Cooking For Engineers

[Jack]

Given that it takes 5 hrs to cook a piece of meat to internal temperature of 200F using a cooking temperature of 225F.....

I want to do this in two stages so I don't have have to get up at the crack of dawn to eat it at noon.

I cook it for 3 hrs on day one at 225F and the int temp comes up at 150F.

I put it in the fridge over night than put it back into the smoker and cook to internal temp of 200F at 225F.

How long will the second cooking take?

Does it remember it was already partially cooked... i.e. just another 2 hrs?

Does it still take 5 hrs because the delta is the same as when raw?

Thanks,

Jack

[Dilbert]

what kind of meat are you cooking? (beef/poultry etc etc)

the second cook will take longer than simply 'another two hours' because the meat will have been chilled overnight in the refrigerator.
i.e. the second cook is not going from 150'F to 200'F - but rather from ~40'F to 200'F

iffin' it were me-and-my-roast . . . I'm thinking the crack of dawn is likely the better option . . . or step up the temp.

I do an excel chart - but one-off a manual graph is fine. graph the temperature over time, adjust temp to hit the temp&time mark.