Finishing temp questions.

nickbailey

Smoke Blower

Original poster

Apr 29, 2006

91

10

Cambridge, Ontario, Canada

• Jan 29, 2007

• #1

So I notice around here it says a lot that things have finished temperatures, that once they reach that tempurature they're done? So does that mean that once the meat reaches said temperature that I should pull it at that point or what?

 

tonto1117

Master of the Pit

OTBS Member

Jan 25, 2007

1,632

11

ADA, MI

• Jan 29, 2007

• #2

Hi hope this helps:keep in mind the time to complete varies due cooker temp, weather conditions ect... This chart and other great info can be found on the free newsletter that Jeff offers.

Type of Meat--- Smoking Temp--Time to Complete-- Finished Temp
Brisket (Sliced) 225 degrees 1.5 hours/pound 180 degrees
Brisket (Pulled) 225 degrees 1.5 hours/pound 195 degrees
Pork Butt (Sliced) 225 degrees 1.5 hours/pound 175 degrees
Pork Butt (Pulled) 225 degrees 1.5 hours/pound 190-205 degrees
Whole Chicken 250 degrees 4 hours (approx.) 167 degrees
Chicken Thighs 250 degrees 1.5 hours 167 degrees
Chicken Quarters 250 degrees 3 hours 167 degrees
Whole Turkey 12# 240 degrees 6.5 hours 170 degrees
Turkey Leg 250 degrees 4 hours 165 degrees
Meat Loaf 250 -300 degrees 3 hours 160 degrees
Spare Ribs 225-240 degrees 6 hours 172 degrees
Baby Back Ribs 225-240 degrees 5 hours 168 degrees
Smoked Corn 225 degrees 1.5 - 2 hours N/A
Smoked Potatoes 225 Degrees 2 - 2.5 Hours N/A

 

chris_harper

Master of the Pit

OTBS Member

Nov 21, 2006

1,546

11

Waco, TX

• Jan 30, 2007

• #3

theresa, nice little "chart". i copied it and pasted it into word, making me a little chart to print out, since i now don't have to type one myself.

 

up in smoke

Smoking Fanatic

OTBS Member

Jul 12, 2006

913

14

Trimble, Alabama on the water at Smith Lake

• Jan 30, 2007

• #4

Yep, that pretty much sums it up, anymore time and in many cases you have reached the optimum amount of time for that hunk of meat

 

nickbailey

Smoke Blower

Original poster

Thread starter

Apr 29, 2006

91

10

Cambridge, Ontario, Canada

• Jan 30, 2007

• #5

Perfect, Up In Smoke, thats exactly what I wanted to make sure.

 

dgross

Meat Mopper

Dec 21, 2006

240

10

The boonies of NC

• Feb 3, 2007

• #6

Can anyone tell me the finishing temp for a fattie? I found the smoker temp and a time of 3 hrs. but was curious about the internal temp. Have been drooling over my keyboard and am threatening to make a store run

. Think I'll try the JD hot and sage. Thanks in advance :D ! Daun

 

zardnok

Meat Mopper

OTBS Member

Aug 21, 2006

157

10

Shreveport La

• Feb 3, 2007

• #7

I usually just let it go for 3 hours and it is done, but I think 165 is the "safe" temp for a fatty.

 

cheech

Master of the Pit

OTBS Member

Dec 19, 2005

2,333

14

Beautiful Grand Rapids Michigan

• Feb 4, 2007

• #8

theresa thanks,

It is great having you on the forum and sharing great info like that.

 

dgross

Meat Mopper

Dec 21, 2006

240

10

The boonies of NC

• Feb 4, 2007

• #9

Zardnok, Thanks for the guideline. If I don't get up early, we might be having fatties and biscuits for brunch :lol: ! Daun

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Feb 5, 2007

• #10

Daun -

Fattys and biskets sound like a good brunch to me!

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Feb 5, 2007

• #11

Daun -

Fattys and biskets sound like a good brunch to me!

 

tonto1117

Master of the Pit

OTBS Member

Jan 25, 2007

1,632

11

ADA, MI

• Feb 7, 2007

• #12

Thank you Cheech, that is very nice of you to say