Cooking Time Question...

Discussion in 'Beef' started by monctynj, May 12, 2011.

  1. monctynj

    monctynj Newbie

    Hey Everyone...really excited to use my Weber Smokey Mountain Cooker for the firs time this weekend.  I did a test run tonite just to get a handle on how much coal and wood to use and to see how well i could maintain a steady temp...we're good to go!  

    My question is this...I've been checking out a few recipes they call for 1.5 hours of smoking time per pound.  So a 5 lb piece of meat would require 7.5 hours.  And a 10 lb piece of meat would require 15 hours.  So I would think that TWO 5 lb pieces of meat would still only require 7.5 hours???.....or possibly a little more but not as much time as one big 10 lb piece??? 
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    The only time I look at the clock when smoking is when I put it in the cooler wrapped up to rest.

    Everything else is determined by temperature. 

  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    What ^^^ Craig said.
  4. raptor700

    raptor700 Master of the Pit OTBS Member

    You are correct. On average, if you cut them in half, you cut your cooking time in half. (on average)
  5. fife

    fife Master of the Pit

    Give us some pix when you get it done Please
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

  7. monctynj

    monctynj Newbie

    Hey Everyone...thanks for the tips!  I'll definitely post some pics when we're done...hopefully the weather holds out for us this weekend!
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member


    You should try to keep temps. at around 200*f for that formula to work. Just sayin'
  9. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

     The 1.5 hours cooking time is an estimate. Always go by internal temp to determine doneness.
  10. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Also make sure to check the temps of each piece of meat seperately. Even if you cut a brisket in half, one half may cook faster or slower than the other, so  you have to go by temp on each piece not just overall.

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