was successfully added to your cart.

Low & Slow @ CTM – Temperature & Time Guideline

By January 23, 2019 April 4th, 2019 News

We have put together the ultimate Low & Slow guideline for Times & Temperature. Smoking is all about experimenting with with different sauces, rubs, herbs & woods to create a flavour profile that you can enjoy with your family & friends. Enjoy & Happy BBQing.

Cut Smoker Temp °C Finished Internal Temp °C Wood Type Cooking Unwrapped Cooking Wrapped Finishing glaze Resting Time

Minimum

Total Cook Time

(With Rest)

Brisket 125 – 135 93 – 98 Hard / Nut 3 hours 3 – 5 hours No 1 ½ hours 8 – 11 hours
Beef Ribs 125 – 135 95 – 99 Hard / Nut 5 hours 1 – 2 hours No 1 hour 7 – 10 hours
Beef Cheeks 125 – 135 98 – 100 Hard / Nut 2 ½ hours 2 – 3 hours No 1 ½ hours 6 – 7 hours
Pork Boston Butt 125 – 135 92 – 96 Nut / Fruit 3 hours 3 – 5 hours No 2 hours 8 – 11 hours
Pork Shoulder 125 – 135 92 – 96 Nut / Fruit 2 hours 2 – 3 hours No 1 hour 5 – 7 hours
St Louis Pork Ribs 135 – 145 Time cook Nut / Fruit 2 hours 2 – 2 ½ hours 1 hour 30 minutes 5 ½ – 6 hours
Lamb Shanks 125 – 135 95 – 98 Any 2 ½ hours 2 – 3 hours No 1 ½ hours 6 – 7 hours
Lamb Ribs 125 – 135 Time cook Any 4 hours No 1 hour 30 minutes 5 ½ hours
Lamb Shoulder 135 – 145 94 – 98 Any 3 hours 3 – 5 hours 30 minutes 1 ½ hours 7 – 9 hours
2kg Whole Chicken 145 – 155 72 Fruit 3 – 4 hours No No 30 minutes 3 ½ – 4 ½ hours
Chicken Wings 155 – 165 Time cook Nut / Fruit 1 hour No 45 minutes 15 minutes 2 hours
Chicken Lollipops 135 – 145 72 Nut / Fruit 2 hours No 1 hours 30 minutes 3 ½ hours

*Spritzing – Spritzing is a personal choice to help control the colour and bark on your meat, also different smoker need more spritzing than others.

*Water Pan – Unless using a smoker that has a built in water pan (eg. Pro Q) you should always add a water pan to your smoker.

*Wrapping – When wrapping your meat in foil a lot of people will add butter, sauce, herbs or even beer to help enhance more flavors.

*Finish Temp – The finish temp should be used as a guideline as no two piece of meat will ever cook the same, the feel of the meat is the final telling point on whether the meat is cook. Always probe your meat to get an idea of the resistance and remember how it should feel.

*Temp Control – Temperature control is all about the labor of love, you won’t get it the first few time but after a few cooks you will learn your smoker and how to control your temperature. The biggest tip is to use good quality woods, charcoal & briquettes and don’t chop and change your heat source.

Leave a Reply