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
