- Jun 1, 2009
- 44
- 10
Hey everyone.
Just started smoking a couple weeks ago on my BGE, I'm loving it and decided to branch off from the chicken/pork butt to Beef Brisket and Fatties.
Unfortunately, I sort of did this on a whim and I want to cook them tomorrow... but I have to leave for work in 3 minutes! So I haven't spent more than 20 minutes split between searching the Brisket and Fatty forum, thought I'd post my dumb questions and hope someone felt nice today :)
1.) I got a killer deal on a 4lb chub from Costco... I assume that I can make this into a fatty, but I don't know if I should be dividing it into 1lb peices (that seems to be standard operating procedure) or if I can/should try to do the whole thing at once.
2.) For each size (or just 1lb if the 4lb thing is a terrible idea) what is a rough cooking time estimate? I'm a dedicated temp man, not a time man, but it helps my planning if I can figure to put this on for 2 hours per lb or if it's something different.
3.) For doneness, do I even go by a temp or just when it looks done?
Sorry to inundate you with dumb questions, but I'd greatly appreciate answers to these so I can put them on tomorrow. Thanks!
(P.S. I'll post Qview pics if possible when I'm done... I have some for the pork that I was going to post but the cook took 13 hours and weren't done til 11pm, so the picture quality was pretty poor)
Just started smoking a couple weeks ago on my BGE, I'm loving it and decided to branch off from the chicken/pork butt to Beef Brisket and Fatties.
Unfortunately, I sort of did this on a whim and I want to cook them tomorrow... but I have to leave for work in 3 minutes! So I haven't spent more than 20 minutes split between searching the Brisket and Fatty forum, thought I'd post my dumb questions and hope someone felt nice today :)
1.) I got a killer deal on a 4lb chub from Costco... I assume that I can make this into a fatty, but I don't know if I should be dividing it into 1lb peices (that seems to be standard operating procedure) or if I can/should try to do the whole thing at once.
2.) For each size (or just 1lb if the 4lb thing is a terrible idea) what is a rough cooking time estimate? I'm a dedicated temp man, not a time man, but it helps my planning if I can figure to put this on for 2 hours per lb or if it's something different.
3.) For doneness, do I even go by a temp or just when it looks done?
Sorry to inundate you with dumb questions, but I'd greatly appreciate answers to these so I can put them on tomorrow. Thanks!
(P.S. I'll post Qview pics if possible when I'm done... I have some for the pork that I was going to post but the cook took 13 hours and weren't done til 11pm, so the picture quality was pretty poor)