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    You are in: Home / Community Forums / Grilling / BBQ / Smoking / Outdoor cooking Methods & Cooking Times & Temp!
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    Outdoor cooking Methods & Cooking Times & Temp!

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    Tue Apr 12, 2005 10:54 am
    Forum Host
    You mean there's a difference Grilling and BBQ?
    Although most don't understand the differences, and even when they do they tend to use these two terms interchangeably. But to the best chefs the differences are night and day.

    Basically the differences between barbecue and grilling can be summarized in the following fashion:

    Grilling involves cooking over intense heat (500 deg or more) for short (an hour or less) periods of time

    Barbecuing means cooking over low heat (225 deg or less), with smoke, and for long periods of time

    Direct grilling refers to the method whereby you cook directly over hot coals (see section below to determine how hot, hot, really is) usually with the cover off to maintain optimum temperature of the coals. This is true grilling because the essence of grilling involves the quick searing of the surface of the food. This ensures the charring and caramelizing that defines grilled food.

    Indirect grilling is not true grilling, it's really more like oven roasting, but done outdoors on a grill. For this method the coals are heaped on two sides of the grill with an open space between them and often separated by a drip pan. The food is placed in the center of the grill and cooks indirectly with the grill covered to build up enough heat to roast the food. A general rule-of-thumb is that anything taking a short period of time should be grilled directly and anything taking longer should be grilled indirectly.

    As with all rules there are exceptions. Take for example beef steaks. Steaks should be seared directly over the coals and then finished indirectly, off of the coals. The charts below suggest which method to use based on the type of meat as well as the particular cut.

    Multi-Level grilling means maintaining different levels of heat in the same grill. This is accomplished by stacking the coals so as to produce two (or more) heat zones. This is ideal for foods that need to be seared over very hot coals then moved to a cooler fire to finish off the cooking.

    Grill Temperatures
    Here is a tried and true technique for determining if your grill is ready to cook. This terminology is widely accepted by grill chefs so now when the recipe calls for a "hot" grill you'll know just when yours is ready.
    Very hot: You can hold your hand at grill level only 1 to 2 seconds.
    Hot: You can hold your hand at grill level only 2 to 3 seconds.
    Medium-hot: You can hold your hand at grill level only 3 to 4 seconds.
    Medium: You can hold your hand at grill level only 4 to 5 seconds.
    Medium-low: You can hold your hand at grill level only 5 to 6 seconds.
    Low: You can hold your hand at grill level only 6 to 7 seconds.

    Doneness Temperatures
    The temperatures in my charts are generally lower than those published by the USDA. This is due to their natural concern about food safety. However, most professional cooks feel the higher temperatures are unwarranted, and overly conservative. The temperatures found here are in keeping with those used in fine restaurants. For in-between doneness, for example medium-rare, split the difference shown here.

    As mentioned earlier, the cooking times are approximate due to the differences in fire temperature from grill to grill. I advise starting to check the meat with an instant read thermometer when you reach the low end of the cooking range.

    Lastly, keep in mind that the internal temperature of meat will rise after allowing the meat to rest for a 5-10 minutes after removing it from the grill (this is recommended). The temperatures given here tell you when to remove it from the grill not the final temperature before serving.

    Grilling Beef
    Steaks: Grill steaks for the time given in the chart or till desired doneness, turning once halfway through grilling time.
    Cooking Method: Multi-Level - sear over high heat then finish over medium heat.
    For searing, allow 2 minutes for 1-inch-thick steaks and 4 minutes for 1 1/2 - 2-inch-thick steaks. Turn steaks and move to a cooler medium heat to finish grilling, turning once halfway through remaining grilling time. The cooking times in the chart include searing.

    Cut Thickness: Rare (125 deg) / Medium (140 deg) / Well (170 deg)
    Flank steak 1-1 1/2 in. 10-15 min. rare 15-19 min. medium
    New York strip 1 in. 8-10 min. 10-12 min. 12-14 min.
    Ribeye 1/2 in. 5-7 min. 7-9 min. 9-11 min.
    Steaks:Porterhouse, rib, ribeye sirloin, T-Bone, tenderloin, top loin
    1 in.1 1/2 in. 6 -7 min. 12-15 min. 15-19 min.
    2 in. 10-12 min. 17-19 min. 19-22 min.

