Every once in a while we like to do a guest post. Today is one of those times. Below is a chart and intro made up for us by Joe, at SmokedBBQSource. He’s developing a website full of resources useful to the BBQ community, and he has shared his latest efforts with us. I found this little chart of smoking times and temperatures to be an effective and handy reference, thus we humbly pass it along to the PotP readership for your kind perusal. Enjoy!
And thanks Joe!
From Smoked BBQ Source:
You probably already know how important managing temperature is when you barbecue. You’ve got to closely monitor your smoker and make sure it stays within the right temperature range for hours at a time.
You’ve also got to know the right time to pull your meat off the smoker so you’re not left with a dry, overcooked mess.
While most meat can be smoked between 225 – 250°F, the best temperature to pull is going to vary a lot with what you’re cooking.
While there are no hard and fast rules, this visual, smoking time and temperature chart is a good resource to check before you fire up the smoker.
Just remember that it all comes down to your individual setup. Use this guide as a starting point, and then experiment to see what works best for you.
Here are a few other pieces of advice:
The smoking time suggestions as a very rough estimate: The problem with using hours / lb to estimate smoking time, is that the thickness and diameter of what your smoking is more important than the total weight.
There’s also a lot of other factors like humidity and how well insulted your smoker is that can effect total smoker time. Bottom line, always use a digital thermometer to determine when your food is ready.
There’s a big difference between ‘done’ and ‘ready to eat’: If you always pull your meat when it reaches a safe internal temp, you will be missing out on a world of flavor. In many cases you want to go well past the ‘recommended safe temperature’ as the collagen and fats continue to melt and make your meat even more juicy.
A few dim stars hung overhead as I struck a match and put sweet flame to the political section. Oh there are other sections of the daily paper equally as adept I suppose, at lighting your coals via the venerable charcoal chimney, but none nearly so satisfying. And as the initial rush of smoke curled into a cold, Minnesota sky, a comforting glow conspired neath the maturing coals. I tucked my hands in the pockets of the old smoking jacket, and for a moment, watched the smoke curl. I don’t know why, but I have always enjoyed lighting the coals this way. The process of it. And I suppose, because it is slow. The very thing many a well-meaning pit keeper has turned his back on, for the undeniable speed and convenience of the gas grills. And they are fast I suppose. And convenient too. We cannot deny this. But where these things reign, they also fall sadly short of that smokey flavor patron to the pit. For missing are those lofty aromatic tendrils of rising wood smoke. The crackle and the pop of hardwood lump coal. The ambiance in aroma and sound. And besides that, I like that it takes time to light charcoal. And I’ll tell you why. For here is something I love to do – to be out-of-doors, putting meat to flame, hark, let me hence extend its magic for all its worth. And when the smoke has finally faded, and the evening’s plunder resides steadfast in my belly, at least I will know, as surely as I’ve know anything, that I have just done that which is well with my soul.
Anyways, and all digressions aside, on the grill tonight, another foray into American succulence – Honey Pecan Pork Chops, lightly tinted with apple wood smoke. Dashed in garlic. Good eating, people. This fire looks ready to go, so grab yourself a manly or not-so-manly beverage, and let’s see how these chops turned out, courtesy of the coals.
The Thermal Trifecta of Modern Grilling
- Banking the coals to the back side of the old kettle grill for indirect operations is the first step. Nary is it ever a good idea to spread your coals everywhere in your grill, which we have seen many a smokey tenderfoot burned by. Far better, and more efficient to put them to one side of the pit, thus creating the coveted thermal trifecta of modern grilling. That is what we call it anyways. Three distinct temperature zones in which to ply your bidding. One directly over the coals for intense searing. One, cooler zone, opposite the hot coals for to nurture along your spoils at a safe and modest pace. And something rather of a Switzerland affair right in the middle. It is with these three zones of heat that we charcoal pit keepers can most effectively apply a sweeping thermal sovereignty through-out the smokey kingdom patron to the pit. Oh yes. Anyways, about those chops.
We lightly dusted them in garlic salt, both sides, and sent them straight to Switzerland. After a hearty rummage through the pit-side woodpile, I procured a lovely, baseball-sized chunk of apple wood, knocked the snow off it, and tossed it gleefully onto the orange coals to smolder there. Lid on the old kettle, and the smoke soon began to curl. And nothing is quite so fine on a cold, starry night, whilst the icy breeze sweeps over crusty fields of snow, than the heady aromas of wood smoke and pork. Man! After a fashion and a flipping of the chops, I whipped up the honey pecan glaze.
Honey Pecan Glaze
Are you ready for this. It’s complicated.
