Did another cook at the weekend, some ribs and then because I had fuel left a Turkey breast. The ribs were lovely but could have done with another 30 minutes. The turkey was dry! I waited diligently until the internal temp it 165f but after reading up a little meat pasteurisation is a combination of both time and temperature so I could have pulled it at 150f as it held there for about 20 minutes!
Minimum Pasteurization Times For Selected Meat Temperatures*
Chicken & Turkey With 12% Fat
136°F (57.8°C) 82 minutes
140 (60.0) 35 minutes
145 (62. 14 minutes
150 (65.6) 5 minutes
152 (66.7) 3 minutes
154 (67. 2 minutes
156 (68.9) 1 minutes
158 (70.0) 41 seconds
160 (71.1) 27 seconds
162 (72.2) 18 seconds
164 (73.3) 12 seconds
166 (74.4) 0 seconds
Ribs went on for 2-1-1
turkey was on for about 5 hours! hence the dryness... I'm still learning.. it went to 150 and stayed there for a good while.. same with 156! I ran out of fuel so foield it and put in the oven at 300.. it quickly climbed to the magic 165.. what silliness.. common sense will prevail from now on. I will take my food to near the "perfect temp" and check for doneness. Brisket I will start to test at 180, pulled pork at 190 and chicken I will take it to 150 and wait 10 minutes to ensure all the bugs area dead.
membrane be gone!
4 racks of baby backs on my wsm 22.5, could have got another on there.. ver glad i got the 22.5 and not the 18.
Smoking - 2 chunks of apple and some auusie heat beads, temp held solid at 250 by the Qmaster Lite.
This is after 2 hours in foil, I brushed liberally with BBQ sauce at this stage and left them on the foil to aid the cleanup operation.
Plateful - not sure the coleslaw is relevant..
Money shot.
Turkey cooked
Turkey dry as a bone! very healthy though. I have already eaten about 2 lbs of turkey since Saturday.. its quite nice with a few salad items on for moisture.
Minimum Pasteurization Times For Selected Meat Temperatures*
Chicken & Turkey With 12% Fat
136°F (57.8°C) 82 minutes
140 (60.0) 35 minutes
145 (62. 14 minutes
150 (65.6) 5 minutes
152 (66.7) 3 minutes
154 (67. 2 minutes
156 (68.9) 1 minutes
158 (70.0) 41 seconds
160 (71.1) 27 seconds
162 (72.2) 18 seconds
164 (73.3) 12 seconds
166 (74.4) 0 seconds
Ribs went on for 2-1-1
turkey was on for about 5 hours! hence the dryness... I'm still learning.. it went to 150 and stayed there for a good while.. same with 156! I ran out of fuel so foield it and put in the oven at 300.. it quickly climbed to the magic 165.. what silliness.. common sense will prevail from now on. I will take my food to near the "perfect temp" and check for doneness. Brisket I will start to test at 180, pulled pork at 190 and chicken I will take it to 150 and wait 10 minutes to ensure all the bugs area dead.
membrane be gone!
4 racks of baby backs on my wsm 22.5, could have got another on there.. ver glad i got the 22.5 and not the 18.
Smoking - 2 chunks of apple and some auusie heat beads, temp held solid at 250 by the Qmaster Lite.
This is after 2 hours in foil, I brushed liberally with BBQ sauce at this stage and left them on the foil to aid the cleanup operation.
Plateful - not sure the coleslaw is relevant..
Money shot.
Turkey cooked
Turkey dry as a bone! very healthy though. I have already eaten about 2 lbs of turkey since Saturday.. its quite nice with a few salad items on for moisture.
Last edited:
