Timings List

[Ady]

Hi all, I remember seeing a list of various meats along with cook times and temps, it was my bible!
I've recently got a new pc and lost all my bookmarks, I'm sure it was posted here somewhere, does anyone know where?

Cheers
Ady

(first pork shoulder of the year just went on woohoo!)

[Ady]

Found the list i was looking for...

Type of Meat --------Smoking Temp -------Time to Complete---------- Finished Temp
Brisket (Sliced)--------------225°F-------------1.5 hours/pound--------------195 - 200 degrees
Brisket (Pulled)--------------225°F-------------1.5 hours/pound--------------195 degrees
Beef Ribs---------------------225°F-------------3 hours------------------------195 - 200 degrees
Pork Butt (Sliced)-----------225°F-------------1.5 hours/pound--------------175 degrees
Pork Butt (Pulled)-----------225°F-------------1.5 hours/pound--------------190-205
Whole Chicken--------------250°F--------------4 hours------------------------167 degrees
Chicken Thighs-------------250°F--------------1.5 hours----------------------175 degrees
Chicken Quarters-----------250°F--------------3 hours------------------------175 degrees
Whole Turkey---------------240°F--------------6.5 hours----------------------170 degrees
Turkey Leg------------------250°F--------------4 hours------------------------165 degrees
Turkey Wings---------------225°F--------------2.5 hours----------------------165 degrees
Boudin-----------------------230°F--------------2.5 hours----------------------165 degrees
Breakfast Sausage---------230°F--------------3 hours------------------------165 degrees
Fatties----------------------225°F---------------3 hours------------------------165 degrees
Meat Loaf----------------250 -300°F-----------3 hours------------------------165 degrees
Meatballs (2 inch)----------225°F--------------1 hour-------------------------165 degrees
Spare Ribs---------------225-240°F------------6 hours------------------------172 degrees
Baby Back Ribs----------225-240°F------------5 hours------------------------168 degrees
Smoked Corn---------------225°F--------------1.5 – 2 hours----------------------N/A
Smoked Potatoes----------225°F---------------2 – 2.5 Hours-------------------- N/A

[BigG]

Great post, Very useful Thanks

G

Pork Shoulder marinating in a rub as we speak ready for tomorrow

[keith157]

Brilliant Ady, printed and waiting for lamination cheers

[Steve]

I wouldn't use that as a bible mind you. I personally wouldn't agree with several of those temperatures.

It's a good starting guide though

[SR-71 Blackbird]

Just out of interest Steve which ones would you not agree with and why?

Thanks

[Steve]

Here's what I don't agree with:

Brisket (sliced) typically I find they need to go to 195+ often over 200 before the tenderness is correct.

Beef ribs - again too low in my experience. I find they need to go up in the Brisket range.

Chicken - 160 on breast but thighs and drums are better taken to 175

Sausage/ground meat/burgers etc - 165 as they are more prone to higher bacteria count.

Ribs, I never go by temperature, only by feel.

[Ady]

Although this isn't my list I still feel it would be rude not to edit it, how does it look now Steve?

[Steve]

Looks good to me, but I bet there'll be plenty of others who don't agree with my numbers

[FlashGordon]

With ribs is the longer the better? I did spare ribs for 3.5hrs tonight. Tasted great but the meat was tough.
Any advice please?