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Posted: 6/16/2012 6:46:51 PM EDT
[#1]
In theory, it never stops. Practically speaking, 3 hours or so.
The surface gets loaded up with nitrates but they can't diffuse into the meat before the meat is finished cooking; also, as you cook the meat is drying out which impairs the movement of the nitrates. eta: the above is a guess. |
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Posted: 6/16/2012 6:59:29 PM EDT
[#2]
Are you talking a brisket or ribs you want to eat tomorrow, or a ham you want to store for several months? I know next to nothing about either, but the smoking times are much longer for something like a ham.
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Posted: 6/16/2012 7:00:28 PM EDT
[#3]
duh.... 87 days 
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Posted: 6/16/2012 7:05:24 PM EDT
[#4]
Depends on heat and he meat. I run meats at about 180 to 200 degrees for a stupid amount of time.cook low and slow, pour the wood chips to it, wait till the meat reaches temp (180 is generally safe). I have spent 14 hours on a pork loin, 24 on a whole hog. Hit it every now and then with a cider/vinegar mix to keep moist.
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Posted: 6/16/2012 7:07:18 PM EDT
[#5]
I have never been successful at smoking any cut of meat.
Can't keep it lit.
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Posted: 6/16/2012 7:16:18 PM EDT
[#6]
From what I've learned watching the food network; meat stops taking smoke when it hits 165*. That's not when the meat is done cooking; just when the smoke stops being absorbed.
Depending on the cut, I've heard some going for as long as 18 hours at 225* |
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Posted: 6/16/2012 7:21:41 PM EDT
[#7]
I would agree with at least 3 hours. But be careful, you only need a little smoke in your smoker. To much smoke is not going to speed up the process, just make the meat foul tasting. Check out www.smokingmeat.forums.com
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Posted: 6/16/2012 7:21:47 PM EDT
[#8]
Wifey can get it done in under 2 mins.
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Posted: 6/16/2012 7:27:27 PM EDT
[#9]
I think meat takes most of the smoke it's going to in the hour or so it takes the chips to burn off. However, the more chips, the more smoke.
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Posted: 6/16/2012 7:50:37 PM EDT
[#10]
6 hours for my 12lb turkey today
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Posted: 6/16/2012 7:55:54 PM EDT
[#11]
All depends on heat as several others have stated. Keep temps low and you can smoke your meat for days!
Salmon is best if you can smoke it for 7 or 8 hours without high temps, pork and birds you want to smoke for a couple of hours and then get it cooked so you can eat it reasonably soon. Beef you need to do a little longer as it gets done at much lower temps, 135 is medium rare for say prime rib. |
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