Kids 4th and 1st bday this weekend. My mom bought a 13lb pork shoulder she wants me to cook. Party is at 2. What time should I start? Also if if this is sacrilegious i apologize but if I cut it in half would that help with cook time. Full disclosure my wife has a service club wine and beer tasting on Friday night for work where I am concerned on how early I can awake that's why I ask about cutting.
whats the estimate for per pound cooktime on brisket? never done one solo or in years at all committed sacrilege, got one of costcos prime for 2.75/lb, cut the thin flat end off and will use for something else, just doing the point with the flat that's under it 2 people an entire brisket would be too much even with freezing some, used the scraps from trimming it up in stirfry tonight, delicious
Put that fucker on about 10pm Friday night and ride out. Or put it on earlier if you have to, just at low heat, like 215.
Hard to tell with brisket. Anywhere from 1 to 1.5 hours per lb. Each cut is different. Plan on 1.5 and if it cooks quicker than you can wrap it and it'll hold temp well in a cooler for 6+ hours.
What are you using for this cook? My last 8 pounder took damn near 14 hours with the bge hovering between 240-250'. Like dbl said, put that thing on when you get home or even before you leave. It can sit in the cooler for 4-5 if it finishes early
I have an Akorn. I m fairly new at this smoking thing got it for Xmas. I know it's not responsible but I know I m going to be hammered Friday night. The tasting starts at 6 then the bar right around the corner from my house is playing some 90s tribute band that once I get drinking my wife will suggest and I will think it's a good idea. I plan on using some lump charcoal with hickory blocks as well. My original plan was to wake up at 4 and start cooking.
Highly unlikely you finish an 8 lb but by 1pm (need rest time) if you start 1 4am. Meat wont go on until probably 5 am. 8 hourd wont cut it. Start cooker before you go out. Rub meat before you go out. When you get home, drunk you just has to open cooker and out meat in before passing out. Sleep in next morning. Just make sure you have a good bit if lump and it should hold temp for thag long with no problem.
Thank you. I like this idea a lot. I told my mom she was crazy about getting such a big piece of meat when we will have other food but ever since her and my dad bought me that for Xmas she just buys meat and asks me to cook it she loves it.
I just noticed it's a 13 lb'er. Scrap that other idea. Just put that sucker on at 225 before you leave at 6pm. 16~ hour cook puts it coming off 10am. Wrap, toss in a cooler, and it'll still be piping hot at 2pm. Hell it cam come off anywhere between 8am and 11pm and you're fine. So yea your Friday night plans won't affect it at all. Even with no plans I'd say put i5 on between 6-8pm to eat at 2pm the next day.
If you ain't cheating, you ain't trying. But really, good on you for using whatever tool is going to allow you to enjoy your smoker to the fullest. No hate in my game.
Hey dblplay1212 , my stomach thanks you for the wing tips. Threw a few chicken apple and pork andouille sausages on there as well...
Snapped a pic right before closing it up to go inside. After about a minute, it settled at 175 and then the fan kicked in to bring it up to temp.
i dont care what grill you use or what you cook. i do get bothered how people start fires. dbl started a great fire. there is no need to use a chimney and pour out 2 gallons of lit coals when you can start small and regulate your fire. just build a good fire that looks like a pyramid, start it small, and youll be able to regulate the temperate and you wont burn much fuel at all. people that leave the lid open and get it to 400 and then try to bring it down will always struggle to regulate their temps and will burn through charcoal. summary: light an all natural starter, build a pyramid over it, close the lid, move vents to temp you desire, and thats it. takes no time.
this the one? http://www.amazon.com/Looftlighter-70018-Fire-Lighting-Tool/dp/B000WYY65Y i have a friend who's getting married and i wanted to get him something grilling related. was thinking one of those thermapens but that thing is cool.
Yea that's it. Would make a fantastic wedding present. I probably never would have spent the money myself. My wife got it for me for Xmas and it's been great. Make a fire super quick and you can manage how big you want your fire. Small for low and slow or you can get it raging pretty quick if you need to for a high heat cook. If he bbq's a lot, he'll definitely use it a lot.
How long could one hold a brisket? I've read 2-4 hours in a cooler with towels or a 170F oven. I got up at 3 to throw on my brisket and it's already at 162F. Ideally I'd want to eat around 5pm tonight. On grill at 3:45am: At 160F and wrapped:
Don't worry, it's going to sit at 162 for a looooooooooooooong time. I'd take it out of the foil and let it ride. The foil just speeds up the cook time. Here's a general idea of what you're looking at.
I got one of these for my birthday earlier this month. I haven't used it yet though because our patio is a sh*t show with construction/remodeling right now.
dblplay1212 your guru method is working very well so far. Got the fire started then put the grate down and closed it. Got up to temp quickly, overshot by about 10. Opened it up and put the diffuser down and put the meat on. Guru has it sitting right around 300 where I want it.
If it over shot, check your damper. On my XL, I leave it wide open all the time. Iirc the manual calls for it to be half closed on a L or smaller while coming up to temp.
I have an Akorn and the adapter doesn't have a damper like that. The only way to adjust it is with the vent on top. I messed with it a little bit and it seems to have settled.
Your fan doesn't have a damper? I thought they all did. The pic above is the fan, not the adapter. The damper is in the middle of the hole where the fan blows out. Which one do you have? Not a big deal, though. 10 degrees isn't a big deal.
Actually just finished up. I had put it in foil, it got up to 180F and I pulled it from foil to rebuild the bark. Well, it basically just delayed the stall, because the temp dropped back down to 167F for like 3-4 hours. Total cook time was 14 hours, for a 7lb brisket flat. Currently wrapped and holding for an hour. Felt like butter though. Can't wait. Will post pictures. KIT KAT
Took a long time, but it was worth it.. So tender. Rave reviews around. Feel good about a successful BBQ.
got two ~3.5lb butts to smoke tomorrow for an event with my department. Planning on an 8 hour cook, hoping it takes less time. Does that sound about right for two that small?
Sounds about right. Normally I allow about 1-1.5 hours/pound, so just make sure to give yourself enough time so you're not rushed at the end. I would plan for the worst and expect 10 hours and if it finishes early wrap it and put it in a cooler until you're ready to eat.
Got some thighs in buttermilk, salt, rub, garlic paste. Always heard it was fantastic for a brine. We shall see.
Started at 11 last night. Took it off at about 8:30 this morning. Went faster than I thought, but it's wrapped in foil and towels in a cooler. Will pull it around 1:30.