    Roasts: Place meat, fat side up, in center of cooking grate. Grill indirect for time given in chart. Use a meat thermometer to check meat for desired internal temperature.

    Cooking Method: Indirect
    Cut Weight: Rare (125 deg F) / Medium (140 deg) / Well (170 deg)
    Brisket, fresh 5-6 lbs 2 1/2-3 hrs
    Eye of round, 2-3 lbs 50 min-1 1/2 hr 1-1 1/2 hrs -2 hrs
    Rib eye, 4-6 lbs 1-1 1/2 hrs rare 1 1/2- 2hours Medium
    2 -2 1/2 hours well done
    Rib roast, small end 4-6 lbs 1 1/4-2 1/4 rare
    2 1/4-23/4hours for medium 2 3/4-3 1/4hour for well done

    Sirloin roast, boneless 4-6 lbs 1 1/2 hours rare 2- 2 1/2 hours medium 2 1/2 - 3 hours
    Half Tenderloin 2-3lbs. 45- 50 min
    Whole Tenederloin 4-5lbs. 50 min-1 1/2hrs.
    Tip 3-5 lbs 1-1 3/4 hrs rare 13/4- 2 1/4 hours medium 21/4- 2 3/4 hours well done
    Tips 6-8 lbs 1 3/4-2 1/2 hrs rare 21/2- 3 hours 3-31/2 hours well
    Top round 4-6 lbs 11/4-13/4 hours rare 1 3/4- 2 1/4 hours medium 2- 2 1/2 hours well

    Grilling Pork
    Chops And Steaks: Place chops on cooking grill. Grill for the time given in the chart or till desired doneness, turning once halfway through grilling time.

    Cooking Method: Grill directly over medium heat. The thickest cuts may need to be moved off heat (i.e. indirect) to finish.

    Cut Thickness Rare Medium (145 degrees) Well (170 degrees)
    Blade steak 1/2 in. 10-12 min. 12-14 min
    Chops 3/4-2 inches 10-14 min.medium 14-19 min well
    Loin, rib, and shoulder 11/4-11/2 in. 35-40 min. 40-45 min.
    Roasts: Place the meat, fat side up, in center of the cooking grate. Grill indirect for time given in chart. Use a meat thermometer to check meat for desired internal temperature. For best results cook to medium, not well done.

    Cooking Method: Indirect

    Cut Thickness Rare Medium (145 degrees) Well (170 degrees)
    Ham, fully cooked
    Slice 1 in. 12 min.
    Boneless portion 3/4 lbs. 50 min.-1 hr
    4-6 lbs. 1-2 hrs.
    Smoked picnic 5-8 lbs. 1-2 hrs.
    Whole ham, bone-in 10-12 lbs. 2-23/4 hrs.
    Loin blade or sirloin roast 3-4 lbs 1-2 hrs. 2-3 hrs.
    Loin center rib roast, backbone loosened 3-5 lbs 1-2 hrs. 2-2 1/2 hrs.
    Rib crown roast 4-6 lbs 3/4-2 hrs. 2-3 hrs.
    Country-style ribs 3-4 lbs. 1 1/4- 1 1/2 hrs
    Loin back ribs or spareribs 3-4 lbs. 1-1 1/4 hrs.
    *Tenderloins (see note below) 3/4-1 lb.
    Top loin roast, boneless
    Single loin 2-4 lbs. 3/4 - 1 1/4 hrs.medium 11/4-1 hrs. well
    Double loin 3-5 lbs. 1 1/2-1 3/4 hrs. medium 13/4- 2 1/2hrs. well
    *Tenderloins: Tenderloins are the exception to these guidelines. They should be cooked like steaks, seared over high heat and finished over medium heat to an internal temperature of 145 degrees.

    Grilling Poultry
    Boneless breast, turkey patties and turkey tenderloin steaks: Grill over medium heat for the time given in chart, turning once halfway through grilling time.

