I'm seeing a formula here but I can't quite put the pieces together. I'm guessing it is all relevant to the mass of what is being cooked. For the sake of a slow southern brain ... reword that formula a bit and maybe it will sink in so I can actually know up front what times to shoot for on future cooks. (I do realize that temp is a factor all its own for time determination but that's a different beast I can deal with.)Smoker Tom wrote:On the time thing, One would want to divide the weight of the half slab by length x width of the part of the slab you do not cook.
This method will work for many types of meat.