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Old 03-02-2005, 09:04 AM   #1
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Im not an expert (not yet anyways), but I usually figure aprox one to one and a half hours per pound on brisket, and and hour and a half per pound on butts..I do my sausages about 3 hours turning halfway through and my abts anywhere from 2 to 3 hours depending on how many I have on...

just my 2 cents..
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Old 03-02-2005, 11:54 AM   #2
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ditto redneck....it's nice to have a time frame to plan with, but I go by the temps.
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Old 03-02-2005, 12:09 PM   #3
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I agree 100 percent on the temp thing, but its also nice to have a rough idea how long it might take to achieve those temps...
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Old 03-02-2005, 12:18 PM   #4
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Quote:
Originally Posted by john pen
I agree 100 percent on the temp thing, but its also nice to have a rough idea how long it might take to achieve those temps...
Obviously, if you have someone coming over, you need to know roughly when the food will be ready. I also shoot for a few hours early, then do the wrap and in the cooler deal. This lets you hold safe temps for a while, but still serve hot food on time.
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Old 03-02-2005, 05:21 PM   #5
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I've never had a butt go less than 2 hours per pound. Brisket 1 - 1 1/2 per pound. Ribs (spares) 6 hours. Never timed chicken. I always give myself 3 extra hours at the end. It's always easy to hold at safe temps. For super bowl, I held 5 butts for 5 1/2 hours and couldn't handle them when they came out of the cooler!
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Old 03-02-2005, 05:33 PM   #6
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Quote:
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For super bowl, I held 5 butts for 5 1/2 hours
](*,) ](*,) ](*,) Don't say it. :-# :-# :-# Don't say it.
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Old 03-02-2005, 05:41 PM   #7
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Now now Chris...don't be like a newspaper reporter, write all that I said, don't take me out of context!
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Old 03-02-2005, 09:29 PM   #8
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Old 03-03-2005, 06:32 AM   #9
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Quote:
Originally Posted by Nick Prochilo
Now now Chris...don't be like a newspaper reporter, write all that I said, don't take me out of context!
That is not nearly as fun.
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Old 03-03-2005, 02:09 PM   #10
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Check this link on TVWB site for some pretty good estimates. Cooking Times
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