Barbecue Cooking
Here's a chart containing the barbecue cooking times for various meats. This chart assumes you are cooking around 220 deg F on a slow smoker using indirect heat (not grilling). Of course, this is just a rough guide for barbecue cooking and there are a lot of other factors involved. As a matter of fact, there are millions of different ways to slow smoke a piece of meat. You can alter the cooking temperature, you can cook to a different internal temperature, you can change the cooking time, you can use different woods, you can choose from 100's of different rubs, marinades, brines, and sauces, etc, etc. So, if you want to get a better idea of how to improve your barbecue cooking, we have a book available for you entitled "Competition BBQ Secrets". This book will show you how to cook "competition quality" brisket, ribs, chicken, and butts. You can do this right in your own back yard too!
Just a quick word about wood flavors for barbecue cooking... pork usually does well with a hickory or oak wood smoke flavor. Beef does well with hickory, oak, or mesquite. Poultry goes good with a sweeter smoke like apple, cherry, or grapevine. Same thing with lamb. With fish, you may want to use a combination of several woods like oak and cherry. In the end, it's really up to you what smoke flavor you want to use with your barbecue cooking...
Meat |
Cooking Time |
Internal Temp/When it's Done |
Pork Butt & Shoulder |
1 - 1.5 hours per lb |
195 deg F |
Pork Spareribs |
4 - 6 hours |
165 deg F |
Pork Loin |
3 - 5 hours |
145 deg F |
Pork Sausage (raw) |
2 - 3 hours |
160 deg F |
Beef Boneless Roast |
1 hour per lb |
140 deg F |
Beef Brisket |
1 - 1.5 hours per lb |
180-190 deg F |
Beef Tri-Tip |
1 hour per lb |
135 deg F |
Beef Prime Rib |
1 hour per lb |
140 deg F |
Beef Short Ribs |
3 - 4 hours |
Meat pulls easily from bone |
Hamburgers |
1.5 - 2.5 hours |
150 deg F |
Turkey |
1 hour per lb |
160 deg F in thigh |
Chicken |
2.5 - 3 hours |
160 deg F in thigh |
Duck |
4 - 6 hours |
160 deg F in breast |
Cornish Hen |
2 - 3 hours |
160 deg in thigh |
Leg of Lamb |
1 hour per lb |
140 deg F |
Salmon |
2 - 3 hours |
150 deg F |
Fish |
2 - 3 hours |
Smoke until the flesh starts to firm up and just begins to flake |
Shellfish, prawns, shrimp |
1/2 - 1 hour |
Firm to the touch |
Why not save yourself a lot of time and money and learn the slow smoking barbecue cooking recipes of a professional competition BBQ team. At least you can use their BBQ recipes as a starting point and add your own personal touch. Get "Competition BBQ Secrets" today...
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Barbecue Recipes - Competition BBQ Secrets book. Learn how to slow smoke meats right... mouth watering ribs, chicken, butts, and brisket. Copyright (c) 2007-2012 Network 6000 Inc, All Rights Reserved |
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