cooking times

mannixpools · Joined: 17 Nov 2009 Posts: 5

since I am new to cooking I would like to know if ya'll would like to share some cooking times. I have smoked a butt, chicken and ribs so far(not too crazy bout the ribs) and I am tired of pokin the meat with the thermo letting the juices pour out! So, tell me, what cooking times do you go by???
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ckone · Posted: Dec 16 2009 Post subject:

You could get a digital probe thermometer that you leave in the meat for one. But to answer your question, I have to ask a question. What temp are you cooking at? I'll assume 200-250 ish. 1-1.5 hrs per pound for butts and briskets, Chicken depends on whole, halves, or pieces so I well just say less than five hours. Ribs will depend on Spare or BabyBack. Alot of pepole here do 3-2-1 for spares and I think its 2-2-1 for Baby backs. ( Smoke - Foiled- Sauced) I'm pretty sure no one here uses temperature to do ribs, but I could be wrong. Link to a 3-2-1 thread.
http://www.thesmokering.com/forum/viewtopic.php?t=33006&start=0&postdays=0&postorder=asc&highlight=321
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daddywoofdawg · Posted: Dec 16 2009 Post subject:

For a rack of ribs the pro lift up the whole rack by one end and when it bends almost to a 90 or breaks its done. but 3hr smoke 2hrs wrapped in foil and 1 hr unwrapped and basted.BB 2hrs 1 foil 1 unwrapped seems to work.butts about 1.5 per pound raw.I put a digital therm in with a wire run to the outside and cook to about 190 pull foil and wrap in a towel and in a cooler for about an hr should be 195-200F then pull.170ish if your slicing.Chicken when the leg moves freely and the juices run clear around 3.5hrs for whole about 1.5hrs for a breast @225-250F cooking temp.
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mannixpools · Joined: 17 Nov 2009 Posts: 5

thanks for your help!! i will copy this and save. planning on some serious smokin during the holidays for our week at the huntin camp! cant wait!!!
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ITS NOT WHAT YOU HAVE DONE, ITS WHAT YOU ARE DOING!