A stepwise, low-and-slow method that dries the casing, eases the links through the stall, and finishes cleanly at 160°F (71°C) without split skins or fat-out.
How to preheat a cooler, load wrapped meat, and hot-hold above the danger zone without wrecking bark or juiciness. Practical time and temperature rules for brisket, pork, ribs, and poultry.
A reliable, two‑stage method for smoked chicken with true bite‑through skin: salt dry‑brine overnight, smoke around 275°F (135°C), then finish hot at 350°F (177°C) to render and set the skin.
Run your pit at a steady 300°F (149°C) and dry-brine ahead to get moist turkey breast with bite-through skin—not rubber. This method favors clean smoke, proper salt, and a brief finish if the skin needs it.
Texas-style smoked beef plate short ribs cooked at a steady 285°F/140°C over post oak for a fast, clean render and a pepper-forward bark.
