Time And Temperature
Temperature Guide
We recommend running the Oven Smoker temperature at between 120C-150C (250-300F) for low and slow indirect cooking using the water pan and baffle plate. Finished internal temperatures and cooking times for low n slow cuts such as ribs and brisket etc is a guide only. The best way to test if a low n slow cut is cooked correctly, is to probe it with a skewer. When the skewer pushes into the meat all over with no resistance, only then is it finished cooking. For pulled meats test by using a skewer and cook until the meat is starting to fall apart.
Beef
Use highly marbled cuts for pulled beef such as chuck, oyster blade, brisket and shank.
| Cut | Internal Temp | Resting Time | Total Cooking Time |
|---|---|---|---|
| Brisket | 93-98c | 1 hour minimum | 8-12 hours, probe to tender |
| Beef Ribs | 93-98c | 1 hour minimum | 6-9 hours, probe to tender |
| Beef Cheeks | Probe Tender |
1 hour minimum | 6-7 hours, probe to tender** |
| Pulled Beef | Falling Apart |
1 hour minimum | 8-12 hours |
| Steak - Reverse Sear* |
See below |
10 minutes | 60-90 minutes |
*Reverse sear steak, slow smoke until 5 degrees Celsius below your favourite steak cooking temp ie: medium rare, medium, well done etc. Rest for 10 minutes then sear over hot fire, coals or grill.
**3 hours smoked then braised until probe to tender.
CHICKEN
We recommend cooking chicken at traditional roasting temperatures 180c. Low temp cooked chicken skin can be rubbery and chewy.
| Cut | Internal Temp | Resting Time | Total Cooking Time |
|---|---|---|---|
| Whole Chicken | 74c | 15 minutes | 1 hour per kg |
| Wings & Legs | 74c | 10 minutes | 40 - 60 minutes |
Lamb
Fatty cuts such as shoulder are best for slow cooked pulled lamb, cuts such as a leg are best for traditional hot and fast roasting temperatures.
| Cut | Internal Temp | Resting Time | Total Cooking Time |
|---|---|---|---|
| Pulled Lamb (Shoulder) | 93-98c | 1 hour minimum | 6-8 hours falling apart |
| Lamb Ribs | N/A | 30 minutes | 3-4 hours probe to tender |
| Roast Lamb (Leg) | 63c+ | 15 minutes | 1 hour per kg |
| Lamb Rack | 62c+ | 15 minutes | 1 hour per kg |
PORK
Choose fatty cuts like neck, Boston butt etc for pulled pork and leaner cuts like leg for hot and fast traditional roasts. Pork belly can be taken a bit higher in temp than a traditional pork roast.
| Cut | Internal Temp | Resting Time | Total Cooking Time |
|---|---|---|---|
| Pulled Pork (Shoulder) | 93-98c | 1 hour minimum | 8-10 hours falling apart |
| Pork Ribs | N/A | 15 minutes | 4-6 hours probe to tender |
| Pork Leg | 65-70c | 15 minutes | 1 hour per kg |
| Pork Belly | 73c | 15 minutes | 8-12 hours |
PASTRAMI
Pastrami can be made from corned brisket or corned silverside. Brisket will need a higher finished temp to break
| Cut | Internal Temp | Resting Time | Total Cooking Time |
|---|---|---|---|
| Pastrami (Brisket) | 92c+ | 1 hour minimum | 8 hours+ probe to tender |
| Pastrami (Silverside) | 82c | 1 hour minimum | 4-5 hours |
