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BBQ demystified --times and temps

 
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MGeslock
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Joined: 10 Aug 2007
Posts: 332
Location: Fredericksburg, VA

PostPosted: Sat Feb 01 14 12:56 pm    Post subject: BBQ demystified --times and temps Reply with quote

http://meatsmokingcalculator.com/

Is it that simple 😱🐷🐽??
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Mr Tony's BBQ
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Joined: 01 Aug 2010
Posts: 5067
Location: Fredonia Wi

PostPosted: Sat Feb 01 14 8:37 pm    Post subject: Reply with quote

I did a few test calculations....I guess I need a new pit, 'cause the only time that is even close to how my Lang smokes is the ribs, but even that say's "If done, remove meat from heat"....I guess it could also say " if cooked to chit, crunchy and falling off bones and onto ground, kick to dogs"....but then again, we know all meat is exactly the same...same feed, same marbling, same stress, same age....... Embarassed
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whall
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Joined: 13 Jan 2014
Posts: 281
Location: Rockwood, TN

PostPosted: Sat Feb 01 14 9:12 pm    Post subject: Reply with quote

That is a cool idea, but im thinking that there are too many factors that go into cooking bbq in a pit, like environmental conditions, and depending on the type of meat you are cooking, how long it stalls plus other things. It would be a good tool for a beginner to get a general idea of what they are getting themselves into if they have never cooked a certain cut.

Just my .02. Smile
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whall
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Joined: 13 Jan 2014
Posts: 281
Location: Rockwood, TN

PostPosted: Sat Feb 01 14 9:13 pm    Post subject: Reply with quote

That is a cool idea, but im thinking that there are too many factors that go into cooking bbq in a pit, like environmental conditions, and depending on the type of meat you are cooking, how long it stalls plus other things. It would be a good tool for a beginner to get a general idea of what they are getting themselves into if they have never cooked a certain cut.

Just my .02. Smile
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k.a.m.
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Joined: 12 Dec 2007
Posts: 26012
Location: Southeast Texas.

PostPosted: Sat Feb 01 14 10:45 pm    Post subject: Reply with quote

10 minutes of my morning were just wasted on that.
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MGeslock
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Joined: 10 Aug 2007
Posts: 332
Location: Fredericksburg, VA

PostPosted: Sat Feb 01 14 11:48 pm    Post subject: Reply with quote

Sorry K.A.M. They got me for 20!!

I'm surprised that they didn't just say add liquid smoke and let her rip! Embarassed
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BUGSnBBQ
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Joined: 29 Jul 2010
Posts: 3981
Location: Smyrna, Georgia

PostPosted: Sun Feb 02 14 1:53 am    Post subject: Reply with quote

Total BS. In 5 1/2 hours I can pull my 11lb butt @175 deg?
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AndrewT
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Joined: 08 Jan 2013
Posts: 60

PostPosted: Sun Feb 02 14 12:32 pm    Post subject: Reply with quote

BUGSnBBQ wrote:
Total BS. In 5 1/2 hours I can pull my 11lb butt @175 deg?


I have pulled a 10-11 lb butt cooked to "done" in 5 1/2 hours. I've had them take 12, also. I have no idea of the exact temps because I only cook to done. Historically pork pulls for me somewhere between 193 and 208, with the higher temps ocurring when cooking with higher temps.

Best of luck!
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