Great website. Trim excess fat off brisket to make smooth-even surface. 2. In 1938, under the direction of novelist and historian Lyle Saxon, The Federal Writers' Project of the Works Progress Administration produced this delightfully detailed portrait of New Orleans. This means minutes or hours per lbs calculations are always just an estimate. Moved on to pork recently, done the forgivables ( belly , sausage, loin) and now getting on to cheeks , butt and shoulders. The ideal temperature for smoked brisket is usually between 195-205°F with many pitmasters aiming to pull right on the 203°F mark. The stall happens when the internal temperature stops rising. But when we smoke normally one cooks slow at around 220f. and yes a lower temp would have been better. They use clean heat during cooking. What Is the Temperature Danger Zone? It has a reputation for being hard to cook, but anyone can learn how to do it. To get it right, you need a lot of time and patience. Please help. Otherwise it sounds good. Pink butcher paper is all the craze these days. It really has help me understand the whole process cooking low and slow. See 3 of the best beef brisket injection recipes below, as well as a guide and tips on how to inject the right way. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Bare Naked Brisket (no wrap) A brisket is a tough cut of meat which makes it the perfect choice for low and slow cooking. Some smokers require a water pan to retain moisture. The guests are almost here, you thought you allowed plenty of time for the brisket, but your thermometer has been reading the same temperature for the last 2 hours. This involves pulling the brisket off early when the temperature stalls. Food Safety 101, https://www.smokedbbqsource.com/guide-to-wrapping-brisket/, The Best Smoker Thermometers for Mastering Temperature Control, Smoking Times and Temperatures Chart: Free Printable Download, Smoking Your First Brisket – Advice From Aaron Franklin, The whole muscle jiggles like a bowl of jello. This will serve as a good opportunity to check the temperature of the smoker and add more fuel, if necessary. I’m just being a stubborn old git. Give yourself plenty of time. 4 or 5 hours max of smoking and returned it to the egg until it hit 203 F. Completely disagree when the recipe says to “wait out the stall.” The stall happens when your driving off moisture (and heat) fast enough that it keeps the meat at a constant temp, usually around 165 – 170. This evens out the temperature. When this happens to you you’ll know that the stall is just a natural process that happens when a brisket hits around 165 degrees. If you overcook it, it will come out dry and chewy. While the actual cook time varies with each brisket, you should allow at least 1 hour and 15 mins per pound of brisket when the cooking temperature is set to 250°F. Cook the brisket until the internal temperature reaches 203°F/9°5C. This book explains everything you need to know—picking the right pellet flavors, maximizing the potential of your smoker-grill, and mastering cold-smoke and slow-roast techniques. Remember that this is just a starting point to help you out. I put mine on at room temp after marinating it over night in beer. Your email address will not be published. It is based on Aaron Franklin's methodology, which is well known to be the gold standard for Texas-style smoked brisket. 225-250 for 6 to 8 hours. 275 is too high IMO. As the meat cooks, moisture is released and evaporates, cooling the meat down. The temp you take it off at no longer is set. It can rest for as long as six hours if necessary. Just because you need to cook something for 12 hours, doesn’t mean you need to keep feeding in more wood. I’m actually based in Australia and still use Fahrenheit for all things barbecue because it’s easier than converting everything. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further. Required fields are marked *. Brisket math: 10 lb Brisket x 1.25 hours = 12.5 hours cooked @ 250 degrees. From the author of South's Best Butts and A Southern Gentleman's Kitchen, an all-around grilling cookbook showcasing different methods and diverse cuisines, as well as sought-after stories and recipes from America's all-star grillers Matt ... In Texas Eats, Walsh covers the standards, from chicken-fried steak to cheese enchiladas to barbecued brisket. Make sure you remember the 4-hour window (or stock up on toilet paper) and you’ll be good. When and if you ever update your chart could you give more of a variance with temp and time. A great way to feed a crowd, or as a simple family meal, there's more to barbecues than burnt burgers! Barbecuing is an enjoyable and relaxing way to prepare a meal, bringing family and friends together. Mix all the dry ingredients together and rub