UDS and smoking newbie, average cook times?

[Ryan_289]

Just completed my UDS yesterday and got it seasoned. Test run held 225-240 temps for over 5 hours and would have gone longer but I shut it down. What are some AVERAGE times on different types of meat and at what temps? I will probably also invest in one of the wired meat probes so I can monitor temps without opening the lid.

[inv3ctiv3]

This is all very debatable, do you wanna do low and slow or hot and fast? I usually keep temps around 225 for butts and briskets and 275ish for ribs.

8lb Pork Butt = 14+ hours @ 225
13lb Packer Brisket = 14+ hours @ 225
Rack of Pork Spares (St. Louis) = 4ish hours @ 275

It depends on if you foil or not and the weight of the meat, etc.

[bover]

Below is a guide I've seen posted elsewhere here. It's proven pretty reliable for me.

Smoking temps/times (all assume finishing with 2 hour wrap & rest)
Brisket (Sliced) @ 225°F for 1.5 hours/pound or until internal temp 180°
Brisket (Pulled) @ 225°F for 1.5 hours/pound or until internal temp 195°
Ribs @ 275°F for 3 hours or until internal temp 175°
Pork Butt (Sliced) @ 225°F for 1.5 hours/pound or until internal temp 175°
Pork Butt (Pulled) @ 225°F for 1.5 hours/pound or until internal temp 190-205°

[Johnny_Crunch]

For pork butts and briskets I assume 1.5-2 hours of cook time per pound. I usually end up closer to the 2 hour mark. I did a 9 lb brisket yesterday that took 18.5 hours.

[Ryan_289]

What is the purpose of foiling meat and letting it rest?

[Johnny_Crunch]

Letting it rest locks the juices in the meat so they don't end up all over the cutting board instead of your belly.

[inv3ctiv3]

I always foil the meat after a cook for at least 2 hours but I never foil it until it's off the smoker.

[rondini]

Yes to whats been said. I'd add, keep a log for your cooks. Every UDS is a little different. There is a total learning on using your UDS. Enjoy it, my wife was like not something more, now she looks forward to what I cook in it and she tells me I can make 'THAT' again.

[landarc]

Folks foil different meats for different reasons. One of the most common reasons is to lock in a certain color, foil can stop the darkening of the bark. The other thing, particularly with ribs is that foiling can increase consistency and timing, this is especially where competition is concerned because 'it is done when it is done' does not work so good 3 seconds after the turn in time is past.

Others foil to help move meat through the stall much faster and to theoretically help retain moisture. This also involved wrapping in foil during the cook. In terms of foiling after the cook, it just holds heat in and keeps the towels clean while resting the meat.

I cook brisket, chuck and butts hotter, in the 270F to 300F range, it usually takes 4 to 6 hours to get a 10 to 14 pound brisket or a 8 to 9 pound butt cooked. I do ribs at 225F and it usually goes 6 hours. For chicken, I go much hotter, like 400F, for an hour to hour and a half. All are guidelines, as I generally go by feel or the bend test for pulling from the heat.