I have a 20 lb turkey. For the backyard griller or on-the-go meat master. I have a masterbuilt electric smoker and im getting ready to pull 6 chickens out of brine .does it take any longer to smoke 6 birds than just one? A lot of the “Bullet” style smokers suffer from the same design flaw; Ash build up. Better safe than sorry in these situations. Maintain about 225-240°F in the smoker and let the pork butt cook until it reaches an internal temperature of 205°F for fall apart pulled pork. Heating Element: Operating Voltage: 110V; Power: 1500W; Adjustable Temperature Range: 50F-550F (Depends on the size of your smoker/grill). You can hope for continuous smoke for up to 6 hours, at a temperature of 100-120°F. The smoke times were way off for the brisket, an hour and a half per pound was not enough! It also does not heat up easily. Short Ribs Enjoy! Masterbuilt makes professional-grade smokers, fryers, cookers, grills and more. Baby Back Ribs A tip for cooking brisket is that the higher the thickness of flat area, the higher should be the temperature but your smoker temperature should be between 225°F – 250°F. Ground meats include beef, veal, lamb, pork, deer, moose, elk or caribou. Once it reaches 165°F in the breast and thigh, it is done. Will the introduction of the smoke add some heat to get that max temp of the unit of 180 high enough to smoke a wide range of items? I have a large big green egg. Same meat…just cut. I thinking about 19 hours is that crazy? I was trying to find out about smoking meat for storage. I love this modification for many reasons, but the most obvious is you can set your meat and leave for extended periods of time. If you want to check pork ribs for temperature, place the probe between the bones making sure to not touch the bone. Texas rub is great as well! 3. I'm looking forward to trying the Texas style rub in the near future! Depending on the range of the thermometer, you may even be able to monitor the temperature while inside your home. Why is there a difference between USDA safe finished temperature and the Chefs recommended finish temperature? Can you tell me if you smoke say 5 chickens instead of 1 in the smoker how much will this affect the time the chickens smoke for. Monitoring the internal temperature of meat during the smoking process is critical. Appreciated, thanks in advance. This is sometimes because the risk is low or it is strongly believed that the USDA is overshooting the safe done temperature. The smoker should be kept at about 220F, while various meats have different temperatures which they have to reach before they are done. We have a pretty big smoker and I need to do enough to feed roughly 100 people. I had a small, New Braunfels off set smoker. I am using an electric smoker to smoke a Boston butt and we lost power after and hour into smoking and it came back on 6 hours later. My experience is that that ribs from my electric smoker taste as good, if not better than any propane or wood fired ribs I have ever had. Love the Time and Temperature Chart …. I am unable to regulate the heat (I just plug in a wait). How much time to smoke two 9 pound turkey breasts in a Brinkmann smoker using a full pan of Kingsford charcoal buriquets (?)). The only draw back with electric is you will lose the “smoke ring” that competition smokers are looking for. + Free 5-Chapter eCourse on Smoking Meat Basics, Wide-Cut Individual Smoked Pork Spare Ribs, https://www.smoking-meat.com/category/newsletters, https://www.smoking-meat.com/image-files/smoking-times-temperatures-chart-2018.pdf, http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/the_science_of_rubs.html, http://www.smoking-meat.com/may-16-2013-smoked-pork-chops-extra-thick. However, we didn't win last year and had to step up our game!