2 Tablespoons Honey
1 Tablespoon Crushed Pecans
Introduce them, marry them, and bring them together
Often times the better things in life are also simple in design. Like butter. And so go forth with your sweet and nutty glaze in pan, and whence your pork chops have almost, but not quite yet completed their journey on the pit, varnish them there in a fashion suitable to thee. Flip and brush some more on the other side, tucking them back to the cooler portions of the grill. Lid on, and be mindful whilst you tarry in the aroma of perfectly executed pork. Dang people! Bring them to the land of caramelization if you please, or not. It is a pit master’s discretion. But what ever you do, do not burn your spoils now! The resident sugars are prone to such fates, so monitor it closely, and bath it in smoke. When your chops reach their destiny according to your pit, plate them at once and sidle in through the door and present them to your loved ones. For a fairer fare you shall not find, nor ingest proper, patron to the pit, and courtesy of the coals. Amen.
A formal apology must be made to my fellow Minnesotan’s, for I guess I uttered a tad too loudly in a recent blog, that winter, by and far, was done now. Oh what foolery hath slipped from my lips. For it looks like the old man winter caught wind of that, and naturally dumped a foot of snow on our BBQ grills, just for spite. Just because he can. A little slap in the face perhaps, to an over-eager gesture, here in the mid-folds of April. The snow now is shin-deep again. And tight still are the icy bonds from whence we have so endured. Tho there is hope I see, residing yonder.
The american Robin has moved back in to town now. An usher of hope. I guess he hadn’t got the word on his original twitter account, that it was still winter up here. Like many of us, he too had gotten his little hopes elevated. He’s sitting up in a tree right now, over fields of snow, chirping in a disgruntled manner, whilst no doubt reconsidering his life as a bird. Come to think of it, many people I know are doing the same thing, more or less, in the homely posture of snow-bound tweety birds. All they want for is a little green grass, and a splash of golden sun. A convenience simply not meant to be, this day, as one and all, we parlay for warmer times, and softer skies. One and all, we must surely wait.
I kind of think the wait is good for us BBQ people at least. The wait, after all, is analogous to the low & slow mantra much revered in the smoking sciences. The wait is what makes it all worth it. The longer we extend the smoke, the slower we go, the more time the meat has to absorb the smoke, and for the collagen to break down. The longer we wait, the more savory it gets, sometimes hunger alone even, need be our only spice. In this day and age of the drive through mentality, people just don’t like to wait. But I think by getting what ever we want in expedient fashion all the time, has taken something away from us as a people. It has taken our patience. Smoking meats low and slow at once returns us to that realm of waiting. Teaches us that it is OK, nay, it is beautiful, to let up on the accelerator pedal of life, and do something slowly for once. To nurture that reserve of patience we have lost touch with, and that when it comes down to it, that it is our privilege to wait for something, less we betray the beauty of the moment, and fall victim to the tragedy of haste. Patience is indeed a virtue most lovely. And, as my elder brother is fond of saying, “Patience comes to those who wait”.
A day passeth, and a brilliant sun the likes of which we have not seen in many months, rises high into a blue, Minnesota sky. Snow dripped from the roof of the house with the fierceness of a brooding rainstorm. Oh a fair shade different than yesterday. But that is the nature of spring in Minnesota, fickle and shifting, like the mood of a woman. Neither can help it, and we understand that. For it lends a greater joy towards the good days, and that which we have waited for. Anyways, it was my hallowed day off, and I knew, like any man would, that I would be grilling this day, for the day itself begged of it, and I felt more than a wee bit abiding. On the grill today, slow smoked sirloin pork roast and tin foil potatoes. Oh buddy! Let me tell you about it now, and just how it was done.
Long before any coals were lit, the pork roast was lovingly scored with a knife about a quarter-inch deep, in an artistic checker board pattern. Mostly a maneuver aimed at opening it up a little, so more spice and smoke penetration could be had. I then let it marinate for a few hours, in our standard patron marinade we use here. A sweet and garlicky affair that really helps out unruly pork cuts.
Sweet Garlic Marinade
3 tablespoons sugar
1/3 cup soy sauce
3 tablespoons honey
2 tablespoons sesame oil
2 teaspoons garlic salt
1 teaspoon cracked pepper
After a few hours, and after the sun had risen higher yet into that gorgeous blue sky, I sought the next installment of today’s flavor profile, with this delicious paste rub. In a food processor, toss in the following ingredients, and thus process them accordingly.
Sweet Apple Paste Rub
1 Chopped Sweet Onion
3 tablespoons brown sugar
2 tablespoons black pepper
1 tablespoon canola oil
2 tablespoon mustard
3 tablespoons apple juice.
