MeatTracking — Meat Library

~60–90 min/lb @ 225–250°F

The classic stall cut. Cook to feel, not just temp — the probe should slide in like warm butter. Slice the flat against the grain; cube the point for burnt endsⓘCubed, re-seasoned, and re-smoked pieces from the fatty point of a brisket — caramelized, jammy 'meat candy.'.

~6–9 h @ 250–275°F (by size)

'Brisket on a stick' — rich, fatty, dramatic. Probe should slide like butter and the meat jiggles when done. Huge presentation.

~90–120 min/lb @ 225–250°F (see bone-in vs boneless)

The bargain brisket — tons of collagen, very forgiving. Smoke to ~203°F probe-tenderⓘDone by feel, not just temperature: a probe or skewer slides into the meat with almost no resistance, like going into warm butter. for shredded beef, or ~195°F to slice. Bone-in (7-bone) brings a little more flavor; boneless is easier to slice.

~3–4 h: smoke to set bark, then braise until spoon-tender

Loaded with collagen and marrow — smoke it for flavor, then braise low and slow until the meat falls off the bone (~205°F). The rendered gelatin makes incredible stew, birria or soup. Skim the fat and keep the liquor.

~25–35 min/lb @ 225°F to ~125°F, then a hot sear

The holiday showpiece. Reverse-searⓘCook low until just below your target internal temp, then finish with a hot sear for crust. Gives even doneness edge-to-edge plus a browned exterior. it: smoke low to ~125°F internal for medium-rare, rest, then sear hot (oven blast or screaming grill) for the crust. CarryoverⓘResidual heat that keeps cooking the meat after you pull it — the internal temp drifts up ~5–10°F while it rests. Pull steaks and roasts a few degrees early so they land on target. adds ~5–10°F, so pull early. Save the drippings for au jus. Slice between the bones.

~1–2 h @ 225°F, then sear (reverse searⓘCook low until just below your target internal temp, then finish with a hot sear for crust. Gives even doneness edge-to-edge plus a browned exterior.)

Reverse-searⓘCook low until just below your target internal temp, then finish with a hot sear for crust. Gives even doneness edge-to-edge plus a browned exterior.: smoke to ~120°F, then sear hot to 130°F. Slice thin AGAINST the grain — the grain changes direction mid-roast, so cut the piece in two first, then slice each half.

marinate 4–24 h, then ~45–75 min reverse searⓘCook low until just below your target internal temp, then finish with a hot sear for crust. Gives even doneness edge-to-edge plus a browned exterior. to 125–130°F + a hard sear

A lean, budget cut that lives or dies on two things: a good acidic marinade (4–24 h to tenderize) and not cooking past medium-rare. Reverse-searⓘCook low until just below your target internal temp, then finish with a hot sear for crust. Gives even doneness edge-to-edge plus a browned exterior. to ~130°F, rest, then slice THIN across the grain — that's the whole trick. Overcook it and it goes tough and livery.

reverse searⓘCook low until just below your target internal temp, then finish with a hot sear for crust. Gives even doneness edge-to-edge plus a browned exterior.: ~30–45 min @ 225°F to ~115°F, then a 1–2 min/side hot sear

Reverse searⓘCook low until just below your target internal temp, then finish with a hot sear for crust. Gives even doneness edge-to-edge plus a browned exterior. is the move for thick steaks (≥1.5"): smoke low to ~10–15°F below target, rest, then sear screaming-hot for the crust. Ribeye is fatty and forgiving, NY strip leaner, T-bone/porterhouse gives you strip + tenderloin in one (probe the strip side), filet is leanest — don't take it past medium-rare. Pull early; carryoverⓘResidual heat that keeps cooking the meat after you pull it — the internal temp drifts up ~5–10°F while it rests. Pull steaks and roasts a few degrees early so they land on target. finishes it.

