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Unread 01-23-2011, 02:35 PM   #1
tjones1105
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Default Power Cooking Temps

Hello,
I want to experiment with power cooking (higher temps) but I'm not sure at what temp/meat I should start at. I have looked around the forums but I did not find much, or I used the wrong search criteria.

Thanks,
tom
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Unread 01-23-2011, 02:39 PM   #2
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Originally Posted by tjones1105 View Post
Hello,
I want to experiment with power cooking (higher temps) but I'm not sure at what temp/meat I should start at. I have looked around the forums but I did not find much, or I used the wrong search criteria.

Thanks,
tom
Hot & fast, per a number of World Champs, is said to be between 300-350 degrees.

To me, low & slow for brisket & pork butt (and similiar).

275-300 for ribs

325 for chicken.

If you want hot & fast brisket & butt: 325 until you reach a 195-205 internal temp.
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Unread 01-23-2011, 02:48 PM   #3
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Thanks,
about how long for the ribs and chicken, at those temps?

tom
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Unread 01-23-2011, 02:52 PM   #4
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Thanks,
about how long for the ribs and chicken, at those temps?

tom
Chicken will generally take between 40-50 minutes: take temp readings from all areas of the chicken pieces, and do not pull until all readings are in the 170 range, internally. Rest for 1 hour, wrapped in foil.

Ribs: 5 hours minimum (3-2-1 works well): when they bend, they're done. Rest them, too. In fact, I rest all my meats.

These are ballpark figures. Get to know your cooker for best results, and read the brother's threads here. A wealth of info available.
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Unread 01-23-2011, 03:15 PM   #5
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Sounds like good temp advice to me!
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Duh.
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Unread 01-23-2011, 03:29 PM   #6
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awesome, thanks!

tom
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Unread 01-23-2011, 04:56 PM   #7
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I usually cook pork/beef 275-300 poultry 300-325
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Unread 01-23-2011, 09:33 PM   #8
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Tom,

You haven't mentioned what temps you're cooking at now.

I started out as a low n slow type for everything with charcoal as a fuel. I'm now a few cookers down the road and am using mostly sticks as fuel. My typical cook is now ~250(to 275) for pork and beef and ~ 325 for poultry. My last cook was an experiment at 325 +/- for a butt and brisket and things didn't work quite as expected. Results were ok but not great.

Let me sugggest you try bumping cooks by 25-50 degrees at a time to see how things progress as cook temps rise.
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