Smoke Times for Smoking Meat
Q: This may seem like a dumb question to you, but I'm a "new smoker". Does it take less time to smoke 2 5-pound briskets than 1 10-pound brisket? I've got a Great Outdoors propane smoker.
A: That is actually a pretty good question.. the time that it takes meat to cook in a smoker has to do with how much time is required for the heat to get to the center of the meat and cook it to a target temperature. So a 5 pound brisket would definitely cook faster than a 10 pounder.
Now.. 2 - 5 pound briskets are going to take slightly longer than 1 - 5 pound brisket due to the fact that there is more mass for the heat to overcome but it is fairly negligible.
To answer your question straight up.. yes, 2 - 5 pound briskets will cook about twice as fast as 1 - 10 pound brisket .. with maybe just a wee bit more time figured in for the extra mass of cold meat that will be competing against the heat.
This is good to know in times when you need a certain amount of meat and want to get it smoked in a fairly short time frame. Many people at Thanksgiving will try to smoke a 20 pound turkey to feed the whole crew when in reality it would be more efficient and time saving to smoke 2 - 10 pound turkeys plus it gives you double the legs, thighs, and wings (my favorite parts.)
Visit Smoking-Meat.com for hundreds of great tutorials and guides on smoking meat.
The Technorati Tag for this post is Meat Smoking Time
A: That is actually a pretty good question.. the time that it takes meat to cook in a smoker has to do with how much time is required for the heat to get to the center of the meat and cook it to a target temperature. So a 5 pound brisket would definitely cook faster than a 10 pounder.
Now.. 2 - 5 pound briskets are going to take slightly longer than 1 - 5 pound brisket due to the fact that there is more mass for the heat to overcome but it is fairly negligible.
To answer your question straight up.. yes, 2 - 5 pound briskets will cook about twice as fast as 1 - 10 pound brisket .. with maybe just a wee bit more time figured in for the extra mass of cold meat that will be competing against the heat.
This is good to know in times when you need a certain amount of meat and want to get it smoked in a fairly short time frame. Many people at Thanksgiving will try to smoke a 20 pound turkey to feed the whole crew when in reality it would be more efficient and time saving to smoke 2 - 10 pound turkeys plus it gives you double the legs, thighs, and wings (my favorite parts.)
Visit Smoking-Meat.com for hundreds of great tutorials and guides on smoking meat.
The Technorati Tag for this post is Meat Smoking Time
posted by Jeff at 11:29 PM
1 Comments:
On larger turkeys (anything over 12 pounds) I like to spatchcock them. This is done by cutting out the tail and backbone of the turkey and then laying it skin side up and pressing on the breast bone. Sometimes I'll even break the breast bone along each side of the keel (breast bone) to help it lay flat.
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