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Low & Slow @ CTM – Temperature & Time Guideline

By January 23, 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.   

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