14
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Quote:
Originally Posted by Pyle's BBQ View Post
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.
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Unread 03-12-2013, 08:28 PM   #15
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Quote:
Originally Posted by boogiesnap View Post
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.
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