Advice please: quantity vs time

dwfisk · 03-12-2013, 06:24 PM

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?

landarc · 03-12-2013, 06:26 PM

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?

boogiesnap · 03-12-2013, 06:34 PM

i'd start at six.

dwfisk · 03-12-2013, 06:38 PM

^^^^ 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!

boogiesnap · 03-12-2013, 06:44 PM

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.

Pyle's BBQ · 03-12-2013, 07:01 PM

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.

dwfisk · 03-12-2013, 07:15 PM

All good suggestions. Thanks

landarc · 03-12-2013, 07:17 PM

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.

HogFan · 03-12-2013, 07:32 PM

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?

dwfisk · 03-12-2013, 07:49 PM

Quote:

Originally Posted by HogFan

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

landarc · 03-12-2013, 07:52 PM

4 to 5 hours is doable, if all goes to plan

Jorge · 03-12-2013, 07:59 PM

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.

dwfisk · 03-12-2013, 07:59 PM

^ yea, probably get a cold front or something "best aid plans"???

boogiesnap · 03-12-2013, 08:22 PM

Quote:

Originally Posted by Pyle's BBQ

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.

Pyle's BBQ · 03-12-2013, 08:28 PM

Quote:

Originally Posted by boogiesnap

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.

03-12-2013, 06:24 PM	#1
dwfisk is one Smokin' Farker Join Date: 08-01-12 Location: Fairfield, FL Downloads: 0 Uploads: 0	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? __________________ I'm Dave 26.75 Weber OTG & SJ/WSM Mini Home built trailer mounted 24"x72" hybrid/reverse flow stick burner, 18"x44" grill w/CI grates, upright SS gas oven/smoker, iGrill & a bunch of other cooking toys. Home built 48" fire pit with a 30"x30" Santa Maria style grill.

03-12-2013, 06:26 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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? __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-12-2013, 06:34 PM	#3
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	i'd start at six. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

03-12-2013, 06:38 PM	#4
dwfisk is one Smokin' Farker Join Date: 08-01-12 Location: Fairfield, FL Downloads: 0 Uploads: 0	^^^^ 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! __________________ I'm Dave 26.75 Weber OTG & SJ/WSM Mini Home built trailer mounted 24"x72" hybrid/reverse flow stick burner, 18"x44" grill w/CI grates, upright SS gas oven/smoker, iGrill & a bunch of other cooking toys. Home built 48" fire pit with a 30"x30" Santa Maria style grill.

03-12-2013, 06:44 PM	#5
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	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. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

03-12-2013, 07:01 PM	#6
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	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. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

03-12-2013, 07:15 PM	#7
dwfisk is one Smokin' Farker Join Date: 08-01-12 Location: Fairfield, FL Downloads: 0 Uploads: 0	All good suggestions. Thanks __________________ I'm Dave 26.75 Weber OTG & SJ/WSM Mini Home built trailer mounted 24"x72" hybrid/reverse flow stick burner, 18"x44" grill w/CI grates, upright SS gas oven/smoker, iGrill & a bunch of other cooking toys. Home built 48" fire pit with a 30"x30" Santa Maria style grill.

03-12-2013, 07:17 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-12-2013, 07:32 PM	#9
HogFan Take a breath! Join Date: 03-21-12 Location: Arkansas Downloads: 0 Uploads: 0	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? __________________ OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle

03-12-2013, 07:52 PM	#11
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	4 to 5 hours is doable, if all goes to plan __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-12-2013, 07:59 PM	#12
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	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. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa BOOGITY, BOOGITY, BOOGITY!!! Recipient of a Huggies box! Shut up, and cook!!!!