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16 replies

Cooking Times

FM Former Member
I just recently (5 weeks ago) got my CS Smokette. I have tried butt, pork spare ribs, beef fibs etc. I have also set the temps. to those indicated in the book or on this forum. But my cooking times seem to be at least double what the book says. Yesterday I started beef ribs a 8:30 AM at 180 Degrees (actually it was averaging around 200 based on my probe) and checked them at 4 PM. They were still not close. So I sprayed them with apple juice and left them in for another 2.5 hrs. (a total of 10 hrs.). I checked them again and they were still not real tender. Because I had guests coming, I took them out of the CS and put them in the oven for another hour at 340 degrees. At that time they were substantly done. But it seems like everything takes at least twice as long as the manuel suggest. The only thing I can think of is that I live in Minnesota and the temp outside is between 10 and 25 degrees. However, the temp inside seems to range from 165-215 degrees.
Any other people having experiences like this (particularly those of you in the northern part of the country.

MIN Que
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T tomMember
Mornin',MIN Que.

The book is in the process of being revised,so the forum is your best guesstimate at cooking times.

As you indicated,you are aware that the internal probe will be your best indicator without opening the door a lot.

When that tells you you are close,the other judgements come into play.

Hope this helps some.
FM Former Member
MIN Que,

Welcome to the Gang.

1. The external temps in your area will not affect your internal times (unless you're opening the door a lot). The insulation in the CS works to keep the internal temps IN and the external temps OUT.

2. As TOM said, don't go with the times in the book (that's being updated). I've created archives for all of the subjects you've indicated, and I'd suggest you read through each of those. You'll see comments about time/temp, etc.

You're problem with long smokes is the starting temp of 180. I'd suggest a temp of 225 as a "basic" temp, instead of the 180. Since you need to get brisket to the 180-190 range, if the oven temp is 180...well, it'll never get there. The 225 is a good simple and standard temp I'd recommend.

Smokin'
FM Former Member
Gentlepersons:

Thanks for your comments.


And Smokin, that was my interpretation of the insulation factor also.

But the issue of the temp. was the temp. to set the control for (in this case) beef ribs (rather than brisket as you alluded to). The book says to set it for 180 degrees for beef ribs. Otherwise, I have used 225 degrees for pork spare ribs as also stated in the book. I do not use a probe for the internal meat temp. on ribs since I don't think it works that well. The probe temp. that I was alluding to was the internal temp. of the CS itself.

Are you implying that the book should/will be changed to reflect a higher temp. level for beef ribs? Such as 225 Degrees?

Thanks

MIN Que
K kevinMember
I just got my smoker last week and am on my third smoke. I am on my 11th hour of a pork butt that said was going to take 6.5 hours. I just got registerd and got into the forum and found this a problem. I at least don't think it's my smoker that's shelled though. I did some chicken the other night and wow!!! But my other two smokes are taking twice as long.
FM Former Member
Iowa.

How big are the butts? Remember rule #1 with Butts:

It's done when it's done

What temp are you smoking at?
Have you verified the smoke temps?
you mentioned a new smoker, are you using the proper extension cord?

You said 6.5 hours -- who said it was 6.5 hours. Remember BBQ is an art, not a science. There are a lot of variables.

Smokin
FM Former Member
quote:
Originally posted by SmokinOkie:
[qb]I think MOST and probably all the recipes would go with the higher temp. In the old book they suggested 180 for brisket and a # of other things.

But maybe the authors of the book can jump in here and talk about their change.

Me, I'd go for beef ribs at 225 also.

Smokin[/qb]


Yes, do start with 225!! We are revising Operator's Manuals to reflect this. Smokin' is absolutely right.

Donna
S stuartMember
Alright, I will jump in on this one. I have tried to stay out, but people keep asking...

Several years back we test cooked everything in the Smokette cookbook and came up with the times and temperatures as you see them today. However, it is past time to revisit this cookbook as we get a lot of comments about the cooking times not being accurate.

We are going to start next week working our way through the recipes. I will give everyone updates as it goes and we will for sure be useing information from the forum in the recipes.

Thanks for everyones help here, it will make the project go a lot faster.
FM Former Member
Hey guys... if it helps, I've found that, when the smoker is set at 225, brisket takes about 1 - 1.5 hrs per lb, and pork butt takes about 1.5 - 2 hours per lb. A rule of thumb only, but I go to 190-200 internal for both of those, however long it takes. Remember -- don't open the smoker throughout the whole cook, otherwise the numbers will be shot to hell (like an extra hour each time you pop it open).
FM Former Member
I've been reading some interesting information on another forum about butt's, but don't know if anyone here has tried this:

These comments were made by "Dr. Chicken":
"So we tried it in stages begining at 190* internal. Sure enough, the butt pulled easier and had better texture at the 205* to 210* than any other internal temperature."

This from "Fireball": "Stogie has offered this idea that come out of Cook's Illustrated. Take them (butt)up to 210 degrees internal and then cook them for another hour. (this method will break down all connective tissuse) Stogie says they pull themselves."
FM Former Member
When you cook to 210� internal the butt will feel like jello and will pull its' self but if your not going to eat it right away drying out can be a problem. If your going to hold it for a while cooking to lower temps will help you keep it moist.
We used to cook to these higher temps while competing but found we scored much higher if we took it off at 195 to 200� range.
Jim

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