the brisket well with the seasoning mix (reserve any remaining for future brisket). For smaller food like sausages, pork ribs or fish, it’s much more important to use an instant read thermometer to check for internal temperature. Franklin also prefers to wrap his brisket in butcher paper when it hits the 165-degree mark. You guys are absolutely fantastic, really appreciate you all. It’s also difficult to give accurate cooking time estimates. If you’re cooking something smaller like fish then a leave-in thermometer won’t work. I have a “novice” question here. In order to make brisket tender, it needs to be cooked for a long time. How well insulated your smoker is and the weather will play a factor in the time it takes (Allow longer if you are you cooking in the snow). The times that I’ve smoked a brisket on the Green Egg, I haven’t had to add more charcoal but I always make sure to load it up to the limit. The USDA guide shouldn’t always be considered gospel though. Leave the lid closed as much as possible to keep the cooking temperature of the smoker stable. I place a couple of small wood chunks on the grill under the brisket to make it âdomeâ when it cooks. Here are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp. Thanks a lot , I’m so glad I took the time to read all the info. Thank you for all the great information. Place brisket on the barbecue and cook until internal temperature reaches 150°F, spritzing every hour or so. Thanks for taking the time to help everyone out with this awesome article! That doesn’t mean it’s “ready”, though. Great info, thanks! Get your gear ready. The outcome was horrendous. Let the temperature come up to about 250°F. Roast brisket for about 1 hour and 15 minutes per pound. Free Chart: Download a free copy of our smoking times and temperatures chart so you can refer back to it whenever you need. Eventually, the internal temperature will continue to rise. You can also get good results by wrapping, we have a full guide to that over here https://www.smokedbbqsource.com/guide-to-wrapping-brisket/. Another question – when choosing the temperature to cook low and slow at, if I have a brisket which is a little bit thinner than I would have liked would I cook it at a slightly lower, or slightly higher temp? Bone in ham is done as the bone pokes through the top about a half inch. Their current recommended done temp for steak would leave many carnivores shaking their heads at their overcooked steaks. One popular method is to pull the brisket off and wrap it after it reaches 185 to 195 F. Double or triple wrap it in butcher paper, push the probe through the wrap, and return it to the smoker. Chef Cox has appeared on Food Networkâs Beat Bobby Flay, BBQ Master Steven Raichlenâs Project Fire on PBS and participated in multiple epicurean events, including the Pebble Beach Food & Wine Festival, Taste of Yosemite, Santa Barbara Wine Auction, Slow Food Nation in Denver, Big Green Eggâs annual EGGtoberfest and the Los Angeles Food & Wine Festival. Looking for suggestions. Your email address will not be published. A hand held probe can be handy to check meat temp, but you may want to consider a leave in probe like the Smoke or Maverick ET-733 so that you can keep an eye on it while you are away from your smoker. Use high-quality meat (USDA Prime grade recommended and Choice at minimum). Master the art of barbecue with expert-backed recipes and guidance This comprehensive barbecue and grilling cookbook gives you the tricks, tips, and recipes to create finger-licking goodness in your backyard--from American classics to ... Since we are cooking at a low temperature of 225F and spritzing the ribs to keep … Journal is as important as a meat thermometer, butcher paper, brisket slicing knife, or even Traeger rubs. This is the handy, portable 6x9 pocket-sized notebook with 106 formatted log sheets. Maybe you will be lucky and get it right the first time, but it might take you a few tries to be successful. For newcomers to BBQ, top of their list on beef cuts to conquer sits brisket. Controlling the temperature inside your grill, compare ideal ‘done’ temperatures with the USDA minimum recommendation. If you are new to smoking then cooking for 4-16 hours at a time presents a whole new series of challenges that you just don’t experience during regular cooking. a hard wood log and some charcoal will last hours. use a drip pan and ensure there is always water in it. This helps keep the muscle from drying out. Ive noticed I get a lot of minerals from the meat in the bottom of my smoker. Maintaining a consistent temperature and knowing exactly when to pull your meat off the smoker are two of the most important skills to nail if you want to cook great barbecue. April 27, 2021 January 26, 2021 aku yang tidak kau ini