Stupidity

Looks like a decent guide to get someone started to me.

 

I'd still say I'm a novice but even as so I know offhand I leave my brisket on until about 195 internal temp and pork butt around 200. Haven't really tried a lot of other things on that list yet.

 

Ya the brisket and butt was a little off lol. Everything else is close so it ain’t that bad

 

Depends on how you look at it pork butt for slicing and not pulled would be a little over cooked as 145 is new guide line. Poultry breast 165 is good legs and thighs no so as said depends on what your doing.

Warren

 

the bone in chicken to 165 bothers me. s/b 175 just to be on the safe side. Boneless chicken at 165 should be ok.

whole chicken at 210 for 4 hours, to 165. not realistic. other stuff looks fairly good tho

 

Most of it sounds reasonable, although not the way most of us here prefer to cook it. 165 for sliceable pork butt certainly works. I've had brisket in some parts of the US that was sliced very thin and still not fall apart tender, so cooking to 175F would probably get you there. All the chicken looks fine, though I prefer dark meat a little higher.

The only thing that I think would not work at all is the beef ribs. No way they'll be done in 3-4 hours at 225. They would be safe to eat, if you could manage to gnaw them off the bone, but not enjoyable.

 

It not to far off. Quoting the great Forest Gump. (Stupid is a Stupid does).

 

Yup, This is what happens when people get all of their knowledge from reading, and then come here & think they know everything. There are a lot of Awesome Meat Smokers on this forum, & I'd take most of their advice before I'd go by what it says on some Web Site.

Bear

 

It's everywhere . To much reading , not enough doin .