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Low & Slow @ CTM – Temperature & Time Guideline

By January 23, 2018 May 3rd, 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.

CutSmoker Temp °CFinished Internal Temp °CWood TypeCooking UnwrappedCooking WrappedFinishing glazeResting Time

Minimum

Total Cook Time

(With Rest)

Brisket125 – 13593 – 98Hard / Nut3 hours3 – 5 hoursNo1 ½ hours8 – 11 hours
Beef Ribs125 – 13595 – 99Hard / Nut5 hours1 – 2 hoursNo1 hour7 – 10 hours
Beef Cheeks125 – 13598 – 100Hard / Nut2 ½ hours2 – 3 hoursNo1 ½ hours6 – 7 hours
Pork Boston Butt125 – 13592 – 96Nut / Fruit3 hours3 – 5 hoursNo2 hours8 – 11 hours
Pork Shoulder125 – 13592 – 96Nut / Fruit2 hours2 – 3 hoursNo1 hour5 – 7 hours
St Louis Pork Ribs135 – 145Time cookNut / Fruit2 hours2 – 2 ½ hours1 hour30 minutes5 ½ – 6 hours
Lamb Shanks125 – 13595 – 98Any2 ½ hours2 – 3 hoursNo1 ½ hours6 – 7 hours
Lamb Ribs125 – 135Time cookAny4 hoursNo1 hour30 minutes5 ½ hours
Lamb Shoulder135 – 14594 – 98Any3 hours3 – 5 hours30 minutes1 ½ hours7 – 9 hours
2kg Whole Chicken145 – 15572Fruit3 – 4 hoursNoNo30 minutes3 ½ – 4 ½ hours
Chicken Wings155 – 165Time cookNut / Fruit1 hourNo45 minutes15 minutes2 hours
Chicken Lollipops135 – 14572Nut / Fruit2 hoursNo1 hours30 minutes3 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.

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