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Virginiasmoke
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Joined: 01 Sep 2010
Posts: 870
Location: Central Virginia
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 Posted: Oct 10 2010 Post subject: |
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Okay... now that I've recovered from my 22 hr. cooking marathon (not all BBQ), I think I need to respond to this silliness.
First, I wanna thank you Cliff, out of this whole group of goof balls your the only one that took the time to answer a simple question rather than flex some imagined internet muscle.
| CliffC wrote: |
For a 5lb breast I'd check at 3hrs and plan from there.
The breasts I cook are probably 6 to 7 lb range, I check internal temp at 4hrs, usually.
I guess that figures to be 40minutes a lb., more or less.
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You where right on the money by the way. I put her in at 2:30 from room temp. and I took it out at 5:30... (155 deg) let it rest for 1/2 hr and carved a 165 deg, beautifully smoked turkey breast at 6pm.
| CliffC wrote: | | If you had given up the info on size earlier this may have gone down differently. |
But I did... my second post:
| Virginiasmoke wrote: | | I would know how long a 5 lb bone in breast would take. |
I was actually responding to you so I don't know how you missed it.
| cowboy4life wrote: |
if its such BS and you know better to start with, then why ask in the first place.  |
Because I wanted to compare my assumptions with those that have done this before. Since I can typically count on 10-15 minutes per lb whole turkey at normal roasting temp, I was guessing 1/2 per lb in my smoker. I just wanted to compare notes...
| cowboy4life wrote: | | the time you are asking for is a guess at best. |
Yup... that was all I was hoping for. Not idiocy on parade.
| cowboy4life wrote: | | dont ask questions if you are not prepared to accept the answers given. good luck with your quest for the perfect answer. |
I'll ask all of the questions I want. If you don't feel like sharing any credible experience then don't answer my questions.
| cityevader wrote: | Also, Virginiasmoke....you mentioned you smoke at ~250°....which means it's somewhere around 250.
You also mentioned ~1 hr/pound and ~1.5hr/pound for other meats (again approx times by your own statements) and asked specifically for approximate times for poultry. Everything you say is "approximate" and then you ask for a "rule of thumb"?!
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Yes... rule of thumb, a general guideline, common practice, tradition... do I need to go on? It's a little pathetic that you admittingly understand that I made a point to speak in generalities but then suddenly wanna get coy and pretend I wanna get specific. I wasn't planning on standing by my smoker with a stop watch so I could pull of the meat with no regard for temp because, "damn it, it's been 3 hours and I'm taking this off now.
| cityevader wrote: | I apologize for not giving a specifically approximate time in my first reply.
I've done 7# turkeys in 7 hours and 3# whole chickens in 4 hours at ~350°. So approximately 2 hour per pound at ~250° is my official guess based on no scientific means whatsoever. |
Apology accepted. Maybe next time you'll remember I'm a newbie at BBQ and not cooking in general. I'm just looking to improve my technique with the help of those that have done this before. | DJW wrote: | | I tend to go with a general time/temp combination.....I start checking at an ESTIMATED time with a guage.My elect. stalls at 235,generally start checking with guage 1 hr. before estimated time,and pull it when the temp is right.I've found that the guage is more dependable than estimated time/temp.formulations and made my Q FAR more consistant. |
THANK YOU! Just the response I expected to get. ALL I was looking for was an estimate so I could concentrate on other things and keep my smoker closed knowing that there is no need to check the bird for at least 2 1/2 -3 hrs. I notice your a newbie also... maybe a person has to be at least a BBQ fan before they become pompous asses.
Thank you for bringing this up. It demonstrates perfectly my wish to be humble and learn from people who do this kind of cooking. Yes... I am an accomplished cook. I've worked around holier than Thou's for a long time that like to believe what they do is some sort of alchemy. Like I said before... the look down your nose "It's done when it's done" attitude is played out. You can reference Gordan Ramsey or Emeril (who's Louisiana kitchen I have worked in by the way) or Rachel Ray with your EVOO, all you want. But it's their "I'm more important than you because I cook" attitude that's been put on display here.
