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Cooking Temperatures

post #1 of 7
Thread Starter 

I have finally had some time to sit and read thru a lot of discussions.  This site is awesome because the people here share everything.   I'm still new at most of it and learning more each time I log in.  The best thing I think I have learned is about the resting period of the different meats.  Did an overnight Boston Butt for the first time 2 weeks ago and it was the best thing I've smoked since starting and learning how to do it the right way.  I would love to see a list a cooking temps for all the different meats that are smoked.

post #2 of 7
Quote:
Originally Posted by Kajunkue View Post
 

I have finally had some time to sit and read thru a lot of discussions.  This site is awesome because the people here share everything.   I'm still new at most of it and learning more each time I log in.  The best thing I think I have learned is about the resting period of the different meats.  Did an overnight Boston Butt for the first time 2 weeks ago and it was the best thing I've smoked since starting and learning how to do it the right way.  I would love to see a list a cooking temps for all the different meats that are smoked.

 

I never saw a list, but other than slow, warm smoking or cold smoking Bacon type things, I would use about 225*-230* as a starting point. Then if it's something small like a couple pork chops, you could drop back to 200*, but I wouldn't go lower. If it's something large like a Butt or a Brisket, you could go up to 250* or 275*. If you want crispy skinned Chicken, near the end go to 275* if that's your smoker's MAX, or higher if you can.

 

I use 225* to 230* for just about all meat----You can check the Step by Steps in my Signature below.

 

Bear

post #3 of 7

Here

is a chart that i use, Hope this is what you want.  Rich-

post #4 of 7
Quote:
Originally Posted by Rich- View Post
 

Here

is a chart that i use, Hope this is what you want.  Rich-

 

 

I think he was actually looking for Cooking Temps, but that chart is a good one for anybody to have too.

 

 

Bear

post #5 of 7
Thread Starter 

Thanks to both of you.  Bear I was looking for the temps you gave as well as finishing temps.  Like I said I'm still learning.  My brother in law is coming in town and I'm putting a butt on Saturday night for Sunday's Saints vs Da Bears game on Sunday.  My wife looks at me like I'm crazy because I get so into the preperation of everything but she really enjoys what comes off the smoker.

post #6 of 7

Here's a guide I use.  I have NO IDEA where I got it or I'd cite my source. Meathead from AmazingRibs has a chart as well but it's pretty much the same I think.   Click to enlarge:

 


Edited by Bama BBQ - 10/3/13 at 2:00pm
post #7 of 7
Thread Starter 

Thanks, this is an awesome page.  I will be placing this in my smoking meat folder.

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