    Cooking Method: Direct
    Type Of Poultry Thickness/Weight Medium (170 ) Well(180�)

    Chicken breasts, skinned and boned 4-5 oz. ea. 10-12 min.
    Turkey patties (ground raw turkey) 3/4 in. thick 10-12 min.
    Turkey tenderloin steaks 4-6 oz. ea. 10-12 min.
    Poultry pieces (with or without skin): Grill over medium heat for the time given in the chart. During the last 10 minutes of grilling time, brush with sauce, if desired.

    Whole birds: Place whole chicken or turkey, breast side up, in center of the cooking grate. Grill for the time given in the chart or until registers 180 degrees. When checking for doneness with a meat thermometer, insert in the center of the inside thigh muscle, making sure the probe does not touch the bone.

    Cooking Method: Direct for pieces. Indirect for whole birds.
    Type Of Poultry Thickness/Weight Medium (170 degrees) Well (180 degrees)
    Broiler-fryer chicken, halves 1 1/2-2 lbs. 1-11/4 hrs.
    Broiler-fryer chicken, whole 3-4 lbs. 1 1/4 -13/4 hrs.
    4-5 lbs. 13/4-2 hrs
    5-6 lbs. 2-21/2 hrs.
    Chicken breast halves, thighs,
    and drumsticks From 3-4 pound bird. 35-45 min.
    Adjust slightly for
    larger bird.
    Cornish game hens, halves 1/2 -3/4 lb. ea. 40-50 min.
    Cornish game hens, whole 1-11/2 lbs. ea. 45-60 min.
    Turkey, boneless, whole 2 1/2-3 1/2lbs. 1 3/4-2 1/4 hrs.
    Turkey, *unstuffed, whole 6-8 lbs. 11/4-2 hrs.
    10-12 lbs. 2-3 hrs.
    14-18 lbs. 3-4 hrs.
    Turkey breasts, half 3-4 lbs. 11/2-2 hrs.
    Turkey breasts, whole 4-6 lbs. 11/2-21/4 hrs.
    6-8 lbs. 2-31/2 hrs

    Turkey drumsticks 1/2 - 1 1/2 lbs. ea. 3/4- 1 1/4 hrs.
    Turkey hindquarters 2-4 lbs. ea. 1-11/2 hrs.
    Turkey tenderloin, whole 1 in. thick 14-15 min.
    Turkey thigh 1-1 1/2 lbs. 50-60 min.
    *Be sure to fully defrost turkey before grilling. When defrosting turkey in the refrigerator, allow 24 hours for every 5 lbs.

    Grilling Fish and Seafood
    Cooking Method: Direct
    Cooking time is gauged by the heat of the fire, the width of the fish at its thickest part, and the distance of the grill from the heat source.
    For most shellfish and steaks, use a medium-hot grill.
    The rule-of-thumb for steaks is 10 minutes per inch at four inches from the heat source.
    For peeled shrimp, scallops and calamari use a hot grill
    Tuna steaks should be seared on a hot grill and finished on a medium grill
    Whole fish should be cooked at a lower heat.
    All times in the guideline chart below reflect total cooking time. To test for doneness, cut into the center of the fish at its thickest part. If it is opaque throughout but still moist, it`s done. Another test is to press the flesh; if soft, it`s not done; if hard and firm, it`s overdone; if firm but springs back, it`s done. Shellfish should also be just opaque and will be dry if overcooked.

    These grilling times are approximate, so you need to keep a close eye on the fish to keep it from overcooking. Because it doesn't hold heat, fish needs to be served immediately, hot off the grill.

    Thickness Weight Grilling Time
    Whole Fish
    1 to 11/2 inches 1/2 to 1 lb. 12 minutes
    2 to 2 1/2 inches 3 to 5 lbs. 20 to 30 minutes
    3 inches 5 to 7 lbs. 30 to 40 minutes

    Steaks and Fillets
    1/2 inch 4 to 6 minutes
    3/3 inch 6 to 8 minutes
    1 inch 10 minutes

    Shrimp large 4 to 6 minutes
    Lobster whole (11/2 - 2 lbs.) 8 to 10 minutes
    Lobster tail (10 ounces) 8 minutes
    Crab whole (2 lbs.) 10 minutes
    Clams medium 6-8 minutes

    Cooking Method: Direct over medium heat

    The trick with vegetables is getting them to cook through at the same time - not always an easy task since we frequently like to eat a variety of different veggies together but their grilling times vary widely. Following these guidelines should help. After a time or two you'll be able to judge how to apply them to your particular grill and preferred degree of doneness.

