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Cooking Times & Temperatures
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Originally
posted: 03/02/2005
Last updated:
01/08/2008 |
Here are some general guidelines for cooking
times and internal temperatures for various meats barbecued in the the Weber
Bullet, assuming a 225-250°F cooker temperature.
Remember, let large cuts of
meat like whole turkey, brisket, and pork butt
rest after cooking.
This allows moisture to redistribute and reabsorb into the meat. As a
result, more of the juices will stay in the meat when you slice or pull
it.
When roasting a whole
turkey at a higher temperature like 325-350°F, remove it from
the cooker 5-10°F below the desired internal temperature; for a
beef roast like prime rib, 10-15°F below the desired internal temp.
Residual heat will cause the internal temp to rise during the resting
period before carving. See Letting Meat Rest After
Cooking for details.
| |
Time |
Internal
Temperature |
|
Butterflied
Whole Chicken (3-4 lb) |
4 hrs |
160-165°F
breast
165-175°F thigh |
|
Chicken Pieces |
2 hrs |
160-165°F breast
165-175°F thigh/leg |
|
Whole Turkey (10-12
lb) |
5-6 hrs |
160-165°F breast
170-175°F thigh |
|
Whole
Turkey (10-12 lb) at 325-350°F |
2-1/2 to 3 hrs |
160-165°F
breast
170-175°F thigh |
|
Boneless Turkey
Breast |
3-4 hrs |
160-165°F |
|
Back Ribs |
4-6 hrs |
n/a |
|
Spareribs |
5-7 hrs |
n/a |
|
Pork Butt |
1-1/2 to 2 hrs
per pound |
180-185°F
(sliced)
190-205°F (pulled) |
|
Brisket |
1-1/2 hrs
per pound |
180-205°F |
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