BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: Rockpig on January 13, 2010, 09:27:41 PM

Title: Help needed with timing
Post by: Rockpig on January 13, 2010, 09:27:41 PM
So the 9# brisket is rubbed and back in the fridge.
Three 5-6# pork butts got the same treatment.
I want to make sure everything finishes together,so timing is everything.  
I would like to have it all finished cooking by 9-10 on Saturday. That will give me 2-3 hours to FTC. , before I serve at 1.
I plan on putting the brisket in at 3:00 pm Friday.
At 9# x 2 hours per pound-thats 18 hours or done by 9:00 Saturday.
When should I put in the three butts so they finish the same time as the brisket?
Should it all go in at the same time?
I plan on going 4-5 hours of smoke then into the house oven @ 225 till done.
Instead of the traditional FTC any thoughts about using a warming drawer set to 160?
Title: Re: Help needed with timing
Post by: HawkeyeSmokes on January 13, 2010, 09:32:09 PM
Your plan sounds pretty good to me.

I would put the pork butts in at the same time as the brisket.

Good luck and keep us posted.

Title: Re: Help needed with timing
Post by: FLBentRider on January 14, 2010, 12:45:16 PM
I concur, the timing seems about right.

The warming drawer shouldn't be a problem either.
Title: Re: Help needed with timing
Post by: KyNola on January 14, 2010, 01:11:15 PM
Warming drawer will work just fine.  I would wrap them in foil first.

KyNola
Title: Re: Help needed with timing
Post by: OU812 on January 14, 2010, 01:25:03 PM
I think you have it

Brisket and butt in at the same time and the warmer would work great.

I have a roaster oven that we use when its party time or if its just 1 butt we use the crock pot as a warmer.
Title: Re: Help needed with timing
Post by: Rockpig on January 14, 2010, 06:54:54 PM
Might sound stupid, but by putting them in the oven after smoking should I expect the cook time to go faster?
Guess I ask since o would expect the ovens would be better temp controlled.
One last thing...
Bake, roast, convection bake or convection roast for the oven setting?
Title: Re: Help needed with timing
Post by: HawkeyeSmokes on January 14, 2010, 07:02:25 PM
I don't have a convection oven but, with my oven I set it at 220.

The time should be about the same unless the weather is cold where your at. Then the oven might be a bit faster than the Bradley but the times you started with should still be close.

Title: Re: Help needed with timing
Post by: KyNola on January 14, 2010, 07:04:43 PM
Set your oven temp to 225 as you stated earlier and you will be good to go.  I would not expect an accelerated finishing time.  Granted, I don't have an advanced oven like you but 225 is 225.  BTW, wish I had an oven like yours. ;)

KyNola
Title: Re: Help needed with timing
Post by: classicrockgriller on January 14, 2010, 07:13:15 PM
I have a convection oven and that will reduce your cooking time by 30% if you set it on convection, but that goes againt the rule of low and slow.

I like HES and Ky Nola would use the regular oven phase.
Title: Re: Help needed with timing
Post by: Quarlow on January 14, 2010, 08:51:33 PM
YOu should put your temp probe in the oven one time just for haha's and see how much those temps swing. I checked the oven here and it's temp went up and down the wh.res knickers. It was somewheres it the neighbourhood of 40 below to 20 degrees above the set temp. :o
Title: Re: Help needed with timing
Post by: FLBentRider on January 15, 2010, 03:23:34 AM
Bake, roast, convection bake or convection roast for the oven setting?

Sounds like my Jenn-Air, I use the probe mode on roast.

I tried it on convection roast once, The Mrs. said her eyes were burning. I think it circulates more of the smoke into the kitchen on convection.
Title: Re: Help needed with timing
Post by: Rockpig on January 15, 2010, 07:10:37 AM
Yes,the setup is great, Wolf double wall ovens, Wolf warming drawer, and a 48" range with 6 burners and a built in grill. Will get some pics up later.

