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lbs, internal temps, external temps, etc.

For all us newbies is there a chance all the experioence smokers give us a range of the 3 items below. Are the estimates below close to a universal understaning in the smoking world? Just checking as tomorrow morning I will smoke my first butt and brisket.[p]1. Butts - 6-9 lbs, cooking between 230-250 degrees with final internal temp (for pulling) at 195-205.[p]2. Brisket - 5-6 lbs, cooking at 230-250 degrees with a final internal temp of 175-195 (at 195 too dry?)[p]3. Ribs - 4.8 lbs or less, cooking at 230-250 degrees. Doneness based upon 1/4" of bone showing and/or meat easily pulling from bone. [p]Howard

Comments

  • Nature BoyNature Boy Posts: 8,508
    Purty good rundown, Howard.
    For the brisket, I start checking for tenderness around 180. Depending on how long it has been in the plateau, and the specific cut of meat you have, it could be tender then. Sometimes ya gotta go to 190 or 195....just depends when that particular muscle wants to "give up".[p]On the ribs, the meat pulling back from the bone does not seem to be a reliable guage. If you pick the rack up in the center, it should droop pretty good, and almost want to split apart when it is done.[p]I think you got it down! Have fun with the cook....and the eatin!
    Cheers
    Chris

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