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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 12-01-2013, 08:50 PM   #1
smokenpreacher
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Default Why So Long?

I like to watch cooking shows, BBQ cooks, and have a question for the Brethren. What's up with some of these cooking times? Some of these guys are putting 7-9 pound butts in a cooker, temps around 250, and leaving them 12-15 hours, some longer.
When it's done, it's done, right? Is anything being accomplished by leaving it in the smoker an additional 8 hours? I've been smoking several years and fail to see the reasoning behind this.
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Unread 12-01-2013, 09:04 PM   #2
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I think it rare when a professional BBQ cook doesn't exaggerate the length of time they actually smoke the meat. They usually include the hold time in the cooking time. It's some form of being a martyr I suspect. Sorta like thinking you gotta suffer before you can sing the blues.
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Unread 12-01-2013, 09:27 PM   #3
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Great answer Jim...

There are legit exceptions, but be weary of what you see on TV or read online as it relates to barbecue.
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Unread 12-01-2013, 09:53 PM   #4
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I once smoked a brisket for 3 and a half years. Best brisket I ever tasted, and I've been smokin' meat the old school way ever since my great great grand pappy (who invented bbq) learnd me how to butcher a pig bare handed. There ain't no other way to do it and anyone who says otherwise is a damned liar, a cheat, and a communist.
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Unread 12-01-2013, 09:55 PM   #5
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I had a guy tell that he smoked his brisked @ 150*F for 24 hour. I just looked at him and said "OK."
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Unread 12-01-2013, 10:06 PM   #6
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I am a novice BBQ'r and I am trying to figure this out as well. I am trying to find the balance between cooking time, internal temp and amount of fat at the start. So far the best advice I have been given is to follow the probe test - the probe should go in and out easily when it's done. Please keep posting your thoughts and results it really helps beginners like me.
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Unread 12-01-2013, 10:23 PM   #7
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I think most of it is BS. For some reason i think people have it in there heads more time =more better. You'd be surprised the difference in reaction when the folks at home say "how long did you smoke those ribs?" and I respond with "3 hours" VS "6 hours" social phenomenon if you ask me.
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Unread 12-01-2013, 10:30 PM   #8
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I think it rare when a professional BBQ cook doesn't exaggerate the length of time they actually smoke the meat. They usually include the hold time in the cooking time. It's some form of being a martyr I suspect. Sorta like thinking you gotta suffer before you can sing the blues.
Very well put! I saw on TV a guy said that he cooked his ribs for 18 hrs. uh ok.
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Unread 12-01-2013, 10:43 PM   #9
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71-South, love it. Laughed till I got tears in my eyes.
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Unread 12-01-2013, 11:05 PM   #10
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Some folks lie, some folks cook very slow, some folks figure it makes a great story.

Do what works for you. Now, I have cooked a pork butt that took every bit of 18 hours to give in, at the time, I believed that I needed to be at 225°F to get it right, and it took that long. So be it. And it was delicious, as were many others done overnight.

Isn't anything wrong with cooking that long, if you want. It surely does one thing, that is discourage folks from doing it themselves. That is good for business.
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Unread 12-01-2013, 11:10 PM   #11
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Quote:
Originally Posted by smokenpreacher View Post
I like to watch cooking shows, BBQ cooks, and have a question for the Brethren. What's up with some of these cooking times? Some of these guys are putting 7-9 pound butts in a cooker, temps around 250, and leaving them 12-15 hours, some longer.
When it's done, it's done, right? Is anything being accomplished by leaving it in the smoker an additional 8 hours? I've been smoking several years and fail to see the reasoning behind this.
I tend to smoke a little hotter. I prefer Ribs & Butts at 275° to 300°.
Done a little quicker, but who is counting.
It ain't done, till it's done.
Probe it when it looks right.

BTW: Very little you hear on TV is factual...
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Unread 12-02-2013, 12:20 AM   #12
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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 in the thickest part of the Flat) 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 165 in the breast.
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Unread 12-02-2013, 06:00 AM   #13
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It all comes down to what you like to cook at temp wise.
If you like L&S then it's going to take a while, H&F you're done quicker.

They always exageratte on tv, that's what keeps people watching, I mean reality
There are some of us that do make longer cook times for different reasons/preferences but to each their own.
Cook it the way you like and enjoy what you do, that's what Q is all about.

71-South that was classic!!!!
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Unread 12-02-2013, 08:38 AM   #14
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I think it rare when a professional BBQ cook doesn't exaggerate the length of time they actually smoke the meat. They usually include the hold time in the cooking time. It's some form of being a martyr I suspect. Sorta like thinking you gotta suffer before you can sing the blues.
Seems whenever I cook a brisket it's a blizzard and 15° below zero
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Unread 12-02-2013, 09:51 AM   #15
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71 south, I couldn't have said it any better. That there's funny, I don't care who you are.

I run my smoker hot and fast generally. That's where it likes to run. I will average around 275-300, and have gotten it up over 350. I use my thermometer to monitor grate temps, and I use a cheapo meat thermometer as a probe. My digital gets used for poultry.
I'm not changing the way I cook because some joker on TV said if it's not cooked 16 hours, it's not Q. It just seems like in every BBQ joint they interviewed they say they smoke butts for 16-18 hours, ribs go 10-12 hours, and brisket 24.
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