We hear that true BBQ is cooked “low and slow” – low temp and slow, meaning that it takes longer than faster methods of cooking such as grilling. But how slow? What is slow?
Here are some general guidelines for various cuts of meat. All times assume a consistent smoker temperature of 225 – 250°.
- Beef Brisket – 10 – 14 hours
- Pork Ribs (Spare or Baby Back): 5 -7 hours
- Pork (“Butt” or “Picnic” – parts of the shoulder): 10 – 14 hours
- Chicken Thighs/Legs: 3 hours
Each of these foods can vary somewhat based on “hot spots” in a smoker, ambient temperature, wind, etc., but these guidelines put you in the ballpark. Check my other articles to find out some of the keys and steps taken when preparing and cooking each of these meats.