Looking for the proper temps to smoke the following meats - beef, pork, chicken
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Take a read through the 101's and the archives. There is greast information on the temps for a desired look/done'ness/pull/slice etc.
Here is one for a pork butt. I do them until about 190 - 192 and they pull themselves.
Here is one for a pork butt. I do them until about 190 - 192 and they pull themselves.
Actually was thinking of a Temp 101, but well, time is short 
BUT
How about we post our Internal Finishing Temp in here and see what we get?
Brisket, sliced and pulled
Chicken,
Pork Butt
Pork Loin
etc.
BUT
How about we post our Internal Finishing Temp in here and see what we get?
Brisket, sliced and pulled
Chicken,
Pork Butt
Pork Loin
etc.
For Briskets, I cook at 225 to an internal of 185 to 190, depending. For pulling it, I'll cook it to 200. Always let it sit an hour or two before cutting.
For Pork Butts I cook at 250 until 180 for slicing and to 185 to 190 for pulling
For chicken, I cook at 250 or higher to an internal of 160 for breasts and 175 - 180 for thighs
For pork loin I cook high and fast, 250, after brining, to an internal of 140, and finish on the grill to 150 to 155 max.
For Pork Butts I cook at 250 until 180 for slicing and to 185 to 190 for pulling
For chicken, I cook at 250 or higher to an internal of 160 for breasts and 175 - 180 for thighs
For pork loin I cook high and fast, 250, after brining, to an internal of 140, and finish on the grill to 150 to 155 max.