Cooking Guidelines - Pit Boss COMPETITION Serie Manual Del Propietário

Smoking and grilling styles of cooking can give you different results based on time and temperature. For best results, keep a
record of what you cooked, at what temperature, how long you cooked for, and the results. Adjust to your taste for the next time.
Practice makes perfect. The culinary art of hot smoking refers to longer cooking times, but results in more natural wood flavor
(and a sought-after Pink Ring) on your meats. Higher temperatures result in a shorter cooking time, locking in less smoke flavor.
TIP: For best results, allow time for meats to rest after cooking. This allows the natural juices to migrate back into
the meat fiber, giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and up to 60 minutes,
depending on the size of the protein.
COOKING STYLE
Temperature
93-135°C / 200-275°F
Range
BEEF
Size
Rib-eye Roast, 2.26 - 2.72 kg / 5 - 6 lbs.
boneless
Rib Roast 5.44 - 6.35 kg / 12 - 14 lbs.
Sausage (fresh) All sizes
Roast (bone-in) All sizes
Ribs All sizes
Brisket 7.25 - 3.62 kg / 16 -18 lbs. Cook until internal temperature reaches 91°C / 195°F
PORK
Size
Ham (cooked) All sizes
Ham (fresh) 4.53-5.44 kg / 10-12 lbs.
Sausage (fresh) All sizes
Loin Roast 1.36-1.81 kg / 3 - 4 lbs.
Rib Crown Roast 1.81-2.26 kg / 4 - 5 lbs.
Boston Butt 3.62-4.53 kg / 8-10 lbs.
(Pork Shoulder)
Ribs All sizes
Chop (loin, rib) All sizes
LAMB
Size
Roast (fresh)
2.26 - 2.72 kg / 5 - 6 lbs.

COOKING GUIDELINES

HOT SMOKING
135-162°C / 275-325°F
Rare - 54°C / 130°F
4- 5 Hours
Cook until meat pulls from the bone (approx 4 - 6 hours)
Reheat - 60°C / 140°F
2 - 2¾ hours
Cook until meat pulls from the bone (approx 4 - 6 hours)
Cook until meat pulls from the bone (approx 4 - 6 hours)
Rare - 54°C / 130°F
ROAST BAKING (Medium)
162-190°C / 325-375°F
APPROXIMATE COOKING TIME
Medium - 60°C / 140°F
1½ - 2 hours
2½ - 2¾ hours
Medium - 66°C / 150°F
1 - 2 hours
1½ - 2 hours
Medium - 60°C / 140°F
5 -6 Hours
GRILL (Medium/High)
204-215°C / 400-420°F
Well Done - 65°C / 150°F
4 - 5 hours
Well Done - 71°C / 160°F
7 - 8 hours
4 - 5 hours
2 - 3 hours
2 - 3 hours
93 - 98°C / 200 - 210°F
Internal Temperature
Well Done - 71°C / 160°F
15