itu dan di anda akan apa dia saya kita untuk mereka ada tahu dengan bisa dari tak kamu kami adalah ke ya orang tapi harus pergi baik dalam sini seperti hanya ingin sekarang semua saja sudah jika oh apakah jadi satu jangan Notes 1) This list was created using While it might seem like an overwhelming project, smoking a perfect brisket can be done. This usually takes 8-12 hours. I’m a Newby and have cooked a whole chicken and loved it. Found inside – Page 326The meat will continue to cook from carryover heat, raising the temperature about 5°f. ... Franklin Barbecue's All-Natural Smoked Angus Brisket It's an undisputed fact that barbecue in Texas means beef brisket. Prior to December 2009, ... Be patient â it can take a few hours to get past this stage. Set the EGG for indirect cooking using the convEGGtor at 275°F/135°C, using soaked oak or mesquite chips. Or a spreadsheet version I can convert by myself? It is sturdy, moisture and heat resistant, and won’t affect the meat’s flavor. Yes, you won’t be able to get the indirect heating without it. Solid article guys! This means you need to be constantly monitoring the internal ‘ambient’ smoker temperature, and the temperature in the center of your piece of meat. I ‘m new to this have a pellet grill . The other probe can be inserted into the thickest part of the meat. Not 100% sure when I’ll get it done though so stay tuned. Depending on the size, it could take as long as 18 hours to smoke a brisket. Ribs are safe to eat at 145°F but they aren’t usually considered done around 190-203°F when the fat and collagen have had a chance to melt and become tender. [liblouis-liblouisxml] Re: List of UEB words. This will speed up the cooking time but soften the bark. Need all help I can get. If you want an internal temperature of 200 F, you should remove it from the smoker at about 190 F. A packer is a big piece of meat with two muscles and a fat cap. SmokedBBQSource is supported by its readers. Some pellet smokers come with two probes so you can put one in the flat and one in the point. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue. At that size, I would have wrapped it tight in tinfoil after approx. Aaron uses appearance and feel of the brisket to measure when it’s done but he has smoked thousands of briskets. The fact is, you can produce excellent barbecue cooking low and slow at 225°F or hot and fast 350°F+. I always do 225 max on the egg, internal to 195 usually about 10-12 hours cook time, then immediately remove at 195 and wrap in foil then a towel and place it in a cooler for 2-3 hours to finish itself off. Add to the grill until the internal temperature hits 185° Approx. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. That's approximately 4 hours and 36 minutes for a 4 pound brisket. On the other hand, some of the ‘done’ temperatures in our guide above well exceed the USDA recommendation. We’ve also included an approximate cooking time, but you should always use temperature to determine when the meat is done cooking. Found insideCan you smoke a brisket at home that's as good as the brisket people stand in long lines for at Franklin Barbecue in Austin, Texas? Maybe, if you sweat the details like pitmaster Aaron Franklin. This recipe is adapted from his ... Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world—outside on the grill, as well as in the kitchen. We have mostly stuck with the ‘low and slow’ smoker temperatures and times in this guide. I use a lot of cyan in the rub. " Queso (aka chile con queso) is a spicy, cheesy, comforting cult favorite that has long been a delicious addition to any party, barbecue, or family gathering. This is at 240 degrees …. At the end of the day, creating the perfect smoked brisket might take some practice. This is a good option if you are in a hurry. Injecting adds moisture, as well as ramps up the flavor profile. Step up your barbeque game. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart. Barbecue is more than a great way to cook a tasty dinner. Then you wrap it in foil, reinsert the probe, and return it to the smoker until it’s done. THE FIRST ALL-ENCOMPASSING GUIDE TO THE WILDLY POPULAR EGG-SHAPED CERAMIC COOKER THAT’S BLOWING UP THE WORLD OF BARBECUE Organized into 52 tutorials that combine a valuable kamado cooking technique with a delicious recipe, this book takes ... Once you know when to pull it off the smoker and what the internal temperature should be, you are on your way to a tasty meal that will be the talk of the town. When smoking meats like beef brisket or pork butt over extended periods, the internal temperature of the meat can seem to plateau or stall at around 160°F (71°C)—it can even drop slightly. We hope you find the above smoking temperature charts helpful. Before you use any old flour you have in your pantry you should learn why the type of flour is important,…. It has really brushed up on my smoker/ bbq skill. The brisket should be cooked between 195-203 for best results. The shape, thickness and diameter of the meat can all be as important as the weight. