Smoking meat is not about how long it will take. I get this question quite a bit. I appreciate it is important to know the cooking time when your guests are arriving at 4 pm. Here is the issue. There are so many variables involved in establishing a cooking time for a piece of meat. I always recommend using an instant-read meat thermometer. Here are just a few things to consider:
- Thickness of the meat
- Density of this particular cut of meat
- Ambient temperature outside
- Internal smoker temperature
- How many times did you open the smoker lid
- Are there multiple pieces of meat in your cook?
You get the idea. So please use all cooking times as just a guideline. Whether you are doing a reverse sear on a rib eye steak or smoking a pork butt to make some pulled pork – an instant-read meat thermometer is a must to get it right.
Internal meat temperature is the only measure that counts!
For more information on these important smoking tools please review these links.