Author Topic: Help needed with timing  (Read 5907 times)

Offline Rockpig

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Help needed with timing
« 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?
« Last Edit: January 13, 2010, 09:34:15 pm by Rockpig »

Offline HawkeyeSmokes

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Re: Help needed with timing
« Reply #1 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.

HawkeyeSmokes

Offline FLBentRider

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Re: Help needed with timing
« Reply #2 on: January 14, 2010, 12:45:16 pm »
I concur, the timing seems about right.

The warming drawer shouldn't be a problem either.
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Offline KyNola

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Re: Help needed with timing
« Reply #3 on: January 14, 2010, 01:11:15 pm »
Warming drawer will work just fine.  I would wrap them in foil first.

KyNola

Offline OU812

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Re: Help needed with timing
« Reply #4 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.

Offline Rockpig

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Re: Help needed with timing
« Reply #5 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?

Offline HawkeyeSmokes

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Re: Help needed with timing
« Reply #6 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.

HawkeyeSmokes

Offline KyNola

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Re: Help needed with timing
« Reply #7 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

Offline classicrockgriller

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Re: Help needed with timing
« Reply #8 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.

Offline Quarlow

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Re: Help needed with timing
« Reply #9 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
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Offline FLBentRider

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Re: Help needed with timing
« Reply #10 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.
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Offline Rockpig

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Re: Help needed with timing
« Reply #11 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.

squirtthecat

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Re: Help needed with timing
« Reply #12 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.

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Offline Rockpig

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Re: Help needed with timing
« Reply #13 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

Here's some pics of the meat...




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

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

Can't wait till tomorrow to chow down!!  
« Last Edit: January 15, 2010, 12:53:18 pm by Rockpig »

Offline Quarlow

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Re: Help needed with timing
« Reply #14 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.
I like to walk threw life on the path of least resistance. But sometimes the path needs a good kick in the ass.

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