In need of answers

[Guest]

When cooking something in the WSM how does one determine what is the proper amount of time per pound at the proper temperature. Like, if I want to do three Pork Butts that weight 24 pounds, do I go about 2 hours per pound for a total of 48 hrs.! at 250 degrees or just take into account that each Butt weights 8 pounds and cook them for about 16 hrs. till the internal temperature reaches 195 to 200 deg., or when doing a 14 lb. standing rib will it take 6 hrs. (about 25 minutes per pound to an internal temp. of 130 deg.) or, would it be a good idea to cut it in half and cook them (2 halves )for about 3 hrs.? at 350 deg. Does what I'm asking make sense? I apreciate your reply.


Tino /infopop/emoticons/icon_frown.gif

 

[Jim Minion]

Nimrod
Internal temp and the right texture of the meat is your guide. You can use time as a guide but the texture is what your after.

Example a 7-8 pound butt will take aprox 12 to 14 hours at say 250?, but it's done when it's done. If it's not tender enough then cook it longer. By cutting the butt in half will not cut the cooking time in half, it takes time to break down connective tissue.
Two butts don't take twice as long as one, they should finish in aprox 12 to 14 hours

Don't think of BBQ like baking: that heat and this amount of time, it's done. A piece of BBQ gives up when it's ready and not before.

Hope this helps.
Jim

 

[Musky-Hunter]

Jim:

Your theory on cutting the but in half doesn't cut the cook time in half....this is interesting.

I do not cook 8+lb butts because I'm too impatient to invest that much time into it. I opt for several 4lb'ers. My theory behind this is that I can get 4lb'rs done in about 8hrs which is much faster then the bigguns and I get more brown and more smoke ring by having more surface area.

IYHO am I all wet? Would I get a better end result if I were willing to invest the additional time in larger cuts?

All the best.
JHM

 

[Jim Minion]

Your not all wet but I think the chance for drier products is increased. I don't think of 4 hours as a long time when it comes to Q.
The 8 pounder you start at night and go to bed and check it when you get up. Make the adjustments need and finish the cook.
A 4 pounder will not cut the time in half but it does reduce it.
I cook them overnight, brisket also.
Jim

 

[Guest]

Hi, this is my first post here so I hope
I don't mess up with the format. I used
to ask the same thing about why not cook
1/2 butts when they would take less time.
After cooking whole butts, which are hard
to come by where I live, I think there is
a big difference in the meat. It looks
better, pulls better, bigger pieces, and
if you do the overnight cook you are less
tempted to mess with the pit and it's done
before you know it. Good luck, I understand
the desire to limit cook time but I now think
it makes a difference. However, I would
still cook smaller ones if I wanted the food
to be done faster. Hope this helps!

 

[Guest]

Thank's for your replies, everyone, and welcome to this board, Mary Ann. I'll be cooking a standing rib for our Christmas Eve dinner using the recipe on the "Let's Cook" section accompanied with horse raddish cream, vegetables, baked potatos, and green salad. I could not find the Knorr brand Au Jus that Chris describes there, but found Lawry's mix of that and I hope it turns out okay.
And to recieve the New Year we'll be dancing to the tune of pulled pork (The Mr. Brown). Any ideas on what else to serve for this occassion?
-Regards, Tino