Stuffed meatloaf, Meatloaf better than ever, Smoked meatloaf log, Smoked meatloaf: Ultimate comfort food Notes: Cook time depends on thickness of loaf.
Notes: Wine braised short ribs, Cranberry short ribs, Enormous beef short ribs Notes: Cut apart before cooking for best results. Chuck roast burnt ends, Bourbon smoked chuck roast, Chuck roast with potatoes and carrots, A pair of chuck roasts Time given is for a typical 3-4 lb roast. Notes: Cook time varies depending on the thickness of the roast. High-heat brisket, Orange juice brined brisket, Double smoked chopped brisket, Bacon wrapped brisket burnt ends, Brisket for dummies, Brisket no fuss method, Game day brisket, Smoky Okie brisket method Probe or skewer should insert with no resistance when brisket is finished. Notes: Time is relevant to thickness of flat area and muscle/fat ratio. time is almost always just an estimate and is NOT an indicator of doneness. Note: Be sure to use temperature to tell you when the meat is done. If you are looking for the Metric version of this page, GO HERE. Most are only an estimate but should allow you to make a loose plan for dinner time. Or– if you are watching your dollars and don't mind waiting 4 seconds for a reading, the ThermoPop is equally high in quality and you can get it for less money.īelow I have put together a list of times and temperatures for smoking meats. This is the thermometer that I use for all of my cooking and I recommend you do the same. You can also use an instant-read digital thermometer such as the Thermapen One which reads in 1 seconds! The probe is attached to a braided metal wire that runs through the door or an opening to the unit outside of the smoker. These thermometers have a probe(s) that stays in the meat while it smokes. I highly recommend a digital probe meat thermometer to monitor the temperature of the meat while it smokes.
Temperature should always be used to determine when the meat is done cooking rather than the time.
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