Your smoking success is largely determined by monitoring and removing the
meat from the smoker once the internal meat target temperature is
reached. The variables in smoker type, design, and quality can significantly
affect the amount of time the meat is in the smoker. Novo Offset Smoker
has an inbuilt dual temperature gauge for ambient temperature. Always use the internal
meat target temperature to signal removal from the smoker, not the
estimated time. Internal meat target temperatures stated are preferred
peak temperatures. Remove meat from the smoker 3-7°f lower (more for larger
cuts) in anticipation of carryover cooking temperature rise during the rest
period.
SAFE MINIMUM INTERNAL TEMPERATURES
GROUND BEEF 160°F (71°C)
GROUND POULTRY 165°F (74°C)
BEEF 145°F (63°C) + 3 minute rest
PORK/HAM 145°F (63°C) + 3 minute rest
PORK RIBS 190°F-205°F (88-96°C)
PORK SAUSAGE 160°F (71°C)
VEAL 145°F (63°C) + 3 minute rest
LAMB 145°F (63°C) + 3 minute rest
ALL POULTRY 165°F (74°C)
FISH & SHELLFISH 145°F (63°C)
LAMB 190°F (82°C)
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
PREFERRED DONENESS INTERNAL TEMPERATURES
BEEF/VEAL/LAMB
RARE 120-130°F (49-54°C)
MEDIUM RARE 130-135°F (54-57°C)
MEDIUM 135-145°F (57-63°C)
MEDIUM WELL 145-155°F (63-68°C)
WELL DONE 155°F → (68°C → )
SMOKER & MEAT INTERNAL TARGET TEMPERATURES
BEEF BRISKET
SMOKER TARGET TEMPERATURE 225-250°F (107-121°C)
MEAT TARGET TEMPERATURE 190-195°F (88-91°C)
BEEF BURGER
SMOKER TARGET TEMPERATURE 225-230°F (107-110°C)
MEAT TARGET TEMPERATURE 160-165°F (71-74°C)
BEEF RIBS (BACK)
SMOKER TARGET TEMPERATURE 225-250°F (107-121°C)
MEAT TARGET TEMPERATURE 190-195°F (88-91°C)
BEEF RIBS (COUNTRY STYLE)
SMOKER TARGET TEMPERATURE 225-250°F (107-121°C)
MEAT TARGET TEMPERATURE 180-185°F (82-85°C)
BEEF RIBS (SHORT)
SMOKER TARGET TEMPERATURE 225-250°F (107-121°C)
MEAT TARGET TEMPERATURE 190-195°F (88-91°C)
BEEF ROAST (CHUCK)
SMOKER TARGET TEMPERATURE 225-250°F (107-121°C)
MEAT TARGET TEMPERATURE 190-195°F (88-91°C)
BEEF ROAST (PRIME RIB)
SMOKER TARGET TEMPERATURE 225-230°F (107-110°C)
MEAT TARGET TEMPERATURE 130-135°F (54-57°C)
BEEF ROAST (BOTTOM SIRLOIN TIP/TRI-TIP)
SMOKER TARGET TEMPERATURE 225-250°F (107-121°C)
MEAT TARGET TEMPERATURE 130-135°F (54-57°C)
BEEF STEAK (TENDERLOIN/RIBEYE/NEW YORK)
SMOKER TARGET TEMPERATURE 225-230°F (107-110°C)
MEAT TARGET TEMPERATURE 130-135°F (54-57°C)
PORK ROAST (BOSTON BUTT/SHOULDER)
SMOKER TARGET TEMPERATURE 225-250°F (107-121°C)
MEAT TARGET TEMPERATURE 190-205°F (88-96°C)
PORK ROAST (LOIN)
SMOKER TARGET TEMPERATURE 225-250°F (107-121°C)
MEAT TARGET TEMPERATURE 140-145°F (60-63°C)
PORK ROAST (TENDERLOIN)
SMOKER TARGET TEMPERATURE 225-250°F (107-121°C)
MEAT TARGET TEMPERATURE 140-145°F (60-63°C)
PORK RIBS (BABY BACK)
SMOKER TARGET TEMPERATURE 225-250°F (107-121°C)
MEAT TARGET TEMPERATURE 190-205°F (88-96°C)
PORK RIBS (SPARE)
SMOKER TARGET TEMPERATURE 225-250°F (107-121°C)
MEAT TARGET TEMPERATURE 190-205°F (88-96°C)
POULTRY (CHICKEN-WHOLE)
SMOKER TARGET TEMPERATURE 250-280°F (121-138°C)
MEAT TARGET TEMPERATURE 165-170°F (74-77°C)
POULTRY (CHICKEN-LEGS/QUARTERS)
SMOKER TARGET TEMPERATURE 250-280°F (121-138°C)
MEAT TARGET TEMPERATURE 165-170°F (74-77°C)
POULTRY (CHICKEN THIGHS/WINGS)
SMOKER TARGET TEMPERATURE 250-280°F (121-138°C)
MEAT TARGET TEMPERATURE 165-170°F (74-77°C)
POULTRY (TURKEY-WHOLE)
SMOKER TARGET TEMPERATURE 240-250°F (116-121°C)
MEAT TARGET TEMPERATURE 165-170°F (74-77°C)
POULTRY (TURKEY-LEGS)
SMOKER TARGET TEMPERATURE 250-280°F (121-138°C)
MEAT TARGET TEMPERATURE 180-185°F (82-85°C)
FISH (SALMON)
SMOKER TARGET TEMPERATURE 225-230°F (107-110°C)
MEAT TARGET TEMPERATURE 145-150°F (63-66°C)
FISH (SHELLFISH)
SMOKER TARGET TEMPERATURE 225-230°F (107-110°C)
MEAT TARGET TEMPERATURE 145-150°F (63-66°C)
ALWAYS USE CAUTION AND EXTREMELY HIGH HEAT-RESISTANT GLOVES WHEN SMOKING MEATS, ESPECIALLY DURING CONTACT WITH ANY HOT SMOKER PARTS OR TEMPERATURE PROBES. IT IS RECOMMENDED THAT A HIGH QUALITY TWO CHANNEL TEMPERATURE ALARM AND PROBES BE USED TO MONITOR BOTH THE INTERNAL SMOKER AND MEAT TEMPERATURES THROUGHOUT THE SMOKING PROCESS. BE AWARE THAT YOUR SPECIFIC SMOKER MAY HEAT UNEVENLY CAUSING “HOT” ZONES, USUALLY CLOSEST TO THE HEAT SOURCE. THE INTERNAL MEAT TEMPERATURE IS MEASURED AND MONITORED BY INSERTING THE TEMPERATURE PROBE TIP INTO THE CENTER OF THE THICKEST PART OF THE MEAT AVOIDING CONTACT WITH ANY BONE OR GRISTLE.
Comments