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Smoking Times and Temperatures
Smoking Times and Temperatures Brisket (Chopped) Brisket (Sliced) Beef Ribs Salmon 225°F 225°F 225°F 140-160 OF 1.5 hrs/pound 1.5 5-6 hrs 5-7 hrs Tender* 145° 190° hrs/pound 3.4 hrs hrs/pound of 175° 200° o91 oS91 165° 1650 165° 3 hrs 250°F 6.5 hrs 4 hrs 2.5 hrs 4-6 hrs 3 hrs (u) auog) 240°F 250°F 225°F 240°F 250 -300 Quarters Chicken Breast Turkey Wings 12# Leg Whole Turkey Turkey Turkey Brought to you by- www.mybestsmoker.com pork Butt (Sliced) pork Butt (Pulled) Whole Chicken 225°F 225°F 250°F 1.5 1.5 s/ pound 4 irs 1.5 ho Chicken Thighs 180° 205° 165° 165° 250°F Baby Back Ribs 225-240 o091 Tender* 6-7 hrs 225-240 o09 Ribs Spare do 225°F I hr (2 inch) Meatballs Loaf Meat
Smoking Times and Temperatures
shared by davidwatson on Feb 27
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Temperature is very much important in smoking meat. Depending on both time and temperature it’s determined when the meat is done. Usually beginner wants to know about how long it needs to smoke and ...
what will be the temperature to get better smoked meat. It’s recommended to use digital meat thermometer to measure the temperature. It’s very much easy to use. Hope this infograph will help newbie’s to get their perfect smoked meat.
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