Neil
Quintessential Chatty Farker
- Joined
- Jun 4, 2004
- Location
- St. Joseph, MI
How do you plan what time you should load up the smoker? Most everyone talks about taking the meat to a certain internal temp before pulling, wrapping, and coolering which makes sense. What I would like to know, is there a standard formula for how long it should take to cook a 14# Brisket or 9#Butt? 1 hr./lb.?? If smoking more than one item do you add the total weight of all your cooking or plan on individual times for each cut of meat?