Judge 5FT with Storage Box, V-Nose, Propane Holders, and Spare Tire

56ea – Boston Butts 6-7lb
225* – 10 ½ – 11 hours
250* – 8 ½ – 9 hours
Cooks Note: Cook times are based on 6 – 7lb Boston Butts, larger butts (8 – 9lbs) will require additional time. In some cases, up to 1 ½ hour more and will reduce the number of butts the unit will hold. That’s the reason the 6 – 7lb butts work the best.
Cooks Note: Always make sure to have your pit preheated. A lower temperature will help with the yield, less shrinkage.

32ea – Whole Briskets 9-12lb (4per rack – 8 racks)
225* – 9 ½ – 10 hours
250* – 8 ½ – 9 hours
40ea – Flat Briskets 6-7lb (5per rack – 8 racks)
225* – 7 – 7 ¾ hours
250* – 6 – 6 ¾ hours
Cooks Note: Lower temperature will help with the yield, less shrinkage. Times may vary slightly depending on the thickness of the flats. I always cook my briskets fat side down. It just seems to help with self-basting.

Saint Louis Style Ribs
48 slabs – 2.25 down using 8 Rotisserie racks
72 slabs – 2.25 down using 12 Rotisserie racks
225* – 4 ½ – 5 ¼ hours
250* – 3 ¾ – 4 ½ hours
275* – 3 ¼ – 3 ¾ hours
Commercial Application\Catering using the back – back method doubles the number of slabs
(96) and (144)

72 slabs – 2.00 down using 8 Rotisserie racks
108 slabs – 2.00 down using 12 Rotisserie racks
225* – 4 ½ – 5 ¼ hours
250* – 3 ¾ – 4 ½ hours
275* – 3 ¼ – 3 ¾ hours
Commercial Application\Catering using the back – back method doubles the number of slabs (144) and (216)
Cooks Note: Times and temperatures are based on 8 rotisserie racks – 6 slabs – total 48 slabs
(Saint Louis Style) or the 8 rotisserie racks – 9 slabs – total 72 slabs (Baby backs). Times are based on a preheated unit. Times are also based on no wrapping. I believe the 250* temperature works the best for cooking ribs on the Judge. There’s a lot of area to keep hot, the extra 25* seems to make a big difference.

36 – 42ea – Bone-in Turkey Breast 7-9lb
225* – 5 ½ – 6 ¼ hours
250* – 4 ½ – 5 ¼ hours
275* – 4 – 4 ½ hours (Temperature is almost too hot, it seems to dry out the breast quickly, even if the breast has been brined.)

56ea – Whole chicken 3 – 3.5lbs using 8 Rotisserie Racks
80ea Half chicken using 8 Rotisserie Racks
120ea Half chicken using 12 Rotisserie Racks
225* – 3 ½ – 4 hours
250* – 3 – 3 ½ hours (Best temperature for cooking chicken)
275* – 2 ¾ – 3 hours
Cooks Note: These times and temperatures are based on using 8 racks. When using 12 racks you’ll need to add ¾ – 1 hour to the cooking time. One other note, when using 12 racks I place the ½ chickens on the bottom racks and whole chickens on the top.
Cooks Note: I cook my chickens to 170*, the government likes you to cook them till they reach 180*. You’ll have to be the judge on this one.
Cooks Note: I like cooking whole chickens, the meat stays extremely moist. 48 Whole chickens will feed over 150 people. I like to mix and match ½ chickens – ½ pork loin, makes for a meal, and the cooking times are similar.

320 – 400 Sausages (4oz links) using 8 Rotisserie racks
480 – 600 Sausages (4oz links) using 12 Rotisserie racks
225* – 1 ½ – 1 ¾ hours
250* – 1 – 1 ¼ hour (Best temperature for cooking sausage)
275* – ¾ – 1 hours
Cooks Note: These times and temperatures are based on 40 sausages to a rack. When cooking the 50 sausage option you’ll need to add 20-30 minutes.
Cooks Note: You can feed 400 – 500 people with one cooking in less than 2 hours and the smoker does the work. Now that’s a real deal.

Cooks Note: You can cook enough tenderloin to feed 600 – 700 people easy. I like to mix and match tenderloins and chicken.
Cooks Note: When mixing and matching different meats, make sure to divide your smoker appropriately. You don’t want your chicken dripping on anything but chicken.