Smoked poultry takes protein that’s often not as tasty as pork and beef and makes it taste a whole lot better.
Be sure to not overcook lean poultry cuts like breast and tenderloins. Aim for 155°F (68°C) to 160°F (71°C) and let the carryover bring it on up while it rests.
Time & Temp Chart (SAE)
Time & Temp Chart (Metric)
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A printable brisket system that shows you:
A printable pork butt timeline, tenderness guide, and cook log in one simple system.
