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6.2.14 What are the proper temperatures for smoke cooking meat?




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

6.2.14 What are the proper temperatures for smoke cooking meat?

I prefer to keep the temperature around 220F. This means the
temperature *at* the meat. I use a large log burning smoking pit with
an offset firebox so it's easy to maintain this. In an upright water
smoker you will have trouble keeping the temperature this low, since the
heat builds up at the top where the meat is. You can achieve decent
results with a water smoker, but the cooking time will be shorter and
the depth of smoke penetration will be less. My briskets and pork
shoulders smoke for 20-24 hours; pork ribs and loin roasts take less
time.

 

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