Next, dutifully work the paste rub into all the many surfaces of the roast. Be gentle and take your time. Remember we’re in no hurry today. Today is the day we choose to wait. To cultivate the patience patron to low and slow victory. Whence all the paste is rubbed in, let the roast sit there with its new flavors. Let it them mingle and get to know one another. This while you are outside lighting the coals.
Bank the coals to the side, and add a chunk or two of your favorite smoke wood. We used apple wood in this cook, as most find it favorable with pork. Maple is good too. Set the roast on the grate indirect of course, with a temperature probe if you got it. If not, no worries, just keep checking back in on it. We are looking for the minimum internal temperature of 165 degrees F. Rotate your prized meat once or twice during the smoke for even cooking. At around 150 degrees internal, is a good and worthy time to apply the glaze. Here is the wonderful glaze we used on this savory pork roast.
Caramel Apple Glaze
3 Tablespoons brown sugar
3 Tablespoons salted butter
3 Tablespoons apple juice
2 Tablespoons mustard
Boiled this all down in your favorite little sauce pan for ten minutes or so, and baste it on to the pork roast with a brush every ten minutes or so, until you reach 165 internal. Keep the lid on, and the smoke going. Turn down the dampers on the grill. Take your time people. This is your magic hour of grilling. That precious span of minutes where your vittles sizzling give off their most excellent aromas, of spice and sugars, of wood smoke and dripping fats. It is your privilege now, to slow it all down. To extend the moment for the moment’s sake. To take up residence in your BBQ chair, and tarry in the sun there. Good advice I know, and I might have taken it even, had not I spied something green yonder, by the old spruce tree. I got up and wobbled over there, and lo, a patch of grass, spread out before me, between receding patches of snow. I knelt down to investigate it. It has been some time indeed, since I’ve felt a patch of grass with my hands, and smelled its earthy bouquet. Even better, it was dry. Dry enough in point of fact, that I could sit down on it with out that awkward event of having to get up again and looking for all the world like you should be wearing a diaper. In no time, I found myself belly up in the sun there, staring up through the fragrant spruce bows, to a deep blue sky beyond. The song birds rejoiced around me, and my soul did sing. And for a moment, and maybe even longer than that, I felt a kinship with the robin I saw yesterday, and the other souls mired in winter’s clutch, once chirping in disdain over fields of snow. Turns out all I needed indeed, was but a little green grass, and a splash of golden sun.
After a fashion under the old spruce tree, I foiled the roast and brought it inside to let it rest a spell. Ah yes, even when the food is done, a good pit junkie will let his meat rest. To wait even more, in a pleasurable torment, amid aromas of perfectly smoked pork. As it rests, and you pace the floors like a predatory cat, the juices will return to where they most ought to be, and then in turn, to the infinite pleasure of thy palate awoken. Slice the roast into serviceable pieces and dribble some more of that glaze over it, and hail the dinner bell for those so lucky, and patron to your spoils. This a meal by and far, succulent, and most worthy of the wait. Amen.
Slow smoked sirloin pork roast with a caramel apple glaze, sided with tin foiled potatoes. Man! Feel free to drool. We’ll clean it up.
Of all the BBQ arts, ribs are perhaps the most ubiquitously loved and feared item on the menu. Nothing is quite so fine as the perfectly smoked rib, patiently pampered, and delicately seasoned. Tender, and complete in it’s flavor profile. While in the same breath, few things that come off a grill are as miserable as a poorly cooked rack of ribs, tougher than shoe leather, and not all that much better in taste. Ribs are a litmus test of your grilling prowess, and for that reason alone, they are a revered subject in the BBQ community. So for those who have not yet attempted a rack of ribs on the smoker, here is how to bring your game to the next level.
Remove the Membrane
Insert a butter knife between a bone and the membrane on the back side, and near the end of the rack of ribs. Pry up the membrane there enough to get a hold of it with your hand. These things are as slippery as a bar of soap in the bath tub, but if you grip it with a paper towel, you can aptly tame the beast. Grab tight and pull, peeling it off down the length of the rack. The membrane is on there tighter than a tick to a hound dog, but if you do it right, it comes off in one, easy, stroke. If you do it wrong, you’ll live I guess. Anyways,the reason you have to peel it off is two fold: firstly, it’s a son of a gun to chew on, and secondly, by removing it, you increase your ribs capacity for smoke absorption and rub penetration, as neither can breach the membrane. So do your very best to remove it. If you just can’t make it happen, the old pit master trick of scoring it in a checker board pattern will loosen things up enough to eat it. It’s not the BBQ ideal, but we can turn our heads if we must.
