British BBQ Society Forums

thought this would helpful for newbees like myself who are willing to try different things


Brisket (Sliced) 225°F .............1.5 hrs/pound ..........185° (internal temp)
Brisket (Pulled) 225°F .............1.5 hrs/pound ..........195° (internal temp)
Beef Ribs 225°F ....................3-4 hrs ..................175° (internal temp)
Pork Butt (Sliced) 225°F ...........1.5 hrs/pound ..........175° (internal temp)
Pork Butt (Pulled) 225°F ...........1.5 hrs/pound ..........200-205° (internal temp)
Whole Chicken 250°F ..............4 hrs .....................165°- 180° (internal temp)
Chicken Thighs 250°F .............1.5 hrs ..................165°- 180° (internal temp)
Chicken Quarters 250°F ...........3 hrs ....................165°- 180° (internal temp)
Whole Turkey 12# 240°F ..........6.5 hrs ..................165°- 180° (internal temp)
Turkey Leg 250°F ..................4 hrs ....................165°- 180° (internal temp)
Turkey Wings 225°F ...............2.5 hrs ..................165°- 180° (internal temp)
Turkey Breast -bone in 240°F ...4-6 hrs ..................165°- 180° (internal temp)
Boudin 230°F .......................2.5 hrs ..................160° (internal temp)
Breakfast Sausage 230°F .........3 hrs .....................160° (internal temp)
Fatties 225°F .......................3 hrs ....................165° (internal temp)
Meat Loaf 250 -300°F .............3 hrs .....................160° (internal temp)
Meatballs (2 inch) 225°F ..........1 hr ......................160° (internal temp)
Spare Ribs 225-240°F .............4-7 hrs ...................for really tender ribs cover with foil for the last 2-3 hours
Baby Back Ribs 225-240°F ........3-6 hrs ...................for really tender ribs cover with foil for the last 2-3 hours
Salmon 140-160°F ................5-7 hrs ..................145° (internal temp)
Smoked Corn 225°F ...............1.5 – 2 hrs ................untill done
Smoked Potatoes 225°F ...........2 – 2.5 hrs ...............until done

Excellent, maybe this could be made a sticky? I would say though that maybe your baby back time is a little long, mine are normally done in 3 to 4 hours, especially as you get closer to 250F, I guess it's all down to the smoker/ribs and as I guide this is a really good starting point for newbies

I have generally read 3-4 hours for babybacks elsewhere but I find getting ribs just right is bloody difficult. I had a rack of babybacks on at the weekend for nearly 4 hours. They came off slightly tougher and slightly drier than I'd like, as my ribs often do, but I never have a frame of reference of whether that means they're slightly under done or over done.

For ribs I collect the juices in a pan (sits below ribs), then add to the cooked ribs in an airtight container and rest for around 15 mins, they absorb the juice and become softer.

Does the time stay constant you said 1.5hrs per lb for pulled pork. Im abiut to buy an 8kg (17.6lb) leg which means it woukd take 26.4 hours. If thats the case im cutting some off it.


Ben