BBQ Temp chart?

jasonjax · Sep 18, 2012

Has anyone created a chart/spreadsheet that they use to ballpark cook times for some of the larger meats at various temps?

IE: Brisket @ 225 = 2 hours per LB (just an example not saying it does)
Brisket @ 250 = 1.75 hours per LB

Yadda yadda?

Ron_L · Sep 18, 2012

I've never found one that is accurate. The hard part is the variation between specific pieces of meat. For planning I use the following for butts and briskets...

225 - 1.5 - 2 hours per pound
250 - 1.25 - 1.5 hours per pound
275 - 1 - 1.25 hours per pound
300 - 1 hour per pound.

Baby backs - 4-5 hours depending on the size of the rack (I only cook ribs at around 270)
St. Louis Spares - 4.5 - 5.5 depending on the size of the rack.

But, YMMV. It's done when it is done.

palmtreefrb · Sep 18, 2012

Meathead at amazingribs.com has a meat chart for your fridge.
Follow this link... amazingribs.com

IamMadMan · Sep 18, 2012

Remember this is a guide only....

Type of Meat, Suggested Estimated Time Internal Temp
Smoking Temp to Complete at Completion

Brisket (Sliced), 225°F, 1.5 hours/pound, 180 degrees
Brisket (Pulled), 225°F, 1.5 hours/pound, 195 degrees
Beef Ribs, 225°F, 3 hours, 175 degrees
Pork Butt (Sliced), 225°F, 1.5 hours/pound, 175 degrees
Pork Butt (Pulled), 225°F, 1.5 hours/pound, 190-205
Whole Chicken, 250°F 4 hours, 167 degrees
Chicken Thighs, 250°F, 1.5 hours, 167 degrees
Chicken Quarters, 250°F, 3 hours, 167 degrees
Whole Turkey 12#, 240°F, 6.5 hours, 170 degrees
Turkey Leg, 250°F 4 hours, 165 degrees
Turkey Wings, 225°F 2.5 hours, 165 degrees
Boudin 230°F, 2.5 hours, 165 degrees
Breakfast Sausage, 230°F, 3 hours, 160 degrees
Fatties, 225°F 3 hours, 165 degrees
Meat Loaf, 250 -300°F, 3 hours 160 degrees
Meatballs (2 inch), 225°F, 1 hour 165 degrees
Spare Ribs, 225-240°F, 6 hours 172 degrees
Baby Back Ribs, 225-240°F, 5 hours, 168 degrees
Smoked Corn, 225°F 1.5 – 2 hours, N/A
Smoked Potatoes, 225°F, 2 – 2.5 Hours, N/A

Ron_L · Sep 18, 2012

palmtreefrb said:
Meathead at amazingribs.com has a meat chart for your fridge.
Follow this link... amazingribs.com

Meathead's chart is about the best I've seen, but it only addresses temps and not cook time. Notice that it shows a range for butts, briskets and ribs.

Ron_L · Sep 18, 2012

IamMadMan said:
Remember this is a guide only....

Type of Meat, Suggested Estimated Time Internal Temp
Smoking Temp to Complete at Completion

Brisket (Sliced), 225°F, 1.5 hours/pound, 180 degrees
Brisket (Pulled), 225°F, 1.5 hours/pound, 195 degrees
Beef Ribs, 225°F, 3 hours, 175 degrees
Pork Butt (Sliced), 225°F, 1.5 hours/pound, 175 degrees
Pork Butt (Pulled), 225°F, 1.5 hours/pound, 190-205
Whole Chicken, 250°F 4 hours, 167 degrees
Chicken Thighs, 250°F, 1.5 hours, 167 degrees
Chicken Quarters, 250°F, 3 hours, 167 degrees
Whole Turkey 12#, 240°F, 6.5 hours, 170 degrees
Turkey Leg, 250°F 4 hours, 165 degrees
Turkey Wings, 225°F 2.5 hours, 165 degrees
Boudin 230°F, 2.5 hours, 165 degrees
Breakfast Sausage, 230°F, 3 hours, 160 degrees
Fatties, 225°F 3 hours, 165 degrees
Meat Loaf, 250 -300°F, 3 hours 160 degrees
Meatballs (2 inch), 225°F, 1 hour 165 degrees
Spare Ribs, 225-240°F, 6 hours 172 degrees
Baby Back Ribs, 225-240°F, 5 hours, 168 degrees
Smoked Corn, 225°F 1.5 – 2 hours, N/A
Smoked Potatoes, 225°F, 2 – 2.5 Hours, N/A

This one has been posted a few times, but it has issues. Brisket at 180 is going to be tough and dry and brisket at 195 is not going to be pullable. It shows ribs at 172 for spares and 168 for baby backs. It's very difficult to take the internal temp on ribs since they are thin and having the probe off by 1/8 inch will change the temp significantly. Even this one shows a range for butts. You just can't specify a done temp for butts, briskets and ribs. They are done when they are done and you have to use different methods for determining that they are done.

landarc · Sep 18, 2012

No internal temperature, how will I know when my potatoes are tender and juicy?

landarc · Sep 18, 2012

Seriously, the problem with any chart is that it has to assume to many variables to be of any use. Once you are putting in there a range, like 230F to 300F, or 1.5-2 hours per pound, you are essentially rendering the chart useless. If you look at a 225F cook of a 8 pound butt, and think a 1.5 to 2 hour range, then you are thinking 12 hours to 16 hours, effectively, this offers no more use than 'it is done when it is done'. Which is fairly useless as well.

This is why comp cooks practice and many restaurants pre-cook. It takes the time factor out. The only true gauge for time and temperature is practice and experience.

vafish · Sep 18, 2012

landarc said:
Seriously, the problem with any chart is that it has to assume to many variables to be of any use. Once you are putting in there a range, like 230F to 300F, or 1.5-2 hours per pound, you are essentially rendering the chart useless. If you look at a 225F cook of a 8 pound butt, and think a 1.5 to 2 hour range, then you are thinking 12 hours to 16 hours, effectively, this offers no more use than 'it is done when it is done'. Which is fairly useless as well.

This is why comp cooks practice and many restaurants pre-cook. It takes the time factor out. The only true gauge for time and temperature is practice and experience.

12-16 hours isn't totally useless. If I want to serve pulled pork for Lunch I give myself 16 hrs plus some rest time. If its done sooner I take it off the heat wrap it and put it in a cooler to keep warm until serving time.

Panthers65 · Sep 19, 2012

I've got all my stoker graphs stored on my desktop at home. Stoker FTW!

luke duke · Sep 19, 2012

Ron_L said:
I've never found one that is accurate. The hard part is the variation between specific pieces of meat. For planning I use the following for butts and briskets...

225 - 1.5 - 2 hours per pound
250 - 1.25 - 1.5 hours per pound
275 - 1 - 1.25 hours per pound
300 - 1 hour per pound.

Baby backs - 4-5 hours depending on the size of the rack (I only cook ribs at around 270)
St. Louis Spares - 4.5 - 5.5 depending on the size of the rack.

But, YMMV. It's done when it is done.

30min/lb is more accurate in my experience (not including a rest).

BBQ Temp chart?

jasonjax

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Ron_L

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palmtreefrb

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IamMadMan

somebody shut me the fark up.

Ron_L

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Ron_L

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landarc

somebody shut me the fark up.

landarc

somebody shut me the fark up.

vafish

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Panthers65

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luke duke

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