Next, some pit masters like to wipe it down in vinegar at this point, to open the pores of the meat. While others will slather the rack in mustard, to form sort of an adhesive agent for the rub. Rubs, like most things BBQ, are an art. There is no right or wrong thing here, just go with your grill master gut. I used to do the mustard thing for quite some time, and despite what newbies tend to think, you cannot taste the mustard. It’s job is purely to hold the rub. Lately here tho, I’ve been forgoing the mustard idea altogether, and just slapping on the rub on right away, and that works too. But the main idea here is to get your favorite rub on the ribs. Dash it all over, and don’t skimp. This is the single biggest influence of flavor for your end product. Do it right.
Before we move on to the next step in our ribs, we would be remiss if we did not tell you about the book of books concerning ribs, and everything else for that matter. Aaron Franklin makes some of the best BBQ in the country, and maybe the best brisket period. How do we know? Well just read the reviews on his book. You’ll see. We humbly bow to his expertise. Anyways, back to our story.
Warming Up The Pit
While doing all this prep, the smoker should be warming up and stabilizing. For this instructional, you should dial in your cooker for the smoking ideal, 225 to 250 degrees. This is your magic temperature range for the low and slow gospel approach to true southern BBQ. I believe in it, and sing it’s lofty praises. As for a water pan or not, I have done it both ways, and have come to the conclusion that it matters not for the moisture of the ribs in this application. The water pan may be useful however in acting as a heat sink, to help you lower the temperature in your cooker. Every smoker is different, and it’s your duty as it’s pit master to learn how to run your grill efficiently. At any rate, once you get it up to temp, go head and toss on your smoke wood of choice. Here too it is art, so follow your inklings. We love apple or hickory wood, but since maple trees are abundant around here, we tend to favor their aroma from time to time too.
Off-hand, if you’re looking for a good smoker for the money, you can’t go wrong with the Weber Smokey Mountain. It’s what we’ve been using for years and years now, and we cannot recommend it enough. Great pit! Excellent bang for the buck. If you want to get your man something for his next birthday, by golly, this is it!
Once your smoker has stabilized, or in other words holding your desired temperature, and the bellowing smoke has settled down into something of a thinner affair, it is then time to lay your rubbed up rack gently in the smoker, bone-side down. Put on the cover. The hardest part is done now. Now, and at last, you are liberated to do as you wish. These are the moments BBQ people live for. For the next 2 1/2 hours, you are free to saunter about the house, doing what ever it is you do in your house when meat is cooking quietly. I would suggest taking up residence in your big leather man chair, with a lovely beverage at hand, and a Stallone movie on play. Either that or tranquil nap pit-side, smoke wafting, with the Black Capped Chickadees flirting at your bird feeder, and the warm sunbeams melting over your rose bushes. These are the poetic moments of the smoke, and the binders of your memories whence the food is gone, and the coal is out. This is why, by choice, you go low and slow. Simply to extend the beauty of the moment, for the moment’s sake. What a joy it is to take your foot off the accelerator pedal of life, and coast amid it’s treasured ambiance. This is your time to revel in the cook, and glory in the smoke patron to the scenic path. This is why we do what we do.
A Time To Cheat
After 2 1/2 hours, then begins the Texas cheat. Say what you will about foiling your meat, it works. Yes, it’s more macho I suppose to do it without foil, but the success rate of ribs foiled is too staggering to ignore. So cheat. Then end result is quality BBQ ribs, which after all is what we are after in the first place. Wrap your ribs in foil with a good splash of apple juice for good measure, and place it back on the smoker for another 2 hours. This is where the magic happens, and where the fate of boot leather ribs is thwarted. What happens is a steam bath of sorts. It’s like sending your ribs to the spa for a good pampering. Steaming in apple juice, or what ever drink you have on hand really, will loosen the meat, moisten the meat, and flavor the meat all at once. It is your secret weapon for perfect ribs.
Finally, after a couple hours, go ahead and remove them from the foil, pouring it’s drippings back over the meat. Let them continue their journey to excellence back where they started, on the grate. For the next half hour, liberally baste them in your choice BBQ sauce. Or if your feeling daring, let your rub speak for itself. Let them firm up a little. Let them gain their composure. And then, whence your slobbers can stand no more, plate them up, and take them to your people. And watch their heads turn, and their tongues fall out. The aroma of victory will follow you. And the cheers of your people will wash over you as they sample your spoils. And you will have successfully, with out any doubt, passed your BBQ litmus test. Amen.
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