At least a few times a week we get asked for details about how we smoke our meats. It’s a great question and one that we can’t answer quickly.
It’s really an art, involving decisions about the weight of each individual cut of meat and how much wood to add to our workhorse Southern Pride Smoker.
We CAN tell you the following averages!
Briskets are smoked for 11-13 hours at around 225 degrees.
Pork Butts are smoked for 12-14 hours at the same temp.
Chicken Quarters take about 2 hours at 290 and Thighs are around an hour at 250.
The entire process for Ribs takes close to 6 hours.
Each meat is individually temped and evaluated before it leaves the smoker.
Sounds like a lot of work, right? Good thing JT and the guys in the kitchen enjoy it!
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