I just got my Bradley smoker today. I found a bunch of recipes online as well as in the packaging but I cannot find just a list of the time required to cook/smoke meat according to weight.
i.e 1lb of roast = 40 mins.
Does someone has info for that? I would like to know for roasts and steaks for sure.
thanks
As the limit of my knowledge:
Pork butts and briskets: 1.5 -2.0 hrs per lb.
chicken: -depends if you cut them up or not: mine took about 3 hours.
ribs: a lot of people use 3-2-1 = 3 hrs of smoke, 2 hrs foiled 1 hr unfoiled with sauce added
Not sure on steaks, I personally think they are better suitted to a high heat from a grill and don't think they do well in a low and slow smoker. I have cold smoked them for an hour and then threw them on the gas grill.
I use that as a planning guide and go by internal temps. It will be done when it is done - especially butts and briskets.
Hope it helps
Welcome Peter, smoking takes time plain and simple. Gus gave you some general guidelines; however, it can 20 hours for a brisket or butt one day and the same weight may take 15 hours the next.
My advice is do not plan on cooking for a group until you get a handle on times. Good thing is you can get the meat ready ahead of time and FTC for several hours until it is time to serve.
Any times you get will be general guidelines. The best advice I can give you is only the meat knows when it'll be done. You can get pretty good at guesstimating a time after a while and then just when you think you've got it figured out, a piece will fool ya.
I wouldn't hot smoke a steak as Gus suggested. I would however strongly suggest a cold smoke for an hour or two the night before you smoke it, wrap tightly in the refer and grill it the next day.
Welcome.
welcome to the forum
Welcome smoking is the best You are gonna have a blast you will learn by doing and any questions you got there is someone on here that will be more than happy to help I ask every question that pop into my tiny little brain and some one always fires right back to help us rookies
Welcome Peter,
Quoting a time/lb is a tricky call. You will read lots of things but the best thing to do is allow yourself plenty of time and just start smoking. I did my first pork butt this weekend and was thinking it would be done in about 12-15 hours. I was wrong, but I had allowed enough time and it went almost 23 hours. It's called "low and slow" for that reason. I started cooking at 210 degs (7.87 lb butt) and after the stall and 17 ½ hours into it I bumped the temp up to 225. Then in just under 6 more hours it came up to an internal temp of 190 degs and I wrapped in foil for about an hour and it was delicious. The spare ribs I've done I did the 3-2-1 and could have done them a little longer and will next time. I'm still trying to get used to the proper temp (as apposed to trying to control charcoal) and only experience will help. Good luck!