    Make sure you marinade the veggies plenty of recipes here at Recipezaar/ or brush them first with oil to prevent sticking. You may thread them on skewers, lemongrass or rosemary twigs, use a grilling basket or place them directly on the grill. Cook them in a closed grill and turn once, halfway through the cooking time.

    Thickness Grilling Time
    Scallions ends trimmed 5 minutes
    Tomatoes 1/2" slices 5 minutes
    Summer Squash 1/4" slices 10 minutes
    Zucchini 1/4" slices 10 minutes
    Eggplant 1/4" slices 10 minutes
    Asparagus thick end trimmed 10 - 15 minutes
    White Mushrooms whole 10 minutes
    Bell Peppers 1" wide strips or rings 10 minutes
    Onions 1/2" slices 15 minutes do run a skewer through the slices for easy flipping
    potatoes 1/4" slices 15 minutes

    These are Estimating Grilling Times !
    We all like our foods the way we like them!
    So please use these as a guideline. For instance I like my potatoes done so I will follow the above times But I like my onions with a crunch so I`ll cut the time down.
    Have a wonderful outdoor Feast!
    These guidelines are from Weber and Big Daddy.

    Last edited by Rita~ on Thu Sep 29, 2011 4:01 pm, edited 5 times in total
    Tue Apr 12, 2005 12:31 pm Groupie
    OMG that chicken looks good icon_smile.gif
    Tue Apr 12, 2005 3:10 pm
    Forum Host
    Types of woods to use for smoking!
    Use a meat thermometer to make sure smoke-cooked foods are done but not overcooked. Smoke-cooked foods look different than other grilled or oven-prepared foods. They may be pink or red when completely cooked (apple wood especially will make chicken look red, for example).
    Use tongs and barbecue mitts to add charcoal, turn meats, refill the water pan, or adjust vents.
    Do not use charcoal infused with starter fluid?it can add an unpleasant taste to your smoked foods.
    Experiment with different woods and meats until you find the right combination for your tastes.
    Start with a small amount of wood to see how you like the flavor, then add more for more intense smoky taste. (Just don?t overdo it; too much wood smoke over long periods can make food taste bitter.)
    Try combining woods as you get more experienced for unique and flavorful results.
    Keep a smoker?s notebook while experimenting. Jot down ingredients, wood amounts and combinations, and results so you can repeat successes. (Unless, of course, you want to keep your best recipes a secret!)

    Good Food Matchess
    Hickory has a
    Pungent, smoky, bacon-like flavor. goes good with
    Pork, chicken, beef, wild game, cheeses.
    Pecan Has a Rich and more subtle than hickory, but similar in taste. Burns cool, so ideal for very low heat smoking. Goes well with Pork, chicken, lamb, fish, cheeses.
    Has a Sweeter, more delicate flavor than hickory. Tends to burn hot, so use carefully. Goes with most meats, especially beef. Most vegetables.
    Alder`s delicate flavor that enhances lighter meats. Salmon, swordfish, sturgeon, other fish. Also good with chicken and pork.
    Oak is forthright but pleasant flavor. Blends well with a variety of textures and flavors. Beef (particularly brisket), poultry, pork.
    Maple is Mildly smoky, somewhat sweet flavor. Try mixing maple with corncobs for ham or bacon. Poultry, vegetables, ham.
    Cherry Slightly sweet, fruity smoke flavor. Poultry, game birds, pork.
    Apple`s Slightly sweet but denser, fruity smoke flavor. Beef, poultry, game birds, pork (particularly ham). Peach or Pear Slightly sweet, woodsy flavor. Poultry, game birds, pork.
    Grape vines Aromatic, similar to fruit woods. Turkey, chicken, beef. Wine barrel chips Wine and oak flavors. A flavorful novelty that smells wonderful, too. Beef, turkey, chicken, cheeses.
    Seaweed`s Tangy and smoky flavors. (Wash and dry in sun before use.) Lobster, crab, shrimp, mussels, clams.
    Herbs & spices (bay leaves, rosemary, garlic, mint, orange or lemon peels, whole nutmeg, cinnamon sticks, and others) Vary from spicy (bay leaves or garlic) to sweet (other seasonings), delicate to mild. Generally, herbs and spices with higher oil content will provide stronger flavoring. Soak branches and stems in water before adding to fire. They burn quickly, so you may need to replenish often. Vegetables, cheeses, and a variety of small pieces of meat (lighter and thin-cut meats, fish steaks and fillets, and kabobs).
    This is thanks to Weber![/url]

