Cooking Times vs Meat Weight

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JackBNimble

Newbie
Original poster
Oct 19, 2017
23
1
Broken Arrow, OK
In Jeff's book under Pork Butt he states 1 1/2 hours per pound should give you approximate time to finish the meat adding that the temperature should reach 205 F. If I have a pork butt that weighs 8 pounds it should take around 11-12 hours.

Additionally, Jeff states you can place several pieces of meat into the smoker at the same time and the cooking times will not be affected....you just have to maintain the temperature.

Here is my question...if I divide the 8 pound pork butt into two pieces, 4 pounds each, and place them in the smoker wouldn't they be done in 6 hours cutting the total time to smoke the complete butt in half? Thanks for the comments.
 
Keyword: Approximate
But a fairly good rule of thumb for planning some cooks.

If I'm cooking with a time set for the meal to begin I will always leave myself a few hours leeway.
The meat won't suffer at all from a good rest in a warm cambro.

You can also shorten some cooks by utilizing a Hot-n-Fast cooking method.
 
Will certainly be less than 12 but count on 7 to be safe.
I did one yesterday 9 lbs with a bone in. It took only 10 hours. 225 to 250 range the whole time.
Thanks. I did a 8 lbs last week and it finished in 7 hours. Cooked to fast. Ordered a thermometer for oven and meat. I don't trust the thermometer on the cooker anymore.
 
Keyword: Approximate
But a fairly good rule of thumb for planning some cooks.

If I'm cooking with a time set for the meal to begin I will always leave myself a few hours leeway.
The meat won't suffer at all from a good rest in a warm cambro.

You can also shorten some cooks by utilizing a Hot-n-Fast cooking method.
Thanks for the help.
 
I'm glad that "approximate" was mentioned. I seem to have a stall at about 160F internal with the offset. I always go by internal temps and shoot for 198F to 205F. I don't seem to have that issue with the BGE, but I usually cook butts in it for Cochinita Pibil or Cuban style pork roast, neither of which get any smoke.
 
I'm glad that "approximate" was mentioned. I seem to have a stall at about 160F internal with the offset. I always go by internal temps and shoot for 198F to 205F. I don't seem to have that issue with the BGE, but I usually cook butts in it for Cochinita Pibil or Cuban style pork roast, neither of which get any smoke.
What causes a stall?
 
I'm glad that "approximate" was mentioned. I seem to have a stall at about 160F internal with the offset. I always go by internal temps and shoot for 198F to 205F. I don't seem to have that issue with the BGE, but I usually cook butts in it for Cochinita Pibil or Cuban style pork roast, neither of which get any smoke.

Not sure mine had a stall or not. I put the probe in it after 8 hours and it was at 195.
 
Thanks. I am interested in what causes meat cooking in a smoker to stall? In some articles I've read the meat is removed and wrapped in aluminum foil to continue cooking. What is going on with this issue when smoking meat?
 
Thanks. I am interested in what causes meat cooking in a smoker to stall? In some articles I've read the meat is removed and wrapped in aluminum foil to continue cooking. What is going on with this issue when smoking meat?

That's when your juices/ moisture starts to be forced out to the surface of the meat and starts to cool off the outside... Then the inside stops getting hot too.
Wrapping keeps the outside from cooling off.
 
Okay! Thanks, that makes sense. It is my chemical background. If I can understand the action (what is happening) then the appropriate reaction (if required) is easy to apply.
 
The Horizon is what "Oklahoma Joe" used to be built like, so I've heard. I paid more in replacing home improvement store quality (not) smokers than I paid for the Horizon.
 
Thanks. I am interested in what causes meat cooking in a smoker to stall? In some articles I've read the meat is removed and wrapped in aluminum foil to continue cooking. What is going on with this issue when smoking meat?
The "stall" is caused from cooling due to evaporation. At some point during the low and slow process the internal moisture from the meat finds its way to the surface and the meat stops rising in temp until all the moisture has evaporated...the cooling (or not getting hotter..."the stall") acts exactly like animals sweating to cool themselves.
By wrapping the meat you stop the heat loss through the evaporation process, eliminating the stall and shortening the cook time.

Walt
 
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The "stall" is caused from cooling due to evaporation. At some point during the low and slow process the internal moisture from the meat finds its way to the surface and the meat stops rising in temp until all the moisture has evaporated...the cooling (or not getting hotter..."the stall") acts exactly like animals sweating to cool themselves.
By wrapping the meat you stop the heat loss through the evaporation process, eliminating the stall and shortening the cook time.

Walt
Thanks. At least I now understand what the stall is and why it happens.
 
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