Cooking time frustrations

I hear you. I empathize with all who have frustrations on time/temp type questions. We discuss this topic pretty regularly in one fashion or another.

So much so that sometimes it's hard to figure out what is wrong or maybe nothing at all.

Don't know about the ST times.

One thing I'm not sure of is the internal temp of your smoker. In my smoker, at 225 it will take about an hour per pound at most, less for a brined turkey. But I KNOW my smoker temp. I test it, I test my thermometer and everything is accurate.

With electric smokers, the issue of extension cords always comes up.

And saying you're checking your smoker internal temp. Have you tested your probes? I'm not sure about the accuracy some times so I check mine in cold and boiling water.

IF you're absolutely positively 100% sure that the internal temp of the smoker is 225, then just deal with it. Every Q'er out there has to adjust to their smoker. I made adjustments to my FEC from using a 150.

There are variables and after all, it's just a guideline for temps/times not an absolute.

I know it's frustrating, and it's frustrating when we don't always have an answer.

Just like the mystery of the 2 hours Butts thread. I don't have those time, but plenty of people do.

Smokin'

i dont know if this will help you or not,
under the cookshack owners heading i posted a thread sm150 specific butt question update.
it listed equipment used, hourly temp readings and outcome.
it might help you get an idea of what is going on
jack

Jack,

I don't think it's an issue of how long to cook something, at least that's how I read it. I think it's just a general frustration with times listed by the company vs. time it "really" takes.

I smoked a brisket this past weekend in my Smokin-Tex and it took just a tad under 2 hours per pound to smoke @ 225 degrees. Turned out great too!!

One sharp BH,
Turkey... can be pulled from heat at 150 or so if you are not going to serve immediatly. It will cook for the next 30 mins or so just like all other larger cuts of meat. I pull at 160. At 170 you will run into dry turkey. Yes, 160 is safe. Unless you are having smoker trouble the breast you speak of should be done in 5-6 hours at 225(boneless-netted), 4-4.5 hours for bone-in. Cooking At 245-250 (250-275 is a great range to play with) you will have better luck. Turkey SHOULD be smoked at this temp minimum for BEST results. You do not want the turkey in that "funky" zone for too long.(40-140...more specifically the 70-120 range. Unlike beef and pork--bird of ANY description, is easily contaminated that is why sell dates and such are much quicker on bird and another reason that it is generally sold frozen of freshly thawed and if one is not going to cook SOON, should be frozen. This is VERY unlike beef or pork that "keep" better in the "funky" zone. As a matter of fact, both taste better when allowed to come to room temp before cooking. This allows the meat to "relax" and "breathe"(oxidize). This is ok for these 2. It makes the meat taste "Fresher" because of the oxygen in the meat just like the blood carries to it.)
I cook Turkey regular and can tell you that what I am getting ready to tell you is true. Cook at the temp I suggested (for safety and time), don't shoot for 170 go for 160--it will improve your times, taste and texture. 170 is a hard temp to hit and make GREAT turkey, or even moist turkey. If you use rubs on the turkey(under the skin in your case)rub atleast 12 hours before cooking. It will put a slight cure on the bird and GREATLY improve the flavor. If you listen to NOTHING else I am telling you, TRUST ME ON THIS!
I sell turkey every day and have lines 60 feet for over an hour and a half for Turkey alone, so I would not guide you in the incorrect direction.
One day, when time allows I will post a FULL tutorial here for ALL to enjoy-I promise!
This is a quote from Micah....a forum member

quote:

... but if you really want to be impressed, order the smoked turkey sandwich on Texas toast. It has slices of smoked turkey, cheese, bacon and I think it has lettuce as well. He also uses a special sauce on it that combines to make probably the tastiest sandwich I have ever had.

Good luck!
Zeb

Thanks for the tips and information