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Cooking time question?

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HungryMan
HungryMan Posts: 3,470
edited November -1 in EggHead Forum
What's a rough time estimate for a 6 lb French cut rack of pork cook time? Cooked at 325 and want an internal of 145. This is a new one for me.
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  • lowercasebill
    lowercasebill Posts: 5,218
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    expect a cooking time of 3 beers B)


    http://www.askthemeatman.com/pork_cooking_chart.htm

    this will give you a place to start. my un educated guess.....you are cooking at 25° less and want to pull at 15° less than the chart. carnac says "20 min/lb or 2 hours" i would begin thermoprobing [that is a verb] at 15 mi per pound or 1.5 hours from start . or wait for someone who really knows to give you the right answer.
    bill
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  • Richard Fl
    Richard Fl Posts: 8,297
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    This was very good. Might pull next at 140F.

    Pork, Roast, Bone-In, Richard Fl


    INGREDIENTS:
    ********
    1 6 1/2 Lbs Pork Roast, Bone-In
    Seasoning
    6-8 Tbs Minced Garlic
    6-8 Tbs Black Pepper, Fresh Ground
    ********
    TIME
    5:00 PM 48°F (int) 350°F Dome
    6:15 PM 83°F (int) 350°F Dome
    6:30 PM 99°F (int) 350°F Dome
    7:00 PM 126°F (int) 350°F Dome
    7:40 PM 144°F (int) 350°F Dome
    Rested 30-45 minutes




    Preparation
    1 Have the butcher cut between the bones and remove the chine bone so that you can cut individual chops w/bone for serving. Placed seasonings between the bones and on the top, placed in refrigerator for 5 hours, overnight would have been ok. . Let sit about 1 hour out of the refrigerator, to warm up.
    Cooking
    1 Pecan wood chips for smoke about 1/2 handful, dry.
    2 Used my Large BGE and set it up for indirect, 350°F with a drip pan and some water under the roast. Placed the roast, bone side down, directly on top of the grate and cooked for apprx 2 hours and 30 minutes. The goal was 145°F internal. Pulled and let sit for 30-45 minutes.
    3 Served with steamed broccoli, corn on the cob, salad and rice and gravy.


    Servings: 8
    Preparation time: 1 hour
    Cooking time: 2 hours and 30 minutes
    Ready in: 3 hours

    Recipe Type
    Main Dish, Meat

    Recipe Source
    Source: BGE Forum, Richard Fl, 2007/04/21
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  • HungryMan
    HungryMan Posts: 3,470
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    That about my guess. KI was thinking 2 to 3 hours. I can use the "have another beer theory" I'm cooking it at work. Not very beer friendly here.
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  • HungryMan
    HungryMan Posts: 3,470
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    I got a brine that I'm trying. I guess I will start it around 0830 for a target time of 1200hrs.
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  • lowercasebill
    lowercasebill Posts: 5,218
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    staurday afternoon> eggin> no beer and at work as well!! i hope your weekend improves and you have a safe and happy Memorial Day.
    bill
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