~60–90 min/lb @ 225–250°F (see bone-in vs boneless)

The most forgiving big cut — loads of fat and collagen. On a bone-in butt the blade bone wiggles free when it's done; boneless cooks a touch faster and more evenly but you rely on probe-tenderⓘDone by feel, not just temperature: a probe or skewer slides into the meat with almost no resistance, like going into warm butter. feel. Great first cook.

~3.5–4.5 h @ 250–275°F (cube · bark · braise · glaze)

Cut into ~1.5-inch cubes, smoke until the bark sets, then pan-braise with butter, brown sugar and sauce until they hit ~195–203°F and turn jiggly. Pork's answer to brisket burnt endsⓘCubed, re-seasoned, and re-smoked pieces from the fatty point of a brisket — caramelized, jammy 'meat candy.' — rich and sweet.

~2–3 h @ 225–250°F (cook to temp, not the clock)

Lean and easy to overcook — brine or dry-brineⓘSalting the surface ahead of time (no liquid) and letting it rest. The salt draws out then reabsorbs moisture, seasoning throughout and improving texture. first and pull at 145°F (carryoverⓘResidual heat that keeps cooking the meat after you pull it — the internal temp drifts up ~5–10°F while it rests. Pull steaks and roasts a few degrees early so they land on target. takes it the rest of the way). A 145°F loin keeps a faint pink blush and that's perfectly safe. Slice thick. Not the same as the small, super-lean tenderloin.

~1.5–2.5 h @ 225–250°F (cook to temp)

Very lean — easy to overcook. Pull around 140°F and let carryoverⓘResidual heat that keeps cooking the meat after you pull it — the internal temp drifts up ~5–10°F while it rests. Pull steaks and roasts a few degrees early so they land on target. bring it to 145°F. Don't confuse it with the fatty pork butt — totally different cook.

~5–6 h total (3-2-1 methodⓘA rib cook in three stages: ~3 h smoked unwrapped, then ~2 h wrapped (often foil with a splash of liquid) to power through the stall and tenderize, then ~1 h unwrapped to firm the bark and set the sauce. Sized for full spare ribs.)

Judge by the bend testⓘA doneness check for ribs: lift the rack with tongs and it should bow and the surface should crack. If it stays stiff, it needs more time. (rack cracks when lifted) and a toothpick sliding in clean — not a number. Backyard fall-tender is fine; competition cooks pull a touch earlier for bite.

~4.5–5.5 h total (2-2-1 methodⓘThe 3-2-1 method scaled down for smaller, leaner baby back ribs: ~2 h smoked, ~2 h wrapped, ~1 h unwrapped. Less total time because baby backs cook faster than spares.)

Leaner and quicker than spare ribs. Same bend/toothpick doneness test — don't go purely by the clock.

~2.5–3.5 h @ 250–275°F for a pre-cooked ham

Most 'smoked ham' is double-smoking a store-bought cured, pre-cooked ham: warm it to 140°F internal and brush on a brown-sugar glaze for the last 30–45 minutes until it sets. A fresh (uncured, raw) ham is a much longer cook to 145°F. Score the fat cap in a crosshatch so the glaze grips.

~1.25–4 h (depends on prep — see below)

Smoke hotter (≥275°F) or the skin turns rubbery. SpatchcockⓘRemoving a bird's backbone and pressing it flat so it cooks evenly and the skin crisps — faster and more even than roasting it whole. (remove backbone, flatten) for even cooking, crisp skin, and roughly half the cook time. Check breast AND thigh — pull breast at 165°F, thighs at 175°F.

~1.5–2 h @ 275–325°F

The most forgiving chicken cut — dark meat stays juicy even past 185°F. Smoke ≥275°F for bite-through skin.

~1.5–2 h @ 275–325°F

Kid-friendly and hard to overcook. Pull at 180–185°F for tender dark meat; a final blast of high heat or a quick sear crisps the skin.

~2–2.5 h @ 275–325°F

The cheapest dark-meat smoke — a whole leg in one piece. Probe the thickest part of the thigh and target 180–185°F.

