Skip to main content

6 replies

butt cooking time????

FM Former Member
hello all...i have had my smokette for almost a year now having bought it at the nbba show in jacksonville...and i love it...it really surprises me to see some of the smoking times that are posted here for butts...i have seen some as long as 26 hours??? is this really the norm??? i have smoked close to 2000 lbs of meat in my little one and have perfected butts, chicken, turkeys,(use brine and only butterball turkeys)and yes that is a ton of meat...i work at a paper mill in fernandina and i can't keep an empty smoker period...the guys and girls love the q...and they keep me busy...ok back to the topic...i buy my butts from w-d or food lion and some from harris teeter...mostly 7-8 lbs average...and i know my meats as i was a meat department manager for a number of years...this said...i have never smoked over 11 hours with even three butts in the smoker and they always come out the same..falling apart and very juicy...pull them and then season with the rib rub after cooking...the spice really helps with the flavor and is not wasted on the smoking process..i think my sucess is holding the butts for 3-4 hours at 160 degrees...so maybe the cook time and the hold time would be the same???
comments???
thanks...
beach
Original Post

Replies sorted oldest to newest

FM Former Member
Hey, Beach, good question. How are things over there? Catching any redfish?

I think your times are more the standard. There's a restaurant over in Mobile where they smoke brisket for >24hrs. Maybe they run at less than 220*.

That's all I know. Now we have to wait for Tom to get the real truth.

2000 pounds of meat, you say. Hmmmmmmm.
Cool
T tomMember
The guys at The Brick Pit in Mobile are comp cooks and they are known to hold shoulders for that long.

I don't know about brisket.

Saucey Q is an acceptable place there ,but they are more of a butts,chicken,and ribs joint.

There is also one of the franchises of Dreamland,AL.

They tend to cook very fast on most things.
FM Former Member
ll i smoke butts at 225 go in cold and to get to 195 internal takes 2 to 2 1/4 hr per pound. the ones closer to the fire box the quicker. i had a 8 pound one in the bottom rack and a 4# in the top and the 4 took about 16 hrs. and it was quite moist. i did take the 8 out at 15 hrs. and it was just like the 4#er. i just cant figure it out. but they are soooooooo gooooooood. smokette (the baby one) jan
FM Former Member
Cool hello i2bbq...a little cold over hear for me to fish and most fishing i do is of the offshore variety..like 12-20 miles out...but i have smoked some redfish fillets for a friend at work and he knew not to scale them and they were great...2 hrs at 225 with 1 small chunk of hickory and that is my story and i am sticking to it...have a deer loin in the fridge which i will top with rhe fat cap of a pork shoulder and probably smoke for 3 hrs or so...tryed my second batch of jerky...the 2nd one being with the hi-mountain cure and it was awesome...used the pepper seasoning and i believe i used qdogg's formula for the smoke process...2000 lbs...that is a fact!!!!

Add Reply

Post

Membership Required

We're sorry. You must be signed in to continue. Sign In or Register
×
Are you sure you want to remove from your Block List?
×
Loading...
×
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .
×
Link copied to your clipboard.
×