Barbecue smoking is an everyday warm-weather activity and is increasing in popularity at home and in restaurants. In restaurants, it can be a year-round activity. Temperature monitoring is essential no matter what the occasion or how exactly you are preparing to smoke. A great resource is the USDA’s guide for safe temperatures for cooking meat. The complexity of cooking different meats is vast and following temperature regulations for cooking meat in line with the USDA and FDA standards is vital.
Safe Temperatures for BBQ Steak & Meats
The process of maintaining safe consumable meat starts with the point of purchase. If the meat is frozen, proper thawing practices must be implemented. With proper thawing, the meat is cooked evenly and at the correct temperatures. Putting frozen meat in the refrigerators for slow defrosting ensures the meat will continually be kept at a safe temperature, and also provides the opportunity to keep it refrigerated if not being cooked immediately. Once the meat is fully defrosted, marinating takes place. Marinating must take place in the refrigerator and marinated meat must not be left out. If the meat is left out, there’s the possibility it will reach unsafe temperatures, making it unfit for consumption.
Once the meat is defrosted and marinated, barbequing is the next (and most important) step. Keeping a close eye on the temperature of the meat while it’s cooking is important, but the temperature of the barbeque and smoke is also vital to ensure you are cooking flavorful and safe-to-consume meats. The general guideline for cooking temperatures to prevent foodborne illness is as follows:
Resting meats such as pork, beef, and ground beef are an important aspect of barbeque smoking, as they continue to cook for a short period after it is removed from heat. The timing of the resting period depends on the temperature of the meat, but any kind of meat will not cook more than 3-5 degrees in the resting period. Having a meat thermometer can help this process go much smoother, as it’s easy to monitor the temperature of meats during both cooking and resting time.
Monitoring Time & Temperature for Smoking BBQ Meats
To have the most flavorful outcome, smoking temperatures must also be taken into consideration. Some temperatures have to be significantly higher than the final internal temperatures of the meat that is being cooked. For briskets, roasts, and any other cuts of beef, the smoking temperature is best between 225-250 degrees, with a 1.5-hour per pound cooking time. For poultry, the smoke should be between 275-350 degrees, and cooked for 1-2 hours. It’s highly recommended that internal temperature be checked between the first and second hour. For a more in-depth detail of smoking temperatures, refer to the chart below:
Watching over smoking temperatures is important but can easily go wrong. For instance, in Gulfport, MS the smoker in Murky Waters BBQ, a restaurant on 27th Avenue, exploded. This was caused by grease in the smokestack, which could have been avoided if regulations for cleaning and temperature were kept in place.
Monitoring meat temperature throughout the smoking process is key; from the initial point of purchase to its refrigeration storage before cooking to the actual cooking itself.
Check out this infographic to learn more about BBQ smoking temperatures:
click to enlarge
