Rule of Thumb for meat cooking

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john pen

Master Chef
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Jan 25, 2005
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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..
 
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...
 
john pen said:
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.
 
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!
 
Raine
I know like me you have been cooking for a day or two and we have a feel for times but I'm surprised by brisket that are done early (real early) or late by a few hours. Trying to use time as a new cook is just a bad idea. If you think it's going to take 12 hours be sure and give yourself 16.
Jim
 
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