Weight & Times?


 
R

RobK

TVWBB Member
I'm a newbie so I hope this isn't (well maybe it is)the dumbest question out there.
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If you had a 10 Lb hunk of meat and a recipe, called for, let's say a 1 hour per pound cook. That would be obviously a 10 hour cook.

But if I cut the hunk into two 5Lb chunks, is it now a 5 hour cook?

Thanks,
 
Yes.

But, the one hour per cook is a guideline. The shape of the meat will make a difference in the cook time. Take a chicken breast and pound it flat. Less cook time, same weight.

Use a good thermometer. This is a better way to determine when your meat is finished.

As a newbie, with questions, you might want to think about posting in the NEW WSM OWNERS thread.
 
Always remember that those times are very rough as Russell mentioned. The looks and temp are far more important than the time.

Mike
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The shape of the meat will make a difference in the cook time. </div></BLOCKQUOTE>
It's the shape, specifically the thickness, that matters. If you take, say, a whole beef tenderloin and cut it in half crosswise, the cooking time is not all that dissimilar from the whole loin uncut. If, however, you cut it in half horizontally the cook time for those halves would be much less.
 
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