    Last edited by Rita~ on Tue May 03, 2005 1:28 pm, edited 1 time in total
    Wed Apr 13, 2005 2:27 pm
    Forum Host
    Whipper has a few interesting woods to add to the list with descriptions according to Sooke Hills, an excellent mail order source for good wood chips for smoking where I've been getting most of mine from:

    Arbutus: Arbutus is ideal for use with lamb, duck or any game fowl. It's excellent for all meats and fish where a hot smoke is required. It has a strong, pungent flavour that adds something special to any food. Salmon steaks take on a very unique flavour with this chip.

    Wild Willow: Wild Willow creates a light, mild smoke that is the perfect accompaniment to meats and sea foods that are delicate in flavour. Wild Willow is fantastic with steelhead, as well as with whitefish, trout and chicken.

    Wild Cherry: Wild Cherry is the most popular hardwood flavouring in use today. Wild Cherry produces a light, sweet, fruity smoke that is superb with poultry, veal, game, ham, or sausage. Wild Cherry is especially good with fish. It adds a beautiful colour and a delicate flavour to any seafood. Cherry also works well with shellfish such as lobster or shrimp, and it's great with hamburgers too.

    Plum: Plum adds a sweet, fruity flavour that really shines with just about any pork dish. Whether you're cooking a roast or chops, pork will take on a wonderful flavour with this wood. It really adds an incredible flavour when used with spareribs and baby back ribs.
    Thu Apr 28, 2005 4:54 pm Groupie
    Thanks! I've purchased some cookbooks on smoking - both indoors and out (I have an indoor smoker) and they tell you how much wood to use but give no clues about pairings. Finally, in one place, I have a place to at least start. I can't guarantee I won't go nuts once I have the basics down!! icon_razz.gif Again, ty icon_biggrin.gif
    Thu Apr 28, 2005 8:20 pm
    Forum Host
    Kymmarie wrote:
    Thanks! I've purchased some cookbooks on smoking - both indoors and out (I have an indoor smoker) and they tell you how much wood to use but give no clues about pairings. Finally, in one place, I have a place to at least start. I can't guarantee I won't go nuts once I have the basics down!! icon_razz.gif Again, ty icon_biggrin.gif
    You are welcome icon_wink.gif
    Chuck in Killbuck
    Fri Jun 17, 2005 3:34 pm Groupie
    Lotta a good information there Rita. That took a lot of time to put together, I know. icon_biggrin.gif
    Fri Mar 31, 2006 12:39 am Groupie
    We bought an electric kettle-type smoker after seeing a Good Eats episode where Alton Brown built one with a hot plate and a big ceramic pot.

    It is definately an experimental process. If you flip out when everything isn't done right on time...this is not the method for you!!! We searched the internet for appx. cooking times and we weren't even close. It was a cool and windy day and my husband has a little problem with opening the lid for a little peeky-peeky which just DESTROYS a 250 degree internal temp. coupled with the fact the smoker is not insulated. Ahh...what's a few more hours sitting in the back yard by the smoker watching the kids play and having a couple more brews!!!

    We did a brisket with a GREAT and simple dry rub--1 tbsp. each: garlic powder, chili powder, salt, pepper. Pat on brisket, wrap in foil, put in fridge 4-24 hrs. Also we did 2 whole chickens. No rub, just brined. Also simple, here's the recipe: 1 cup Vermont maple syrup, 1/2 cup brown sugar, 1/4 cup kosher salt, appx. 1 quart water. Bring ingredients to a boil and continue boiling until solids dissolve (about 10 min) stirring occasionally. Place the pot in the sink and throw in some ice cubes to help cool. When cooled, divide mixture between 2 containers or big Ziplock bags. I used 2 "shoe box" plastic Sterlite containers with lids. They were perfect and nice for the fridge. Place rinsed chickens (after removing internal stuff) into container and pour in more tap water to fill container completely to cover chicken. Place in fridge 24 hours. Rinse THOROUGHLY with water before smoking.---Juicy, Juicy chicken. You can also use this method for baking. Think Thanksgiving Turkey.