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin’ with Myron Mixon will fire you up for a tasty time. It allows you to navigate a scorching hot pizza oven and easily reposition your pizza without any risk to life and limb. You also need to be careful you get the right type of smoke. Check it every hour until reaches 200 F. Others recommend pulling it off and wrapping it at 160-170 F. Still another option is not to pull it off and wrap it at all, but to wait out the stall. Bring this book out to your smoker, and enjoy the journey. Some grills and smokers come with a built-in thermometer. A book that draws on old letters, journals, newspapers, dairies and travelogues traces the history of a favorite American pastime, from its origins among the Native Americans to its present-day popularity. Whether you’re smoking beef brisket, pork butt, fish or sausage, use this chart to know what temperature to smoke at and at what temp your food is cooked at. These are the recipes everyone should know how to make— the juiciest burgers, barbecue chicken that’s moist not tough, tender grill-smoked pork ribs, the greatest steak (and grilled potatoes to serve alongside). Do you advise wrapping or putting meat in a roast tin ? Coffee stout works well. Fish and seafood smoking times and temperatures, The problem with relying on temperature charts, Welcome to the (meat smoking) danger zone, There's a big difference between 'done' and 'ready to eat', How to accurately measure smoker and meat temperature, 3. BBQ purists call this cheating, but who cares. By any chance is there a version in Celsius for non US folks? It usually occurs at around 150 F and can last for several hours. It was great. It’s on my list to create a version of this chart in Celsius, but not something I’ve been able to get around to. Found inside – Page 158Franklin Barbecue and Franklin Steak Aaron Franklin, Jordan Mackay. steps REST THE BRiskET, THEN serve. ... You'll probably notice the internal temperate of yourbrisketwill continueto climb after youremove the meat from the cookerthat's ... Use a mustard just enough to coat a thin layer to keep seasonings sticking to the meat. You need to make sure you don’t freak out when you see a temperature spike. The worst fear of any outdoor cook when tackling brisket is it drying out. When I smoke a brisket, I keep the temp at 225. At The Bear and Star, Chef Cox presents ârefined ranch cuisine,â inspired by Texan family recipes and a California sensibility. Always completely thaw meat before adding to the smoker. During this process, the outside cools off while the inside continues to cook. Then you get stuck in a cycle of over adjusting. Also, I only do the wood chips at the start otherwise, you might get “too much” smoke in the meat and it could ruin the taste – IMO. It’s especially helpful as a relative newbie to be able to quickly check the time, temperature and average cooking time in one easy place. Some people will laugh and say you can tell how done something is by poking it, we can assure you that’s BS. There is also no exact temperature when determining when a brisket or pork butt is perfect. You can wrap your meat but you would do that for other reasons. 1 6-9 lbs. You can still overcook barbecue, even when cooking low and slow. This is a great recipe and worked perfectly, with one exception: There is way too much salt in the rub (1 lbs!). How do you get the salt stay on the meat? Also, when the internal temp stops rising, this is called a stall, and you have to wait it out. The ideal temperature for smoked brisket is usually between 195-205°F with many pitmasters aiming to pull right on the 203°F mark. Including an intro section on the tricks of the trade and a collection of foundations and finishes at the end, this book will have you cooking meat like a seasoned pro. Cook to 195 -210 with the Egg stable at about 225. Maintaining a stable temperature between 225-250°F can be a bit of a challenge. Do you use an oil to hold that much salt. If you are smoking a whole packer, it will take at least 8 hours to reach its ideal temperature if you wrap it and longer if you don’t. I use a WiFi connected temp probe that will alert if meat or grill goes out of range. 