Savannahsmoker
Got Wood.
What should my concerns be when doing low and slow ribs, butts and briskets? Well also smoking turkey and chicken?
Meat Danger Zone
- Thread starter Savannahsmoker
- Start date
Kevin
Quintessential Chatty Farker
Short answer is less than 4 hours from 40* to 140*. then cook until done following USDA guidelines:
http://www.fsis.usda.gov/PDF/IsItDoneYet_Magnet.pdf
http://www.fsis.usda.gov/PDF/IsItDoneYet_Magnet.pdf
Ford
is One Chatty Farker
Kevin is correct but it's only for outside temp of the meat. So long as ALL exposed surfaces are above 140 in under 4 hours you should be OK. Normally surface temp of exposed surfaces in a 225 smoker will be safe in an hour or so. And ALL means inside the bird cavity so it must be empty and not stuffed with anything.
Having said that I suggest if doing full birds that you cook at no less than 300F. And for pieces you can do a lower temps but skin will need to be tossed or you won't be serving a quality product. So reality is you need a different cooker for chicken/turkey.
Having said that I suggest if doing full birds that you cook at no less than 300F. And for pieces you can do a lower temps but skin will need to be tossed or you won't be serving a quality product. So reality is you need a different cooker for chicken/turkey.
