FoodBanter.com - View Single Post

Janet Wilder[_1_]

wrote:
> On Mar 20, 4:55 pm, TFM® > wrote:
>
>> Janet dear, that formula doesn't really work. Assuming it did, how long
>> would it take to cook a 70 pound pig?
>> To save you from breaking out the calculator, it would be 105 hours.
>>
>> You should be able to cook that 7.5 pound butt in 6 hours.
>
> You go Janet! Nail that pig!
>
> I agree with TFM. I have noticed that both of us are in the "don't
> sweat it club" of cooking. I have cooked my share of butts, and I
> can't imagine a more forgiving piece of meat to cook on a smoker.
>
> I cook my butts anywhere from 275 - 350, depending on the size. As
> long as I can get a big boy off the smoker in 12 - 14 hours, I am
> fine.
> Butts have so much fat in them you can easily push the temps just
> about where you want.
>
> I cook my briskets at around 325 - 350, and it gives me the bark I
> like. I slow it down if we are having early (her friends, mine come
> early to drink and eat snacks only) company and it goes out on the
> Weber the night before.
>
> The point being that (ONLY in my opinion) is that you practice a bit
> on your new equipment and see how it reacts over a long smoke with
> your choices of fuel. It seems all the smokers seem to have a happy
> spot, and that's where it likes to hold temps with your fire mix.
>
> Personally, I would make that fire, throw the pig chunk on it when it
> was around 300 and start the timer from there. No peeking for the
> first three hours... not a glance. Leave it alone and let it doe its
> work. When you refuel you can admire your work and take a temp to see
> how it's doing.
>
> To me, that piece of piggy should be off the pit in about 6 hours or
> so. No more, unless your thermo tells you different.
>
> Just my 0.02.
>

Thanks, Robert. I very much appreciate your help.

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does