Here at Cookshack, we sell a variety of industrial cookers, including smokers. Many catering companies buy our smokers and use them to prepare meat for their clients. However, not every caterer knows how to smoke every type of meat properly. As such, we are often asked how long meat should be smoked, at what temperature it should be smoked and what temperature it should be cooked to. Below are different types of meat that are commonly smoked along with smoking directions. All temperatures listed are Fahrenheit.
There are many different cuts of beef that can be cooked in a smoker, including prime rib, chuck roast, and tri-tip. One of the most common cuts of beef that can be cooked in a smoker is beef brisket. If you are looking to cook beef brisket in your smoker, you should smoke the brisket for 12 to 20 hours at 225 to 250 degrees. The internal temperature of the meat should be at 190 to 205 degrees. Another common beef item that is cooked in a smoker is beef back ribs. Cook these for two to four hours at 225 to 250 degrees. The internal temperature of the meat when it is done is 185 to 190 degrees.
Pork butt is one of the most common cuts of pork prepared in a smoker. After being smoked, pork butt can be shredded for pulled pork tacos, nachos or sandwiches. Pork butt should be smoked for one and a half hour per pound of pork at 225 to 250 degrees. When done, the meat should have an internal temperature of 205. Pork spare ribs are another common type of pork cooked in a smoker. Pork spare ribs should cook for five to seven hours at 225 to 250 degrees. When done, they should have an internal temperature of 180 to 185 degrees.
Lamb can be prepared in a smoker. Lamb shank is one of the more common types of lamb prepared in a smoker. Cook lamb shank for four to five hours at 225 to 250 degrees. When thoroughly cooked, the internal temperature will be 190 degrees.
Poultry, including chicken and turkey, are commonly prepared in a smoker. All cuts of chicken should be smoked at 275 to 350 degrees and have a final internal temperature of 170 degrees. Turkey should be cooked at 275 to 350 degrees and have a final temperature of 170 degrees, aside from turkey breasts which should have an internal temperature of 165 degrees.
The last type of meat you may want to prepare in a smoker is fish. Salmon and tilapia filets can be cooked for about an hour at 220 degrees. When done, their internal temperature should be 145 degrees. Shrimp should be smoked for 20 to 30 minutes at 225 degrees.
Are you looking to purchase a smoker for your catering business? Here at Cookshack, we have a good selection of industrial smokers available for you to select from. Contact us today to see our inventory.