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Slow cooking newbie questions on cooking times
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Larrymac
Posts: 103
Is there a table somewhere that will give you a ballpark idea of how long chickens, turkeys, ribs, roasts, pork butts etc will take to cook depending on their weight. I am aware that internal temperature matters and will be using a dual probe Maverick to monitor. But I would like to know ahead of time is this going to be around a 4, 8, or 12 hour venture. Especially if I am cooking for a party at a designated time I need to know approx time to get the cooked item to proper internal temperature in time for the meal so I would know how early to start.
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Hard to give you an accurate answer but for a chicken I start 1 1/2 hours before we plan to eat it's usually done just over an hour, turkey 15 to 17 lb about 3 1/2 hours, ribs 5 hours, pork butts 1 1/2 hours per pound but I start way early because they hold nicely wrapped in towel and then put in a cooler. Generally I can have dinner ready close to the planned time. When I started I remember we waited over 2 hours for a pork shoulder to finish but it has been while since I have had a problem like that.Gerhard
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There may be a table but I'm not aware-best to post your specific cook type here and you will get lots of help. Really depends on the type cook (direct or indirect and dome temp). As a ball-park-spatchcocked chix direct at around 350 on the dome take 40-60 mins. Spatchcocked turkeys (12-14 #) same setup-around 90 mins. Roasts-depends a great deal on the cook temp and once you get to where the length of the roast exceeds the diameter-the cook time is fairly constant in the mins/#. Pork butts-250*F on the dome-plan for 2 hrs/#; 300*F on the dome-around 1.25 hrs/#. Brisket-about the same as pork. Ribs-depends on type but with 250 on the dome BB's in around 4-5 hrs-spares 5-6 hrs. YMMV-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I read on some sites about brisket and other pork being cooked 10-12 hours which is significantly longer than what you posted. Why the difference?
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The entering bit of data to respond to your question is "what size hunk of meat". Once you know that, then do the math and compare the answers...Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Larrymac said:I read on some sites about brisket and other pork being cooked 10-12 hours which is significantly longer than what you posted. Why the difference?I do suggest if you want to try a low and slow butt, do it during the day unless you have a stoker. I usually do 6# butts starting at 7:00AM, finish around 6:00PM.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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