I'm curious how caterer's handle things if they have no idea when the meal they're serving is gonna be done. Do they just tell the customer "it'll be done when it's done"? Do they say "don't call us, we'll call you"? Do they wave a chicken foot over their smoker and conjure up the smoke gods. What happens if Venus is rising?
To anyone that I didn't respond to... please don't feel left out. Your witty rejoinders where just to overwhelming and I don't feel up to the challenge.
Last edited by Virginiasmoke on Oct 10 2010; edited 1 time in total |
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cityevader
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Location: San Jose, CA
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| Posted: Oct 10 2010 Post subject: |
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The first two responses were finish temps rather than time, then I followed up with agreeing on that, then you got snotty by calling our responses "BS" and that you thought you should then be looking elsewhere for advice because our responses didn't match what you wanted to hear. That seems holier-than-thou on your part and it took off from there.
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cowboy4life
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Joined: 25 May 2010
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Location: Greenville, IL
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| Posted: Oct 10 2010 Post subject: |
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the time frame you used this time may not work every time. i have done cooks with all controllable factors identical and the times and meat temps happened completely different. so i will repeat it one more time and you can take it or leave it from there. its done when its done you cant wave a chicken foot to change it.
as far as the "dont ask questions if you are not prepared to accept the answers given. good luck with your quest for the perfect answer." i dont care if you ask questions til you are blue in the face, but it seems a little rude and uncalled for to bitch about the answers you get from those trying to help you. after your display in this thread i personally will not waste my time to try and answer your questions, ill leave it to those more tolerant of you.
good luck with your future cooks
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cityevader
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Location: San Jose, CA
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| Posted: Oct 10 2010 Post subject: |
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I'll take up your end!!!
I can keep responding until I'm blue in the face. 
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Virginiasmoke
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Joined: 01 Sep 2010
Posts: 870
Location: Central Virginia
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| Posted: Oct 10 2010 Post subject: |
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| cityevader wrote: | | The first two responses were finish temps rather than time, then I followed up with agreeing on that, |
Nope... you followed up with:
"Rule of thumb"??? No such thing here when it comes to cooking time. Final temp only"
That's the BS I called you out on.
I'm curious... if there is never any way to estimate when a product is going to be done then why does crankeybuzzard have a spreadsheet dedicated to such info?? ; )
I'd still love to hear from any caterers what they do to calm down their customer when you tell them dinner will be served anywhere from between 2pm and 7pm. Kinda sound like the line I get from the phone company. I get it... your union cooks! |
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Virginiasmoke
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Joined: 01 Sep 2010
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Location: Central Virginia
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| Posted: Oct 10 2010 Post subject: |
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| cowboy4life wrote: | | i have done cooks with all controllable factors identical and the times and meat temps happened completely different. |
Maybe you are in some sort of vortex point. |
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cityevader
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| Posted: Oct 10 2010 Post subject: |
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I've read many many posts where someone had identical parameters of cooker and meat, and one cook took 6 hours and another took 11, and so forth. That is what i'm getting at. On the eleven hour cook, would you pull it off at a certain time regardless of temp?
There are many many posts where someone is cooking for an event and has to crank up the temps in order to finish at anticipated time because meat temp didn't line up with timeframe.
There is only ballpark times based on your own experience retained in your own memory bank for how long something will take. It cannot be catalogued and relied upon when there are so many variable that WILL vary and affect cook times. You cannot rely upon a chart to tell you when something will be done.
The final determination is meat temp. Period.....with the exception of, say, the 3-2-1 method for ribs, which is time-based.
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Virginiasmoke
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Joined: 01 Sep 2010
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Location: Central Virginia
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| Posted: Oct 10 2010 Post subject: |
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| cityevader wrote: | On the eleven hour cook, would you pull it off at a certain time regardless of temp?
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| Virginiasmoke wrote: | I wasn't planning on standing by my smoker with a stop watch so I could pull of the meat with no regard for temp because, "damn it, it's been 3 hours and I'm taking this off now.
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Hell Fire Grill
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Joined: 17 Mar 2007
Posts: 3921
Location: Pickler's Puragatory!!
