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MGeslock BBQ Fan

Joined: 10 Aug 2007 Posts: 332 Location: Fredericksburg, VA
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Posted: Feb 01 2014 Post subject: BBQ demystified --times and temps |
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http://meatsmokingcalculator.com/
Is it that simple 😱🐷🐽?? _________________ Neither snow nor rain nor heat nor gloom of night stays these Barbecuists from the slow completion of their appointed foods….. |
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Mr Tony's BBQ BBQ All Star

Joined: 01 Aug 2010 Posts: 5067 Location: Fredonia Wi
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Posted: Feb 01 2014 Post subject: |
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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.......  _________________ Money Maker
Scrapper
Mr Tony's Kitchen http://www.thesmokering.com/forum/viewtopic.php?t=67601
Being Blessed with income from my passion!
WWW.MRTONYSBBQ.COM |
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whall BBQ Fan
Joined: 13 Jan 2014 Posts: 281 Location: Rockwood, TN
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Posted: Feb 01 2014 Post subject: |
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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.  |
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whall BBQ Fan
Joined: 13 Jan 2014 Posts: 281 Location: Rockwood, TN
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Posted: Feb 01 2014 Post subject: |
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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.  |
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k.a.m. BBQ Mega Star

Joined: 12 Dec 2007 Posts: 26020 Location: Southeast Texas.
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Posted: Feb 01 2014 Post subject: |
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10 minutes of my morning were just wasted on that. _________________ Always remember slow and steady wins the race.
Hybrid Cooker |
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MGeslock BBQ Fan

Joined: 10 Aug 2007 Posts: 332 Location: Fredericksburg, VA
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Posted: Feb 01 2014 Post subject: |
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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!  _________________ Neither snow nor rain nor heat nor gloom of night stays these Barbecuists from the slow completion of their appointed foods….. |
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BUGSnBBQ BBQ Super Pro

Joined: 29 Jul 2010 Posts: 3981 Location: Smyrna, Georgia
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Posted: Feb 02 2014 Post subject: |
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Total BS. In 5 1/2 hours I can pull my 11lb butt @175 deg? _________________ The Matt Ryan of LIARS! (#2)
I had the RIGHT to remain silent, I just didn't have the ABILITY.
Support your 2nd Amendment RIGHT. Criminals prefer unarmed victims. |
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AndrewT Newbie
Joined: 08 Jan 2013 Posts: 60
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Posted: Feb 02 2014 Post subject: |
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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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