Temp/time?

dAWGS · July 06, 2012, 10:11:45 AM

Alot of recipes call for 200f....for "x" amount of time. Can I mess it up if I dropped the temp and raised the time? Eg. 180 for an extra 2 hours maybe?

mikecorn.1 · July 06, 2012, 10:21:20 AM

Depends of what it is that you are cooking? More info would help, what are you cooking/smoking. Does it have cure in it?

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dAWGS · July 06, 2012, 10:23:34 AM

No cure.....let's just say brisket. The timing may not be good for me and I'm not getting up at 3am to start it. So I'm wondering if I can drop the temp and start it a little earlier

mikecorn.1 · July 06, 2012, 06:10:32 PM

I've never tried to do that. I don't see why you couldn't. As long as you keep the temp 180 or above you will be ok. You can also smoke the meat and then put it in your home oven to finish.

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Up In Smoke · July 06, 2012, 06:16:59 PM

dawgs,
here is some information that may be helpful.
http://www.susanminor.org/forums/forumdisplay.php?7-FOOD-POISONING-AND-FOOD-HYGIENE-PART-1
i am not sure if this is what you are asking but it is great information to have.
There are two parts to this and it is a good read.

Consooger · July 07, 2012, 05:19:18 AM

why are you trying to prolong the cook time?

mikecorn.1 · July 07, 2012, 06:21:23 AM

Quote from: Consooger on July 07, 2012, 05:19:18 AM
why are you trying to prolong the cook time?

I think he said up above that he likes to sleep ;) ;D

Consooger · July 07, 2012, 06:32:46 AM

Quote from: mikecorn.1 on July 07, 2012, 06:21:23 AM
Quote from: Consooger on July 07, 2012, 05:19:18 AM
why are you trying to prolong the cook time?
I think he said up above that he likes to sleep ;) ;D

this is what I get for opening my mouth after a 14 hour work day/night/morning :-X