225 is now no longer the standard of BBQ. Offers basic techniques for smoking all kinds of meat with an charcoal, gas or electric smoker, or even a simple charcoal or gas grill. Original. Feature CC Image courtesy of in2k on Flickr, The polenta vs grits debate is something that has been around for a long time. The goal is to get the internal temperature of your brisket to 203 degrees. Found inside – Page 165... brisket Fette features Sau, combined the coffee with rub Austin from 'cue Brooklyn legend Aaron Franklin's Espresso Barbecue ... Cook until the outside is darkly browned and the internal temperature is about 170°F, 10 to 12 hours, ... Keeping brisket moist through the long cooking process can be a challenge. The picture below shows an ideal thermometer setup for smoking a pork butt. You need to remember that brisket will continue to cook while you rest it can increase by 10°F or more. In this chart on amazingribs.com you can compare ideal ‘done’ temperatures with the USDA minimum recommendation. Whatever temperature you aim for, you should remember the temperature can rise another 10 degrees after you pull it from the smoker. Just stick the brisket under the broiler of your oven for a few minutes. Don’t wrap it too early or the bark won’t be as crispy. This involves letting a slice of brisket hang from your fingers. When the brisket hits 203°Fdrop it from 3â above a cutting board. The brisket should not bounce, rather it could settle on the board with a âjiggleâ. Almost every beginner panics when they encounter the dreaded “stall”. If running out of time, wrap the brisket in foil when a temp of 170 is reached. Cook poultry to at least the USDA minimum recommendation. since it will only be around 225 was just curious if I would have to add charcoal during the smoke? This usually takes 8-12 hours. Hope that helps. When the smoking portion of the rib cook is complete, the ribs will be around 175F. Mix all the dry ingredients together and rub the brisket well with the seasoning mix (reserve any remaining for future brisket). Be sure to take notes on what you do so you will know what works and what doesn’t work. It is now called probe tender. It allows the heat and smoke to penetrate to give the meat a smoky flavor and help it develop a crispy bark. While you can wrap the brisket in foil, many pros use butcher paper. Just make sure it isn’t touching any bone or sitting in a pocket of fat, as this can make your reading widely inaccurate. Found inside – Page 68This method of brisket preparation owes a lot to Aaron Franklin as well as to the fine folks behind Camp Brisket at ... Return the wrapped brisket to the smoker and continue cooking until the meat reaches an internal temperature of ... One of the best ways to smoke a brisket is on an electric pellet smoker. I’ve seen stalls happen with brisket, boston butt or any other large slab of meat. The definitive guide to one of the most iconic barbecue traditions—Carolina-style chopped pork—from the third generation pitmaster of Sam Jones BBQ and the legendary Skylight Inn, featuring more than 20 family recipes for large-batch ... But the above recommended temp was 275 degrees F. Was this incorrect information, or was John using a larger Brisket? While it’s a good starting point, you can definitely adjust them. The truth is, polenta and grits are both wonderful side dishes to go with…, Pizza peels are an essential part of any pizzaiolo’s tool kit, along with pizza stone and pizza cutter. This process can cause the thermometer not to budge for hours. Often you’ll over adjust and close all the vents, choking off the fire. How to tell when smoked pork butt is done? The Green Egg should be able to hold that temperature for the duration. Brisket is a tough cook at should be started in the middle of the night. If you sign up to receive the chart the email you get will have two links, one of those goes to a version designed to print. It should not fall apart from its own weight but should break apart if you pull on it. Hard to find goog barbecue . I am using a Taeger Lil Tex Elite wood pellet smoker. Sometimes called peach paper, it is made from FDA-approved, food-grade virgin Southern Pine pulp. It’s a normal part of the process to get drippings. This is why we always recommend using a dual probe thermometer setup like the ThermoWorks Smoke. Aaron Franklin explains the stall well in his book Franklin Barbecue: A Meat-Smoking Manifest o: Download a free copy of our smoking times and temperatures chart. If I’m Cooking chicken at 350f I mind as well use my oven then. If the brisket is Waygu it may be ready by 187 or so, prime low 190’s and choice 200 or so. I have wondered this with both brisket and ribs in the past. Let’s take a look at a few of the common places you can find pork belly close to where you live plus…, The secret to great pizza is great pizza dough, and since it’s the primary ingredient, the type of flour you use is going to have a significant impact on the quality of your crust. You will always get better results with a third party probe. If you take another