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21 Ιαν 2024 · Whether you’re smoking beef brisket, pork butt, fish, or sausage, use this chart to know what temperature to smoke at and at what temp your food is done. We’ve also included an approximate cooking time, but you should always use temperature to determine when the meat is done cooking.
Brisket Smoker Temperature: 225-240°F Cook Time: 12-20 hrs Safe Finished Meat Temperature: 145°F Chef Recommended Finish Temperature: 195-200°F Notes: Time is relevant to thickness of flat area and muscle/fat ratio. Probe or skewer should insert with no resistance when brisket is finished. High-heat brisket, Orange juice brined brisket ...
Use this temperature chart with a good digital thermometer There’s a big difference between ‘done’ and ‘ready to eat’ Always use temp to determine when food is ready to pull for smaller cuts like steak, poultry and fish. For larger cuts like brisket or pork shoulder, use temp as a guide as larger pieces of meat render fat differently
The following chart gives a guide to how well done your meat will be, based on the internal temperature of the meat. The thermometer should be inserted into the thickest part of the meat, avoiding any bone.
Time and Temperature Chart | Imperial and Metric | Smoking-Meat.com. *USDA Temp means the meat is safe at this temperature, not necessarily tender. Use the Chef Temp for best results.
Always use temp to determine when food is ready to pull for smaller cuts like steaks, poultry and fish. For larger cuts like brisket or pork shoulder, use temp as a guide as larger pieces of meat render fat differently. Use this temperature chart with a good digital thermometer.
Smoker Cooking Times & Temperatures. Food to be Smoked. Target Temperature. Approximate Time. Internal Temp. Beef - Bottom Round. 200° – 225° F. 1.5 hours/lb. R/M/W as preferred.
