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What Temperature to Smoke Meat At

Good questions.

#1. I usually start our smokehouse temperature at 130 degrees and go to 165 to 170 degrees after about 3 to 4 hours.

Then I keep the smokehouse at 165 to 170 degrees for around 4 hours or until the internal meat temperature reaches the desired temperature.

So I suggest you buy an probe type thermometer (I prefer the digital) to stick into the center of the meat (not touching any bone) to find out when the meat is done.

For the brisket I suggest a internal meat temperature of 155 to 160 degrees. This is medium rare to medium doneness.

For the poultry I suggest an internal temperature of 165 to 170 degrees. You need to reach an higher temperature on poultry than on beef.

#2. No, you don't have to cure the brisket or chicken before smoking. Basically you are smoke cooking your meat. You usually cure and smoke hams, bacons, sausages, etc.

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Last Updated:  Tuesday, May 22, 2012 09:40 PM  

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