Smoking

Sometimes we need to get our smoke on.
The list below is what I’ve come up with based on my experiences.
I’ve only been smoking meats since 2014 though and still trying to master the craft. It’s going to take many years I think.

Heat and Time list
• Sweet Italian Sausages – 2hours @ 225°

• Sausage Fatty – 2.5-3hrs @ 230°f

• St. Louis Cut Ribs – 3-2-1 @ 225°

• Chicken Breasts – 1-2 hours @ 350°f

• Pork Butt – 1.5hr/lb @ 225°f

• Jerky – 4-6hrs @ 140°f

• Brisket – 225°f, wrap at 165°f internal, pull @ 190°f, wrap in a towel and rest in a cooler until internat @ 210°f.