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| Posted: Oct 10 2010 Post subject: |
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| Virginiasmoke wrote: |
Thank you for bringing this up. It demonstrates perfectly my wish to be humble and learn from people who do this kind of cooking. Yes... I am an accomplished cook. I've worked around holier than Thou's for a long time that like to believe what they do is some sort of alchemy. Like I said before... the look down your nose "It's done when it's done" attitude is played out. You can reference Gordan Ramsey or Emeril (who's Louisiana kitchen I have worked in by the way) or Rachel Ray with your EVOO, all you want. But it's their "I'm more important than you because I cook" attitude that's been put on display here.
I'm curious how caterer's handle things if they have no idea when the meal they're serving is gonna be done. Do they just tell the customer "it'll be done when it's done"? Do they say "don't call us, we'll call you"? Do they wave a chicken foot over their smoker and conjure up the smoke gods. What happens if Venus is rising?
To anyone that I didn't respond to... please don't feel left out. Your witty rejoinders where just to overwhelming and I don't feel up to the challenge. |
So your an accoplished cook who you claim has worked in EMERIL's kitchen (probably scrubing dishes) but you dont know how to cook a turkey breast?????
I think your a LIAR!!!
How about if I just go ahead and put you on thr list. I'll save your high and mightyness the trouble.
http://thesmokering.com/forum/viewtopic.php?t=44712 |
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Virginiasmoke
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Joined: 01 Sep 2010
Posts: 870
Location: Central Virginia
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| Posted: Oct 10 2010 Post subject: |
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| Hell Fire Grill wrote: |
you dont know how to cook a turkey breast?????
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| Virginiasmoke wrote: | | If I was roasting this at my normal 375 I would know how long a 5 lb bone in breast would take. Since I'm smoking at 250, I don't. |
| Quote: |
So your an accoplished cook who you claim has worked in EMERIL's kitchen |
Actually I consider myself an accomplished cook.
I forgot to mention Paul Prudhomme's K-Paul's. The fat bastard can't boil water but he's a marketing genius.
| Quote: | | (probably scrubing dishes) |
Touche sir... you've bested me once again |
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Soapm
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Joined: 06 Aug 2010
Posts: 2087
Location: Mile High City
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| Posted: Oct 10 2010 Post subject: |
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| I misunderstood, I thought you meant time at sea level. I didn't realize you were at high altitude. Should take about 4 beers at that altitude... |
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Hell Fire Grill
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Joined: 17 Mar 2007
Posts: 3921
Location: Pickler's Puragatory!!
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| Posted: Oct 10 2010 Post subject: |
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| Virginiasmoke wrote: |
I forgot to mention Paul Prudhomme's K-Paul's. The fat bastard can't boil water but he's a marketing genius.
| Quote: | | (probably scrubing dishes) |
Touche sir... you've bested me once again |
I suppose it was easy to forget since you forgot how to cook a turkey breast.
LIAR!!!
Hey are you related to the creeper? |
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DJW
BBQ Fan
Joined: 06 Sep 2010
Posts: 127
Location: No.Richland Hills Tx.
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| Posted: Oct 11 2010 Post subject: |
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Smart move,71 rag.
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cowboy4life
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Joined: 25 May 2010
Posts: 527
Location: Greenville, IL
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| Posted: Oct 11 2010 Post subject: |
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| Virginiasmoke wrote: | | cowboy4life wrote: | | i have done cooks with all controllable factors identical and the times and meat temps happened completely different. |
Maybe you are in some sort of vortex point. |
further proving his level of experience, or lack there of as the case may be. stick with cooking hotdogs they all cook the same. 
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Mr Tony's BBQ
BBQ All Star
Joined: 01 Aug 2010
Posts: 5067
Location: Fredonia Wi
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| Posted: Oct 11 2010 Post subject: |
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| cowboy4life wrote: | | Virginiasmoke wrote: | | cowboy4life wrote: | | i have done cooks with all controllable factors identical and the times and meat temps happened completely different. |
Maybe you are in some sort of vortex point. |
further proving his level of experience, or lack there of as the case may be. stick with cooking hotdogs they all cook the same. |
IT AINT THAT EASY! Just yesterday, I had a few cheese hotdogs lose their load into my roasting red potatoe's! Luckily, being a caterer and all, I had made the turkey long enough ahead that it was done and covered in foil!
