Times vs. Temperatures

Date Posted:15 May 2016

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In Chris Bollins' terminal blog post he talked about the almost common question he's asked: "how long do I cook this for?" In this mail Chris shares more about this low and wearisome BBQ specialty technique.

Chris Bollins: When talking depression 'n' slow style BBQ, cooking times are basically irrelevant. For instance, yous may cook two of the same branded briskets on the same smoker and stop up with two different cook times. This is why I encourage people to focus entirely on temperatures, both the ambient temperature inside of your smoker and the internal temperature of your meat. 99% of the fourth dimension people come to me saying their attempts take failed because they became impatient, ignored the internal temperature of the meat and decided they were too hungry to await any longer. Depression 'northward' wearisome BBQ is all about patience.

If you lot are just just beginning your low 'northward' slow journey, I cannot stress plenty the importance of a good and accurate meat thermometer over any other buy. At that place is a huge misconception with beginners that the better the smoker you accept, the ameliorate the results. Whether yous are using a $twoscore Weber you picked up in a route side collection or a $10k trailer offset smoker, yous tin reach the aforementioned results if you follow the elementary rules of temperatures (paired with expert quality meat and fuel of grade).

An i-Grill Meat Thermometer is one of the best investments you tin make when starting out, studying the graphs of internal meat temperatures during your cook will teach you how the meat reacts during the different stages of smoking including the "stall" and how y'all can speed upwards the rise of the internal temperature past wrapping.

Anybody has their own opinions and preferences for what temperature they run their smoker at and what internal temperature they adopt their meats to be. When we started BBQ Mafia Low and Dull Brisbane, nosotros would religiously melt at 225f stressing out if information technology peaked over 250f. This speedily evolved and we now cook comfortably betwixt 275f and 300f. This is what works for us and our smoker, and could modify for you depending on your set upward. As for internal temperatures of meats, that is entirely dependent on yous and how y'all prefer to eat certain things.

If you are unsure what temperatures you should run your smoker at or what internal temperatures you should be bringing your meat to for the desired result, please experience gratuitous to drop united states of america an email or DM united states of america on Instagram. We are only besides happy to help!