How did I screw this up? Bbq smoker question.

Nolagizmo

I smoked a tiny roast for a little over 5 hours on the new off set smoker for over 4 hours. It looks great on the outside and tastes fantastic but the s.o.b. ain't done. Help please you peeps that have experience 

Dark_Roast

First off your math dosn't add up. Did you mean 5lbs. over 4 hours? Try smoking 8-10 hours smoking at 225 degrees. That will help.    

avengethis

Mike let's vherf tonight and I can help you out.

Nolagizmo

Got a big baby roast on small time

Nolagizmo

 It's 7 lbs

jlmarta

Stick the probe of your digital thermometer into the meat, set the alarm for 140 degrees (for medium), set your smoker temp for 225 degrees and sit back with a stogie and a libation until the alarm goes off. VOILA!!  Done. Couldn't be easier. 

All ol that's left to do is collect the duly earned accolades....

MESKC

General rule of thumb 1 1/2 hrs per pound at 225 degrees. Cook to temp not time. If done early wrap in foil and towel and put in cooler to rest.

Chuck_N

If your trying to make pulled pork the internal meat temp should be at 195 to pull perfect.
For me a 7 lb pork butt takes 10 to 12hrs at 225.

avengethis

Mike was it pork or beef?  I actually find 250 for pork and 275 for beef are really good temps to help get the fat to render down better and also shorten up the cook time.  I cook to tenderness and not worry about how much time it takes.  There are some general internal temps you can go off of but its done when its done.

Nolagizmo

It was beef. It just took 3 hours longer than I thought

avengethis

Yeah it probably should have taken about 8-10 hours to cook and break down properly.  

Guitarded

avengethis said:

Yeah it probably should have taken about 8-10 hours to cook and break down properly.  

Or 4 cigars, 8 beers, and half a bottle of bourbon! 
Cajun timing. 

jgibv

mike, have a look at this website for tons of info on BBQ techniques, recipes, etc. http://amazingribs.com/table_of_contents.html 
it's one of the best, most comprehensive sites that i've come across. 
 
and especially take a look at the article titled "what influences cooking time?" http://amazingribs.com/tips_and_technique/cooking_time.html

Nolagizmo

jgibv said:

mike, have a look at this website for tons of info on BBQ techniques, recipes, etc. http://amazingribs.com/table_of_contents.html 
it's one of the best, most comprehensive sites that i've come across. 
 
and especially take a look at the article titled "what influences cooking time?" http://amazingribs.com/tips_and_technique/cooking_time.html

Thx a bunch gibby

MESKC

Another great site is www.smokingmeatforums.com.

jlmarta

Nolagizmo said:

jgibv said:

mike, have a look at this website for tons of info on BBQ techniques, recipes, etc. http://amazingribs.com/table_of_contents.html 
it's one of the best, most comprehensive sites that i've come across. 
 
and especially take a look at the article titled "what influences cooking time?" http://amazingribs.com/tips_and_technique/cooking_time.html

Thx a bunch gibby

I'm also a big fan of this website and of "Meathead". I think he's got some great recipes and is very knowledgeable about all things grilled. 

I particularly like like some of his rubs and brines. I got rave reviews for Cornish game hens brined and grilled. My child bride absolutely loved 'em. 

dirtdude

a tiny roast, 7 lb. forum math

Dark_Roast

Low, slow and a great deal of anxious patience. Will result in desired result.

Nolagizmo

Guys thanks a bunch for the help. Gonna try ribs on this beeotch Monday. Just finished seasoning them and gonna let em marinate all day tomorrow. Will start the smoker at 5am low.low.low and see how it goes. If I get too hungry early will fire up the pit and make hors des o'vours. This rookie smoker appreciates all ya'lls tips. I WILL get good at this before summer ends.

Then kritters better look out or they going on da smoker! 

avengethis

3-2-1 method. 3 hours on the smoker, then wrap them on the smoker for 2 hours and then unwrap and sauce the last hour on the smoker.

matkn293

A lot of people say 3-2-1. I tend to go with 3-1-1. Everytime I go with 2 hours in the foil they are complete fall apart coming out of the foil and I can't get a good last hour to sauce up. Now they are good directly out of foil if you want dry but that last out with that great glaze of sauce is what really takes it over the top.