One of the biggest questions I find myself asking is what temperature should I be cooking this to? So here's our list of meats and temps to reach before serving: (notes - let all meat rest at least 3 minutes before cutting)
Rare
115° Fahrenheit
40° Celsius
Medium-Rare
130° Fahrenheit
55° Celsius
Medium
140° Fahrenheit
60° Celsius
Medium-Well
150° Fahrenheit
65° Celsius
Well-Done
155° Fahrenheit
70° Celsius
Ground Beef
160° Fahrenheit
70° Celsius
Medium
145° Fahrenheit
65° Celsius
Well-Done
160° Fahrenheit
70° Celsius
Ground Pork / Sausage
160° Fahrenheit
70° Celsius
White Meat
160° Fahrenheit
70° Celsius
Dark Meat
165° Fahrenheit
75° Celsius
Ground Poultry
165° Fahrenheit
75° Celsius
I think one of the most asked question I get is about prep and smoke time, so here is a general idea of what we do to smoke meat the "crooked" way:
For the sake of speed and making sure we could fit a good amount of content we blew through the "sauce" portion of our talk, for those of you interested here it is. The key to this sauce is simplicity mixed with your desire to have and taste it often until it reaches the desired flavor.
Ketchup
2 cups
Mustard
1/4 cup
Liquid Smoke - Hickory
3 tbls
Coarse Black Pepper
1 tbls
Honey
1/4 cup
Paprika
1 tsps
So you have the ingredients, here's the process:
Mix All Ingredients
In a decent sized bowl, wisk away.
Taste
Add more of any or all things to taste.