BBQ Notes

Personal notes on temps and times while BBQing
1 min

Just some of my personal notes on temps and times while BBQ’ing

Ribs

  • @ 100 Degrees
  • 2 Hours Unwrapped
  • 1 Hour Wrapped
  • 30 Mins Unwrapped

Perhaps Just The First 3 Hours Depending On Rib Thickness

Pulled Pork

  • Inject & Apply light mustard coat and rub the evening before (wrap in plastic)
  • @ 110 - 115 Degrees
  • Mop every 45mins or so
  • Wrap once internal temp of 70 Degrees is achieved
  • Unwrap once it hits 92 degrees and keep juices as finishing sauce
  • 30 Mins Unwrapped

Next Time Plan For 12 Hours With 2.7kgs

Brisket

Chicken Wings

  • @ 110 Degrees
  • 2 Hours

Chicken Legs

  • @ 110 Degrees
  • 3 Hours

Tri Tip

  • @ 100 Degrees
  • Internal temp 50-55 degrees
  • 1 - 1.5 Hours