All the meat has been rubbed for 36 hours and is out of the fridge resting till 2 or 3 then into the smoker.
Title: Re: Help needed with timing
Post by: squirtthecat on January 15, 2010, 08:05:21 AM
Yes,the setup is great, Wolf double wall ovens, Wolf warming drawer, and a 48" range with 6 burners and a built in grill. Will get some pics up later.

Holy cr@p!  Party at Rock's house!!
Title: Re: Help needed with timing
Post by: Rockpig on January 15, 2010, 12:47:14 PM
OK, I've got the meat in the smoker but having a problem with my ET-7, see my other post here...
http://forum.bradleysmoker.com/index.php?topic=13807.0 (http://forum.bradleysmoker.com/index.php?topic=13807.0)

Here's some pics of the meat...

(http://farm5.static.flickr.com/4014/4276578643_21cd4dc601.jpg)
(http://farm3.static.flickr.com/2697/4277332294_b4a3ab33f3.jpg)

Here is the kitchen as promised...look under the "Kitchen" folder.

http://www.flickr.com/photos/rockpig4x4/ (http://www.flickr.com/photos/rockpig4x4/)

Can't wait till tomorrow to chow down!!  
Title: Re: Help needed with timing
Post by: Quarlow on January 15, 2010, 01:01:50 PM
Wow rock that is a dream kitchen. I really like they way you used 2 colors in the cabinets. Is that a warming drawer in the Island? Oh something isn't right with your link. You have made the whole post into a link. I had to highlight the flickr link itself and then insert it in the address box myself.
Title: Re: Help needed with timing
Post by: MPTubbs on January 15, 2010, 01:21:28 PM
Rock, your kitchen really rocks!
Title: Re: Help needed with timing
Post by: OU812 on January 15, 2010, 01:53:00 PM
Rock those briskets look great, cant wait to see the finished product.

Your kitchen looks so nice it makes mine look like a closet.
Title: Re: Help needed with timing
Post by: Rockpig on January 15, 2010, 02:21:21 PM
Hmm, sorry about that, not sure what happened.  When I initially posted it doubled all my text, photos and links. 
Yes, that is a warming drawer in the island.  That thing comes in real handy when entertaining.  I use inserts that are of all different sizes, kind of like you would see a hot dog vendor use on his cart for sauerkraut and chili.  When guests come over they can just serve themselves straight out of the drawer if need be. 
Thanks for the compliment, I'm the one that does 90% of the cooking in the house, so I wanted it to suit my needs. 
Title: Re: Help needed with timing
Post by: Rockpig on January 15, 2010, 03:10:59 PM
Been in the smoker now for 3.5 hours, have oven temp set to 310, can't get past 205!  Glad I put them in a little early and allowed 3 hours to FTC!  Smoke done in a little while, then transfer to the ovens.  Will get pics.
Title: Re: Help needed with timing
Post by: FLBentRider on January 15, 2010, 03:20:03 PM
Been in the smoker now for 3.5 hours, have oven temp set to 310, can't get past 205!  Glad I put them in a little early and allowed 3 hours to FTC!  Smoke done in a little while, then transfer to the ovens.  Will get pics.

With that load in there, that sounds about right.

Where are you measuring the temp?
Title: Re: Help needed with timing
Post by: Rockpig on January 15, 2010, 03:55:30 PM
Using a digi smoker, that temp reads 10* higher than my ET-7.  The ET-7 is stuck in a cut up potato on the bottom rack in the middle.  There is a lone pork butt on the second rack, 2 pork butts on the third rack and the brisket on the top rack.
Title: Re: Help needed with timing
Post by: Rockpig on January 15, 2010, 09:34:31 PM
Here are some pics of what we have so far...
http://www.flickr.com/photos/rockpig4x4/sets/72157623216513148/show/ (http://www.flickr.com/photos/rockpig4x4/sets/72157623216513148/show/)