22 pound birds took 7 hours, THIS TIME....I put in cooler to hold until just before serving, slice and foil pan. 
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Virginiasmoke
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Joined: 01 Sep 2010
Posts: 870
Location: Central Virginia
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| Posted: Oct 11 2010 Post subject: |
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Dude... it's no secret, I'm not only a newbie to this forum, I am to smoking as well. I admitted it in my introduction post... "I make bad BBQ".
As to the hot dogs... I've found the ballpark franks take about 2 minutes longer... you know, to plump up and all. No one wants a skinny wiener. |
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tacklebox
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Joined: 07 Jul 2009
Posts: 1870
Location: Big Bend, WI
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| Posted: Oct 11 2010 Post subject: |
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Yup, I'm a pompus ass, says so right under my name. I'm a LIAR, too. Seems to me the advice you were given was a pretty standard answer which we all live by. It is done when it's done. I've had seemingly identical pork butts finish at completely different times, and they were on the same cooker at the same time. There really is no need for me to jump into this thread, just like there is no need for you to start calling BS to someone who was just trying to help, but I did it and so did you. Looks to me like you want your own infamous thread (LIAR thread, look it up, I aint lying), and with this attitude, you will get it. Again, I am a pompous ass and a LIAR, so take it for what it's worth. $.02
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Virginiasmoke
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Joined: 01 Sep 2010
Posts: 870
Location: Central Virginia
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| Posted: Oct 11 2010 Post subject: |
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| Mr Tony's BBQ wrote: | I had made the turkey long enough ahead that it was done and covered in foil!
I put in cooler to hold until just before serving, slice and foil pan. |
You bring up a good point... how long, oops... I mean approximately how long can smoked meat be held like this without drying out?
| Mr Tony's BBQ wrote: | | 22 pound birds took 7 hours |
So... that's about 20 minutes per lb.?
Last edited by Virginiasmoke on Oct 11 2010; edited 1 time in total |
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Virginiasmoke
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Joined: 01 Sep 2010
Posts: 870
Location: Central Virginia
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| Posted: Oct 11 2010 Post subject: |
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| tacklebox wrote: |
I am a pompous ass and a LIAR |
I have no reason not to believe you.
| Quote: | | I've had seemingly identical pork butts finish at completely different times |
Please give me an idea of what "completely different times" means. Are you talking 7-10 minutes, 1/2 hour, 3 hours? Could the different times (however small) be attributed to different temps within the cooker? |
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Mr Tony's BBQ
BBQ All Star
Joined: 01 Aug 2010
Posts: 5067
Location: Fredonia Wi
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| Posted: Oct 11 2010 Post subject: |
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| Virginiasmoke wrote: | | Mr Tony's BBQ wrote: | I had made the turkey long enough ahead that it was done and covered in foil!
I put in cooler to hold until just before serving, slice and foil pan. |
You bring up a good point... how long, oops... I mean approximately how long can smoked meat be held like this without drying out?
| Mr Tony's BBQ wrote: | | 22 pound birds took 7 hours |
So... that about 20 minutes per lb.? |
I have held turkey and pulled pork the length of a college football game,[ 3 hrs] but then again - yesterday's went into triple overtime [3 3/4 hrs]- after eating all my fingernails, I wasnt hungry for the pork loins I kept warm [ covered pans in smoker at 175 ISH] the entire game....but was told they were still delish!
I DONT recommend this for medium rare steaks.....chicken seems to get better IMHO.
lost 51-45.....now 5-1 Ripon Red Hawks
My kid had 8 tackles and 1 sack
D-3 refs SUCK
Rush was right, McNab aint all that
btw - the pork loin IS STILL tasty warmed up today!
For the record, to me, this is a smoker -
If you look closely, you can see what temp I roast chicken at....
nothing against a WSM, just not my situation.
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