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Cooking time question

BigGreenGiant
BigGreenGiant Posts: 41
in EggHead Forum
I have about a 10 lb loin that i cut into two parts 
if its 20 min/ pound do i cook like they are 5 lb loins or cook for 10 pond loin
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Comments

  • badinfluence
    badinfluence Posts: 1,774
    Huh? You cook to temp. Not by lbs.
    1 XXL BGE,  1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.


    Clinton, Iowa
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  • lousubcap
    lousubcap Posts: 37,334
    Each hunk of loin will cook as a stand-alone hunk of meat unless they are touching.  So go with that-you may see a slight cook extension given the quantity of meat you load (allow the BGE to get back to temp) but that is not significant.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • hoofaloos
    hoofaloos Posts: 242
    badinfluence said:
    Huh? You cook to temp. Not by lbs.
    this
    XLBGE- Napa, CA by way of ATX


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  • BigGreenGiant
    BigGreenGiant Posts: 41
    edited July 2015
    badinfluence said:
    Huh? You cook to temp. Not by lbs.
    I didnt make this clear !
    im new to this and am trying to get a target of when it will be done for my family coming over

    im at 275 deg
    trying to turbo and get it done quick
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  • BigGreenGiant
    BigGreenGiant Posts: 41
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  • hoofaloos
    hoofaloos Posts: 242
    i would estimate for the 5# assuming that they are not touching
    XLBGE- Napa, CA by way of ATX


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  • BigGreenGiant
    BigGreenGiant Posts: 41
    hoofaloos said:
    i would estimate for the 5# assuming that they are not touching
    No they are not touching
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  • Dyal_SC
    Dyal_SC Posts: 6,548
    A lot of people ask me about cooking times, but I never know what to tell them as I just pay attention to the internal temp.  Drives my wife especially crazy if she's doing the sides inside and needs to know when the meat is going to be finished.  Lol.  Never know what to tell her ... I usually have a "guesstimate" but it's usually off.  ;)  I need to start writing the times down. 
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  • badinfluence
    badinfluence Posts: 1,774
    Bump the temp to 350 indirect. Cook till 140 internal temp pull and let rest for a little bit slice and enjoy. Don't worry about pulling at 140 as it WILL continue to rise in temp.
    1 XXL BGE,  1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.


    Clinton, Iowa
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  • badinfluence
    badinfluence Posts: 1,774
    Well crap....should take about 1 hour
    1 XXL BGE,  1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.


    Clinton, Iowa
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  • lousubcap
    lousubcap Posts: 37,334
    @Dyal_SC- let me start with "you have some of the most inspirational cooks that get posted here."  That said, I believe the OP was inquiring about approximate cook times if you split a hunk of meat.  Chances are you will be closer to the final "cook to temp" if you plan each as a stand-alone hunk than a combined hunk of meat.  Somehow I think his original question may have been lost in the wilderness.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Dyal_SC
    Dyal_SC Posts: 6,548
    @lousubcap , sorry I didn't clarify!  :)  I realized what @BigGreenGiant was asking.  You originally responded and explained it really well.  I was just adding a "supplemental response" to the answer you already gave.  ;) I'm horrible at estimating cooking times.  Sometimes hours off. LOL. For my own knowledge I want to start writing down cooking times for different cuts of meat.  :)
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