Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: LostArrow on May 14, 2012, 02:56:45 PM
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Although we may plan on having a " perfect cook" things happen.
The weather, having to work late, fire goes out, meat not defrosted etc, and we don't have enough time to do our normal cooks.
There are a number of things you can do to spread up a cook.
A trend in smoking is for higher heat smoking, although I've not done any 350F butts or briskets yet I've moved from 215-235F to 275-290F with no change in results other than shorter cooking times.
The stall occurs as the water in the butt evaporates around the 160-180 F temp.
Panning a butt @ about 160F (putting in an aluminum pan & tightly covering with foil ) & putting back on the cooker hastens the cook significantly by reducing evaporation.
If pressed for time cook to 200F , & uncover & rest 30 min rather than sit in ice chest for 2 hours.
If you don't get to pulling temps 195F
Rather than pull , let rest uncovered & thinly slice. Sliced pork butt is very tasty, most prefer sliced brisket.
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Great tips LA!
I find that the stall, and overall moisture content can vary - depending on which cooker I am using and at what temps. Not a huge difference, but it is most notably different in my little Smokin Tex cabinet job vs the Yoder, etc...
The way they have the airflow controlled in these electric box jobs - it seems impossible to make anything come out dry - and in some cases ( chicken) it is too moist unless I finish it on the grill at higher temps.
Additionally - I can't "hurry" it - as the top temp is 250F - but that is a project I want to take on soon to change...... ;D
T
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Great tips LA!!!!
Ya know, when you start reading up on smoking all you read and hear about is 225...225...225...225...225...225 and I like you am usually in the 240-270 range myself...sometimes by design and sometimes by carelessness or the winds picking up....... The grilling fools do high heat briskets around 300 plus degrees in around 5 hours and they claim to have great results.
Do you have any plans for any future (smoking) cooks around the 300 plus mark LA?????
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250° for butts here!
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I've got two whole briskets in the freezer & I get a comp day Friday.
Planning on cooking one of them @ 275- 300 F & panning at 6 hours.
Let you'll know how the new kamodo does with a brisket!
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I do 240F for butts, 265F to 275F for chicken and 230F for ribs.
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275 for ribs. smoke for 2 hours then 240 for butts and briskets. 275 for tri's. 325-375 for chickens. veges hot and fast 375. steak i just put over the lump. hot and fast. 3 minutes per side. althought times w/ vary if i am having a adult beverage or 3. 8)
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great info thanks .