B
BrooklynQ
Guest
Does anyone have a formula for temp to time calculations?
Let's say you have a 10lb piece of brisket
At 220 degrees say, you'll smoke for 1 1/2 hours a lb
So what would it be if you smoked the same meat at 200? 250? 275? 300?
How do you arrive at your estimates? What about for ribs? Chicken? Butt?
What? Chicken Butt. :wink:
Now please don't answer that it's tenderness that determines done. I know that. I'm just trying to figure out time to temp ratios for estimating time of completetion.
Let's say you have a 10lb piece of brisket
At 220 degrees say, you'll smoke for 1 1/2 hours a lb
So what would it be if you smoked the same meat at 200? 250? 275? 300?
How do you arrive at your estimates? What about for ribs? Chicken? Butt?
What? Chicken Butt. :wink:
Now please don't answer that it's tenderness that determines done. I know that. I'm just trying to figure out time to temp ratios for estimating time of completetion.