British BBQ Society Forums

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!)

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

Great post, Very useful Thanks

G

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

Brilliant Ady, printed and waiting for lamination cheers

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

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

Thanks

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.

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

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

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?