Smoking Temperature Guide

First of all, I don’t claim to be an expert at barbecuing or smoking at all. In fact, I haven’t cooked all of the items detailed below.  What I have done is researched the temperatures at which people online and in books recommend that you cook various pieces of meat.  This serves as a useful guide for myself most importantly and I chose to share the information with my readers in case it helps them in any way.  Personally, I have had trouble finding a comprehensive but simple guide and so I have collected the information myself.  No recipes, no instructions, just basic temperatures.  Depending on the cooking method you may want to consider wrapping your meat at some stage to ensure the meat does not dry out.  I have provided cooking temperatures for both ‘low and slow’ and ‘hot and fast’ cooking below –  Both methods work well when implemented correctly.  This will take practice.

If you would like a particular meat added to the smoking temperature guide please contact me and I would be happy to look into it.

I hope to provide step by step instructions for beginners as a starting point in future posts.  When those are available I will link them in the information below.

Brisket

Smoker temperature between 200 and 225 degrees Fahrenheit for low and slow cooking.

For hot and fast cooking – between 250 and 275 degrees Fahrenheit.

Cook until internal temperature reaches anywhere between 195 and 208 degrees Fahrenheit.  The brisket is ready to slice when your thermometer probes the meat like butter.

Should take 1 to 1.5 hours per pound to reach this temperature.

Pork Butt (Shoulder)

Smoker temperature between 200 and 225 degrees Fahrenheit for low and slow cooking.

Between 250 and 275 degrees Fahrenheit for hot and fast cooking.

Cook until internal temperature reaches at least 195 degrees Fahrenheit.  Most recommend that the closer 203f degrees Fahrenheit you can get the better whilst ensuring the meat does not dry out.  Especially if you are going to pull the pork.  The pork is ready to pull when your thermometer probes the meat like butter and the meat comes apart if you twist a fork in it.

Should take 1.5 hours per pound to reach this temperature.

Pork Ribs

Smoker temperature between 200 and 225 degrees Fahrenheit  for low and slow cooking.

Smoker temperature 250 and 275 degrees Fahrenheit for hot and fast cooking.

Cook until internal temperature reaches 190 degrees Fahrenheit (82 to 87 Celsius) and keep checking until tender.  Do not overcook or the ribs will fall to pieces.  This is one you have to get to know and understand where you like them done.

Beef Ribs

Smoker temperature between 200 and 225 degrees Fahrenheit (93 to 107 Celsius) for low and slow cooking.

Hot and fast cooking between 250 and  285 degrees Fahrenheit.

Cook until internal temperature reaches around 200 degrees Fahrenheit. Then check that the meat is tender.   The beef is ready when your thermometer probes the meat like butter.

Any Chicken or Turkey

Smoker temperature between 250 and 275 degrees Fahrenheit.

Cook until internal temperature reaches 165 degrees Fahrenheit in the thickest part of the meat.

 

 

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A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

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