    Next time smoking, we will start earlier. Hey...just have your slaw ready, corn shucked and have fun like we did! GL!!!
    Fri May 19, 2006 11:34 am Groupie
    Great information!
    Thu Jun 29, 2006 8:10 am
    Regular "Line Cook" Poster
    What about smoking times for all you have here for grilling?
    I smoke whole chickens and ribs pretty well but can't seem to find how long per pound for other meats i.e. steaks, brisket, roasts, fish. Is there a good source set up in this fashion for all????
    Thu Jun 29, 2006 10:45 am
    Forum Host
    What meats are best for smoking?
    From Derrick Riches,
    Your Guide to Barbecues & Grilling.

    A. Smoking is a low and slow process of cooking that uses smoke to add flavor and to tenderize meats. Smoking usually lasts for more than an hour a pound in most instances. Many good cuts of meat would dry out and become inedible after being cooked for this long. However many really bad cuts of meat, full of fat and connective tissues (Collagen) come out tender, flavorful and down right delicious. Barbecue is based on cheap, bad cuts of meat. The meats of barbecue are generally beef brisket, pork shoulder and ribs.
    These meats are tough, chewy and generally so poor in quality that they are undesirable for cooking. Barbecue takes advantage of the high fat and connective tissues in these meats to make them great. During the long, slow cooking times of smoking the fat melts and the connective tissue breaks down.

    Sponsored Links
    Your BBQ Sucks
    Learn to slow smoke meats right. Mouth watering competition style.

    Texas BBQ Rub
    A little sweet and a little sassy. Simple 1-2-3 method. Texas taste.

    Smoking Meats?
    Brief and Straightforward Guide to Wood Burning Smokers
    This sweetens the meat and keeps it moist during smoking. Good cuts of meat like pork tenderloin, a steak, or a good lean roast don’t benefit from this type of cooking and should be cooked differently.
    If you are new to smoking I suggest a small pork shoulder roast like a Boston Butt or a picnic. Ask your butcher, he’ll know what you’re talking about. These cuts are generally forgiving and relatively inexpensive. As you learn you can move to larger and more difficult cuts and before you know it you’ll master the art of true barbecue.

    I found this! I`m not a expert smoker so I hope this informatation helps. As with any outdoor cooking cooking times do vary depending on heat of the wood, if it`s a windy, hot, cold, sunny... day or night. And how often you peek inside which cools it down.
    Thu Jun 29, 2006 10:46 am
    Forum Host
    boss44l wrote:
    What about smoking times for all you have here for grilling?
    I smoke whole chickens and ribs pretty well but can't seem to find how long per pound for other meats i.e. steaks, brisket, roasts, fish. Is there a good source set up in this fashion for all????
    You really should ppost your recipes here I`d love to give them a try! icon_wink.gif
    Mon Sep 04, 2006 7:38 pm Groupie
    What excellent information Thanks Rita!
    Mon Sep 04, 2006 9:58 pm
    Forum Host
    Thanks Bergy!
    Smoky Okie
    Tue Oct 31, 2006 4:47 pm Groupie
    boss44l wrote:
    What about smoking times for all you have here for grilling?
    I smoke whole chickens and ribs pretty well but can't seem to find how long per pound for other meats i.e. steaks, brisket, roasts, fish. Is there a good source set up in this fashion for all????

    Hey Boss,
    I'm new to this forum, but about 30 years experienced to smoking meat. I can answer your question about brisket and por butt, there is no time per #, it's all about internal temp.. Brisket 190*, and pork butt, 190* for slicing, and 200* for pulling.

    I can probably answer 95% of your questions when it comes to smoking. Feel free to rattle my cage if you have a particular project in mind.
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