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Smoking Beef

post #1 of 4
Thread Starter 

I've been working with smoking different types of beef lately and have been having some trouble with timing. I was wondering if anyone had a 'timetable' or something of the sort for how much time they use to smoke x ounces of beef.

Obviously it's not an exact thing and it would depend on what cut, the thickness, etc., but i'm just looking for a REALLY rough estimate.

post #2 of 4
Cooking temperature plays a huge roll in the time needed. At 250 degrees (that's where my pit likes to settle in) beef chuck for pulled beef takes an hour to hour and a half per pound, brisket can take up to 2 hours per pound.

When cooking beef or pork I do not rely on timing, I use a probe type thermometer or go by feel. Chuck and brisket both I like to see an internal temp of 195-200 degrees.

The best bet is to start early and if it gets done early wrap it in foil and then into a cooler lined with old towels or newspapers. It can hold in there up to 3 hours and still come out steaming hot.

All pits cook differently also so it is best to develop your own timetables. What works for me may not work for you. Foiling while it is still cooking can also speed up the process but that's something I don't do :lol:
post #3 of 4
I think we need more information. What type of dish are you trying to prepare. what are you usingto smoke with. 'What cuts of beef.

Hot smokers like MaryB, a cold smoker like for jerky, a stovetop set up

More info please.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #4 of 4
What phatch (Phil) said.

We can't begin to give you time recommendations without knowing how steady your cooker runs, at what temperature(s), which cuts of meat you're cooking, and to what degree of doneness. For instance, tri-tip and brisket are very different cuts. Overcook a tri-tip and you get a piece of leather. Undercook a brisket -- same result.

Furthermore, certain cuts, brisket particularly, are notorious for "stalling;" and the amount and timing of the stall partially depends on the size and grade of the brisket.
You'd be surprised at how much of smoker technique is model specific. Large offsets are different from small offsets are different from high-end cabinets are different from cheap cabinets are different from bullets are different from Weber Smokey Mountains are different from ... Well, you get the picture pardner.

The more we know about what you're trying to do, and with what you're trying to do it the better able we are to give you sound advice.

Let us know,
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