The times required to smoke meats

[peterlemonjello]

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

[GusRobin]

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

[DTAggie]

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.

[Smoking Duck]

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.

[beefmann]

welcome to the forum

[SL2010]

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

[TestRocket]

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!