GRILLING TECHNIQUES
Getting perfect grill marks or grilling the perfect roast we will show you some of our techniques to make sure your you get the most out of your grill.
INTERNAL TEMPERATURES
Type of Meat | Smoking Temp (Fahrenheit) | Time to Complete | Finished Temp (Fahrenheit) |
|---|---|---|---|
Brisket (Sliced) | 225°F | 1.5 hrs/lb | 180°F |
Brisket (Pulled) | 225°F | 1.5 hrs/lb | 195°F |
Beef Ribs | 225°F | 3 hrs | 175°F |
Pork Butt (Sliced) | 225°F | 1.5 hrs/lb | 175°F |
Pork Butt (Pulled) | 225°F | 1.5 hrs/lb | 190°F-205°F |
Whole Chicken | 250°F | 4 hrs | 167°F |
Chicken Thighs | 250°F | 1.5 hrs | 167°F |
Chicken Quarters | 250°F | 3 hrs | 167°F |
Whole Turkey | 240°F | 6.5 hrs | 170°F |
Turkey Leg | 250°F | 4 hrs | 170°F |
Boudin | 230°F | 2.5 hrs | 165°F |
Breakfast Sausage | 230°F | 3 hrs | 160°F |
Patties | 225°F | 3 hrs | 165°F |
Meat Loaf | 250°F-300°F | 3 hrs | 160°F |
Meatballs (2″) | 225°F | 1 hr | 165°F |
Spareribs | 225°F-240°F | 6 hrs | 172°F |
Baby Back Ribs | 225°F-240°F | 5 hrs | 168°F |
Smoked Corn | 225°F | 1.5-2 hrs | NA |
Smoked Potatoes | 225°F | 2-2.5 hrs | NA |