look you’ll notice that a lot of temp suggestions are 225-250°F like you mentioned. Once the brisket has gone through the stall and the temps start to climb more rapidly and the brisket has a nice black bark finish, the next step is to wrap in the wax free butcher paper. and time needed. Any suggestions on types of pellets to use. I’ve ordered a magnetic Fahrenheit temperature gauge for the hood and hope it will be a good guide. It’ll be mushy and falling apart. This is a matter of taste. The right temperature to pull your meat can vary by +/- 10-20 degrees. Close your smoker’s vents, and leave for the temperature to come up to temperature. Learn more. Not long enough to get to room temp, but you donât want to go straight from the cold as this will shock the fibers. Your temperature is way too high for that long of a cooking time, stick between 225-250 8-12 hrs. Ready to start . See full disclosure, © 2021 All Rights Reserved | Smoked BBQ Source. So open this book, fire up your smoker and start impressing family, friends and neighbors with your delicious barbecue. Always get the smoker stabilized before adding your meat by letting it sit for 15 to 20 minutes with a thermometer away from direct heat until the temperature stabilizes. Δdocument.getElementById( "ak_js" ).setAttribute( "value", ( new Date() ).getTime() ); Smokedbbqsource.com is a participant of the Amazon Services LLC Associates Program, an affiliate advertising program – it is designed to provide an aid for the websites in earning an advertisement fee – by means of advertising and linking to Amazon.com products. The bacteria, commonly associated with chicken because of its presence in raw poultry and eggs, can cause severe gastroenteritis…, There is no upside to food poisoning. 2 hours. Over the years they have changed their recommendations several times. The first step on your journey to becoming a master of the pit is knowing exactly what temperature to smoke at, and when to pull your food. If you want to follow the Aaron Franklin brisket spritz technique, you’ll spritz the brisket just once per hour. Finally how does monitor the bbq for over 8 hours while hopefully getting some sleep. It is likely that the point and the flat will register different temperatures and that the flat will be done before the point. This keeps in the heat, moisture, and smoky flavor and reduces bitterness. Im a newbie thanks for this ever so important (unknow by me ) information ??? Butcher paper allows the meat to breathe and prevents it from getting soggy. I also gently spray the brisket with water in a sprayer bottle every 1/2 hour. I can’t wait to do a whole brisket. Do I put the brisket on at room temperature or out of the refrigerator. I think he meant 1 cup there is a typo in the ingredients …. We cover how to properly setup your thermometer in more detail and rank the best leave in and instant read thermometers in our guide to mastering temperature control. The trick is to cook it slowly with indirect heat so that the collagen converts into gelatin. This method takes more time, but the brisket will have a smokier flavor and a crisper bark. Where to Probe Brisket Like a World-Class Pitmaster, Brisket Internal Temp 210 F: A Guide to the Perfect Brisket. Many thanks. To make sure you get the most out of your pizza peel, we’ve run down…, Nothing conjures up fears about food safety and food poisoning faster than the sight of undercooked and bloody chicken, and with good reason. Place the brisket, fat side up, in the foil and loosely wrap. This is cumulative as well. You want a little space between the foil and the brisket. Mopping involves preparing a pot of liquid and seasoning and mopping it onto the meat. But an experienced pitmaster will take issue with any temperature chart. A toothpick or probe should slide in and out of the meat like soft butter wherever you poke it. Each pitmaster has a unique method and style when it comes to smoking brisket. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and ... While going by appearance and texture might work for the pros, we recommend using the internal temperature as a guideline. Depending on what your cooking, there may be more waiting even after the meat is technically ‘done’. At best, it will see you wasting a few days hunched over your new porcelain best friend; at worst, it can have long-term adverse effects on your intestinal health. You probe it with a toothpick and the probe slides in like it was warm butter. All of the following factors can impact smoking time: For more on this topic, we have a whole guide to the main 8 factors the influence cooking time. I’m going to be working on an updated version of this chart with more types of meat and more printer friendly.
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