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Good questions.
#1. I usually start our smokehouse temperature at 130 degrees and go to
165 to 170 degrees after about 3 to 4 hours. Then I keep the smokehouse at
165 to 170 degrees for around 4 hours or until the internal meat
temperature reaches the desired temperature.
So I suggest you buy an probe type thermometer (I prefer the digital) to
stick into the center of the meat (not touching any bone) to find out when
the meat is done.
For the brisket I suggest a internal meat temperature of 155 to 160
degrees. This is medium rare to medium doneness.
For the poultry I suggest an internal temperature of 165 to 170 degrees.
You need to reach an higher temperature on poultry than on beef.
#2. No, you don't have to cure the brisket or chicken before smoking.
Basically you are smoke cooking your meat. You usually cure and smoke
hams, bacons, sausages, etc. |
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Monday, October 13, 2003 02:04 PM
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