Matrix or graph of time-temp-method

[Matt Savage]

Has anyone put together a matrix and/or graph of some common cooking times & temperatures for butts & briskets? I am thinking on one axis the cooking time and on the other the expected internal temperature based on various external lid temperatures. If it was done on a graph, many curved lines would exist for the various weights of the meat.

 

[Russell Y]

As q'ing is more of an art than a science, the matrix will still only give you approximation the time for a butt or brisket to be done. In addition to the weight, the shape, the amount of fat and how the fat is distributed throughout the meat will affect cook time. Also plus or minus 20 degrees during a cook is not uncommon which will also change the time it takes the meat to be done.

Turkeys and chickens in the oven are more predictable.

It's done when it's done.