Finishing temp questions.

Discussion in 'Pork' started by nickbailey, Jan 29, 2007.

  1. So I notice around here it says a lot that things have finished temperatures, that once they reach that tempurature they're done? So does that mean that once the meat reaches said temperature that I should pull it at that point or what?
     
  2. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Hi hope this helps:keep in mind the time to complete varies due cooker temp, weather conditions ect... This chart and other great info can be found on the free newsletter that Jeff offers.

    Type of Meat--- Smoking Temp--Time to Complete-- Finished Temp
    Brisket (Sliced) 225 degrees 1.5 hours/pound 180 degrees
    Brisket (Pulled) 225 degrees 1.5 hours/pound 195 degrees
    Pork Butt (Sliced) 225 degrees 1.5 hours/pound 175 degrees
    Pork Butt (Pulled) 225 degrees 1.5 hours/pound 190-205 degrees
    Whole Chicken 250 degrees 4 hours (approx.) 167 degrees
    Chicken Thighs 250 degrees 1.5 hours 167 degrees
    Chicken Quarters 250 degrees 3 hours 167 degrees
    Whole Turkey 12# 240 degrees 6.5 hours 170 degrees
    Turkey Leg 250 degrees 4 hours 165 degrees
    Meat Loaf 250 -300 degrees 3 hours 160 degrees
    Spare Ribs 225-240 degrees 6 hours 172 degrees
    Baby Back Ribs 225-240 degrees 5 hours 168 degrees
    Smoked Corn 225 degrees 1.5 - 2 hours N/A
    Smoked Potatoes 225 Degrees 2 - 2.5 Hours N/A
     
  3. chris_harper

    chris_harper Master of the Pit OTBS Member

    theresa, nice little "chart". i copied it and pasted it into word, making me a little chart to print out, since i now don't have to type one myself.
     
  4. Yep, that pretty much sums it up, anymore time and in many cases you have reached the optimum amount of time for that hunk of meat [​IMG]
     
  5. Perfect, Up In Smoke, thats exactly what I wanted to make sure.
     
  6. Can anyone tell me the finishing temp for a fattie? I found the smoker temp and a time of 3 hrs. but was curious about the internal temp. Have been drooling over my keyboard and am threatening to make a store run [​IMG] . Think I'll try the JD hot and sage. Thanks in advance :D ! Daun
     
  7. zardnok

    zardnok Meat Mopper OTBS Member

    I usually just let it go for 3 hours and it is done, but I think 165 is the "safe" temp for a fatty.
     
  8. cheech

    cheech Master of the Pit OTBS Member

    theresa thanks,

    It is great having you on the forum and sharing great info like that.
     
  9. Zardnok, Thanks for the guideline. If I don't get up early, we might be having fatties and biscuits for brunch :lol: ! Daun
     
  10. deejaydebi

    deejaydebi Smoking Guru

    Daun -

    Fattys and biskets sound like a good brunch to me!
     
  11. deejaydebi

    deejaydebi Smoking Guru

    Daun -

    Fattys and biskets sound like a good brunch to me!
     
  12. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Thank you Cheech, that is very nice of you to say
     

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