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More tales of "It's done when it's done"

FM Former Member
"It's done when it's done" doesn't always translate to "later than you think". Case in point: Yesterday I tossed in a couple of very thick rib pork chops, brined and very cold, cranked the Smokette to 225F, and went off to do some errands. Figured it'd take at minimum a couple hours to cook to 145F or so. Returned 1.5 hours later and they were already 161F.

Well, I had no way to uncook them, and they didn't look too bad but we were a long ways from ready to eat. So, I wrapped 'em up in some foil, turned the smoker down, and kept warm for a couple hours. The chops actually seemed a bit moister when we did eat them.

Next time, I'll wait 'til I get home to start cooking.
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R robdMember
A couple of weeks ago decided I wanted some smoked turkey, the only ones I could find were all injected. Bought the lowest percentage one, 8%. Was done about three hours before I expected, smoked just the same as any turkey I had brined myself, but not as good a flavor. I guess I learned a lesson, treat them like a brined bird.

Funny thing is the last time I was able to find a non injected turkey was at a super wal-mart, the king of tumbled meats!
FM Former Member
quote:
Originally posted by GLH:
[qb] gpflepsen, are you talking about a 7lb. pork butt taking over 24 hours to cook in a Cookshack, or in something else? [/qb]
I generally smoke 7 lb butts, sometimes two at a time at 225 in the smokette. When they are doubled up the cook time is generally 18 hrs + maybe 6 hrs on occasion. 18-24 hrs for a load of 15-16 lbs of butt. My brother told me of a time he had two 8 lbs butts take almost 30 hrs. Friday night I'm doing a 7.5 lb butt. I'll count on 12 hrs plus 6 more for the finishing "pad" time.

Here is a graph of my Time vs. Temp for a smoke:

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