Re: Apprx cooking time for pork butt
- From: "Brick" <hrbrickerNOSPAM@xxxxxxxxxxx>
- Date: Sun, 18 Jul 2010 02:51:39 GMT
On 17-Jul-2010, bbq <bbq936@xxxxxxxxxxxx> wrote:
On 7/16/2010 3:42 PM, bbq wrote:
On 7/14/2010 1:44 AM, Dana wrote:
.. . .
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.
Surprise, surprise. You put a lot of cold meat in the pit and the
dropped. Jeez, I wonder how that happened.
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.
Cuch meant fat to the heat. You have to know whether the most heat is
above or below your meat. With a sand pan in the WSM, the highest heat
may well be above the meat???
8:00 Pit Temp 280 Meat Temp 181 (Maybe it's at the hanging time now)
181 is past the hanging plateau.
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)
like 192 for a good number to take it off.
10:30 Pit Temp 280 Meat Temp 195. It is off and wrapped in foil as it
cools down to eating temperature
Unless I'm going to hold it for awhile, I don't wrap or foil anymore. I just
let it cool down until I can pack it.
Almost 9 hours for a 12.5 lb. brisket.
It could be done quicker, but 9 hours is an okay number.
This brisket was cooked at between 275 and 300 for the most part. Next
cook will try for 300° plus a little instead.
It doesn't make sense to me to chase the pit temperature as if you were
emulating an automatic oven. Just get the heat input right, (fire size) and
let it go. It will equalize out when the cold meat starts warming up.
the pit temp, just produces excess bark.
I cooked a couple of pork butts and a beef eye of round today. With the fire
the same size throughout, the pit temp varied from about 225 at the
to about 275 near the end. (NB Offset). Before I put the meat in, the pit
stabilized at about 270 using RO Lump with some big citrus chunks for smoke.
That's my story and I'm sticking to it.
Brick said that
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