~45–60 min @ 375°F, or ~1.5 h @ 250°F then crisp

For crispy skin: dry-brineⓘSalting the surface ahead of time (no liquid) and letting it rest. The salt draws out then reabsorbs moisture, seasoning throughout and improving texture. uncovered overnight, toss with ~1 tsp baking powder per lb, then smoke hot (≥350°F) or smoke low and finish over high heat. Sauce only at the very end so it doesn't burn.

~1–1.5 h @ 300–325°F

Lean and easy to dry out — brine first and pull at 160°F (carryoverⓘResidual heat that keeps cooking the meat after you pull it — the internal temp drifts up ~5–10°F while it rests. Pull steaks and roasts a few degrees early so they land on target. reaches 165°F). The one chicken cut you must not overshoot.

~13–15 min/lb @ 325°F (cook to temp)

Keep heat ≥275–325°F so the bird clears the food-safety danger zoneⓘ40–140°F, where bacteria multiply fastest. Food (especially poultry) shouldn't linger here, which is why poultry is smoked hotter to move through it quickly. quickly (poultry shouldn't linger low). Brine for moisture; spatchcockⓘRemoving a bird's backbone and pressing it flat so it cooks evenly and the skin crisps — faster and more even than roasting it whole. or cook breast and legs separately for even doneness.

~1–2 h sous videⓘCooking vacuum-sealed food in a precisely temperature-controlled water bath, then usually searing afterward. Hits an exact doneness edge-to-edge with no risk of overcooking — the classic way to nail duck breast at a perfect medium-rare. @ 130–135°F, then a 2–3 min skin-side sear

Unlike other poultry, duck breast is a whole intact muscle eaten medium-rare (~135°F) — the USDA 165°F minimum is for ground/whole-bird poultry, not a scored seared breast. Score the skin in a crosshatch and render the thick fat layer low and slow before the sear, or it stays flabby. Sous videⓘCooking vacuum-sealed food in a precisely temperature-controlled water bath, then usually searing afterward. Hits an exact doneness edge-to-edge with no risk of overcooking — the classic way to nail duck breast at a perfect medium-rare. then sear is the most foolproof route.

~2.5–3.5 h @ 275–325°F

Prick or score the skin all over (don't hit the meat) so the thick fat layer can render out — otherwise the skin turns to rubber. Smoke ≥275°F and finish hot for crisp skin. Pull the breast around 160°F and the legs around 175°F. Save the rendered duck fat — it's liquid gold for potatoes.

~3–4 h low & slow until probe-tenderⓘDone by feel, not just temperature: a probe or skewer slides into the meat with almost no resistance, like going into warm butter.

ConfitⓘSlow-cooking (classically duck legs) fully submerged in fat at a low temperature until meltingly tender, then crisping the skin. Also a traditional preservation method. cooks the leg gently in its own fat until the connective tissue melts and it's spoon-tender (~200°F internal), then the skin is crisped hard at the end. On a pellet smoker you can mimic it low and slow in a fat-filled foil boat, or dry-smoke for a smokier BBQ version. Dry-brineⓘSalting the surface ahead of time (no liquid) and letting it rest. The salt draws out then reabsorbs moisture, seasoning throughout and improving texture. overnight first.

~1–3 h @ 200–225°F (cook to temp)

Dry-brineⓘSalting the surface ahead of time (no liquid) and letting it rest. The salt draws out then reabsorbs moisture, seasoning throughout and improving texture. (cure) 1–4 h first and pat dry to form the tacky 'pellicleⓘA tacky, slightly dry skin that forms on fish or meat after dry-brining and air-drying uncovered. Smoke clings to it for better color and flavor.' the smoke clings to. Pull at 125–130°F for moist; carryoverⓘResidual heat that keeps cooking the meat after you pull it — the internal temp drifts up ~5–10°F while it rests. Pull steaks and roasts a few degrees early so they land on target. finishes it.