Re: Apprx cooking time for pork butt
- From: bbq <bbq936@xxxxxxxxxxxx>
- Date: Sat, 17 Jul 2010 16:56:08 -0500
On 7/16/2010 3:42 PM, bbq wrote:
On 7/14/2010 1:44 AM, Dana wrote:
Cook it at a temp you're comfortable with. Just know, the Low and Slow
is not necessarily so. A barbecue joint with stores across the country,
tries to market the idea ribs need a 12 hour cook to be tender. That is
marketing hype and bull shit.
Total BS. 12 hours for ribs?!?! That's way too long for smoking and
not nearly long enough for sous vide.
I swear I have seen marketing materials indicating 12 hour cook. But I
agree, total BS..
I have seen this place cook ribs at a rib fest. How can they be almost
out of ribs at 6 PM and have plenty to sell at 9 PM, if they need 12
hours? I have seen the ribs go on raw at 6. My math says from 6 PM to
9 PM on the same day is 3 hours.
Ribs don't need 12 hours, unless you're making jerky. I cook ribs
at 250F, both spares and baby backs, and use a cooking procedure
that takes about 4-5 hours for glazed, finished, competition-tender
St Louis spares. Baby backs or smaller St Louis racks will usually
take less time.
I try and cook around 250° to for ribs. The couple of briskets I have
done, I think the temp was closer to 300° and took about 9 hours, IIRC.
Will have to find my notes. I know I kept pretty good notes on at least
1 brisket cook...
My notes on a brisket cook
Brisket on WSM at 1:40 PM at 300° pit temp
2:25 Pit temp 275 meat temp 65
3:00 Noticed the pit temp was going down, so I opened 2 of the bottom
vents to about 1/4 open from the 1/8 opened they were at.
3:15 Pit Temp 275 meat temp 100
4:00 Pit Temp 265 meat temp 132
4:00 stirred up the coals a bit to bring the temp back up.
I started with a chimney full of hot coals and
filled the ring with unlit coals. It seems like the coals are
4:40 Pit temp 265. Meat Temp 145
4:40 added more unlit coals to the pit.
5:00 added 1/2 chimney hot coals. Quickly brought pit temp to over
300. Closed 2 vents to 1/8 or less opened.
6:15 Pit Temp 280 Meat Temp 159
6:15 added 2 large Hickory chunks
6:40 Pit Temp 300 Meat Temp 165 (might be at the hang time now)
7:30 Pit Temp 300 Meat Temp 181 (no hang time in this brisket)
7:30 Flipped brisket. I started it fat side down(following Cuch's
suggestion Fat to the Fire). He cooked on a barrel type smoker
with an offset fire box. The WSM is a bullet style and a pan of
sand between the fire and the meat that is being cooked.
8:00 Pit Temp 280 Meat Temp 181 (Maybe it's at the hanging time now)
9:15 Pit Temp 300 Meat Temp 183(Hopefully it's past it's Hang)
9:40 Pit Temp 290 Meat Temp 186(made it past its' hang)
10:20 Pit Temp 280 Meat Temp 192(taking it off now and will let it
rest wrapped in foil for 20 minutes)
10:30 Pit Temp 280 Meat Temp 195. It is off and wrapped in foil as it
cools down to eating temperature
Almost 9 hours for a 12.5 lb. brisket.
This brisket was cooked at between 275 and 300 for the most part. Next cook will try for 300° plus a little instead.
- Prev by Date: Re: Apprx cooking time for pork butt
- Next by Date: Re: Of Hackberry wood and pork ribs...
- Previous by thread: Re: Apprx cooking time for pork butt
- Next by thread: Re: Apprx cooking time for pork butt