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In Reply to: Re: General Contest Cooking Times posted by kcmike on January 25, 2011 at 21:44:30:
25 degrees means a lot at these temps. The difference in run time between 225-250 and 250-275 is several hours. I suspect what's going on here is the difference between the average temp people *think* they are cooking at and what they actually are cooking at.
Then of course the size of the cuts is a factor as well. We cook the biggest butts and packers we can get in ceramic cookers with a calibrated digital probe measuring cooking temp at the meat level. With this setup, after 7 hours at 220 internal temps are just breaking out of the plateau.
Or it could be additional carry-over cooking if hot wrapped meat goes straight into a sealed cambro.... I guess there are a lot of variables that could be involved, so bottom line is YMMV.
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