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OFF TOPIC URGENT...immediate help needed for a novice "Meat Smoker"

Graphic Edge Guy

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Oct 24, 2001
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I have a "smoke hollow" gas smoker and I am using apple wood chips.

I have somked pork loin, pork steak, chicken, and brats with pretty good success but my try with brisket was a disaster (it was tough as I did not smoke it long enought to break down all the connective tissue is what I think happened).

I bought a 7-pound pork butt, added a nice rub, and put in at 12:00 noon thinking it would be no problem to cook and serve by 6:30 to 7:00 pm.

As I am checking out web links for cooking time/temp (after the fact...DUMB I know but I am trying to salvage now)...I see the vast majority saying I will need 1.5 to 2 hour per pound cooking time which means 10.5 to 14 TOTAL HOURS!

Am I screwed? Or is there any way to do this in 7-8 hours total cooking time?

BASICALLY: 1) how long do I cook?; 2) at what temp to I cook? 3) Can I wrap in foil and finish in the oven to speed up time.

I know that likely "Low & Slow" is the best way...but surely that has to be a way to cook this in 7-8 hour that can make it taste decent.

ANY IDEAS? All Help GREAT APPRECIATED!

Happy 4th of July and Thanks in advance!
 
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