IDEAL RANGE

225°F – 275°F

- Lower temps = more smoke flavor

- Higher temps = faster cook

Consistency matters more than perfection.

CHOOSING YOUR WOOD

Oak (Texas Standard)

- Balanced smoke

- Great for beef

Hickory

- Strong, bold flavor

- Best for pork

Fruit Woods (Apple, Cherry)

- Mild, slightly sweet

- Great for chicken and pork

COMMON SMOKED PROTEIN GUIDE

BRISKET:

- 225°F – 250°F

- Cook until probe tender (not just temp)

RIBS:

- Low & slow

- Wrap optional depending on style

CHICKEN:

- 250–300°F

- Slightly higher temps for better skin

THE STALL

Don't panic!

Around 150–170°F, meat may stop rising in temp.

This is normal.

Options:

- Wait it out

- Wrap (Texas crutch)

TO WRAP OR NOT TO WRAP

WRAPPING:

- Speeds up cooking

- Locks in moisture

NOT WRAPPING

- Better bark

- Longer cook

MOISTURE MANAGEMENT

- Use a water pan if needed

- Don’t constantly open smoker

- Spritz occasionally (optional)

PRO TIPS

- Smoke flavor stops penetrating early—don’t overdo wood

- Let meat rest after cooking (critical step)

- Internal feel matters more than exact temp