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Long Cook Times

FM Former Member
I've done Stuarts prime rib in my 008 several times now, and it turns out great every time. My question concerns the cook time. The last one I cooked was 3.5 lbs. It cooked at 250 for 2hrs 55 min to reach 140 (medium). Previous cooks were about the same size and took similar cook times. Directions call for a cook time of 12 minutes per lb. so the above mentioned rib should have cooked for about 42 minutes. All were put in the smoker straight from the fridge, but I can't believe the extra cook time can be attributed to this. I don't use an extention cord. Meat was never frozen to my knowledge. Cold weather is not a concern.
I know it's done when it's done, but I'm at a loss for a reason that it cooks 4 times as long as the recipe calls for. Is it possible for some model 008/009 smokers to cook faster (or run hotter) than others?
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FM Former Member
Never having done this specific cut of meat, I still cannot imagine any solid, cold meat cooking to medium in 12 minutes per pound @ 250. I've been a cook for too many years to trust those figures.

Last night I did a meatloaf to 160. It was 2 1/2 lbs. I cooked it for 30 minutes or a little longer on "smoke"---about 150----and then cranked it to 350. The meatloaf reached 156 in an hour and 40 minutes. Even if I'd cooked the loaf in a pre-heated 350* oven inside the house I would have expected it to take an hour or more to reach medium. Probably almost an hour and a half. That's over 30 minutes a pound. And you weren't cooking at 350, you were cooking at 250.

I think the 12 minutes per pound is a tad optimistic at best. Your experience is much more realistic, IMO.
G greynMember
Rick in Tampa:
For Stuarts prime rib he preheats the oven and cooks it at 250 for 12 minutes a pound but then he holds it f or a minimum of 4 hours at 140. While it is holding at 140 the meat is still cooking. Good eats Big Grin

Stuart's Prime Rib
Rub rib with following rub: 1 tablespoon garlic powder
1 tablespoon dried rosemary
2 tablespoons course ground black pepper
2 tablespoons salt
Let rib sit overnight with rub. Remove woodbox from smoker and preheat to 250 degrees(takes about 35 minutes).
Put 4 fresh twigs of rosemary and 1 clove of gralic in woodbox. Put woodbox and rib in smoker.
Smoke/cook at 250 for 12 minutes per pound.

After cook time, turn oven to 140 and hold for a min. of 4 hours.
FM Former Member
Now THAT may have some bearing on the cooking time. Eeker Big Grin Big Grin

Thanks for the clarification. Although now I'm not sure why the 12 minutes per pound at 250 then hold for 4 HOURS at 140. I'm wondering why one wouldn't just cook the thing, for example, for 20 minutes per pound and then hold it for, say, an hour to let it rest and complete its cooking. A 4 hour rest following a 36 minute cook seems an awfully strange way of doing it.

But, like I said, I've never cooked this cut on a smoker before, so what the hello do I know?
G greynMember
KDMontgomery:
I think the 12 minutes per pound is to get some bark or crust built on the outside of the roast since 250 is not hot wenough to sear the outside. Some people put in a regular oven at 500 to sear the outside first. With the outside done, the 4 hours is cooking the roast slow and in its own juices.

It might not make sense, but when you try it you will like it..... Wink
FM Former Member
I've used a similar method in the regular oven - preheat to 500F, put the roast in for like a half hour, turn the oven off. Do not open the oven door for 4 hours. At the end of that time, check for doneness, should be around medium-rare to medium. If not quite done, set oven to 350 and finish.

It'd be interesting to try a combo: Roast at 500, then put in the CS at 150 or so for several hours.
FM Former Member
I believe that the prolonged hold time contributes to a more even temperature and cooking throughout the meat. I have not had the cool, pink center common to much medium rare meat with a larger brown area around the outside. My pink has been even with just a small brown ring around the outside. The juices also are evenly distributed throughout the meat and you don't fill up your plate with juices with your first cut.

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