Food is everything
the magazine

Food is everything, the magazine
YOUR DESTINATION FOR EXCLUSIVE SUMMER PRODUCTS



Tips

Cooking Guide for big pieces of meat

Even though their large formats can be intimidating, dare to choose big pieces of meat this summer! These cuts are simple and easy to smoke or grill, as long as you have the time! The following tips will allow you to cook them without making mistakes.

1. Beef breast (brisket)

Step 1 (Put the meat directly on the grill)

Smoker or BBQ temperature: 275 °F 
Cooking type: indirect 
Cooking time: about 5 hours 
Internal temperature of the meat: 170 °F

Step 2 (Wrap the meat in aluminum foil)

Smoker or BBQ temperature: 275 °F 
Cooking type: indirect 
Cooking time: 3 to 5 hours 
Internal temperature of the meat: between 200 and 205 °F 
Rest time: 1 hour 
Type of wood chips for smoking: cherry, hickory, apple wood

2. Beef short ribs

Step 1 (Put the meat directly on the grill)
Smoker or BBQ temperature: 275 °F 
Cooking type: indirect 
Cooking time: about 3 hours 
Internal temperature of the meat: 170 °F (a caramelized crust has formed on the surface)

Step 2 (Place the meat on two layers of aluminum foil)
Smoker or BBQ temperature: 275 °F 
Cooking type: indirect 
Cooking time: about 1 hour 
Internal temperature of the meat: 205 °F 
Rest time: 20 minutes 
Type of wood chips for smoking: maple, oak or hickory

3. Picnic pork shoulder

Step 1 (Put the meat directly on the grill)
Smoker or BBQ temperature: 250 °F 
Cooking type: indirect 
Cooking time: about 4 to 5 hours 
Internal temperature of the meat: between 160 and 170 °F

Step 2 (The meat is placed on two layers of aluminum foil)
Smoker or BBQ temperature: 275 °F 
Cooking type: indirect 
Cooking time: about 2 hours 
Internal temperature of the meat: 205 °F 
Species of wood chips for smoking: maple, apple wood

4. Pork flank

Smoke (the whole piece)
Smoker or BBQ temperature: 250 °F 
Cooking type: indirect 
Cooking time: about 2 hours 
Internal temperature of the meat: 145 °F 
Rest time: 30 minutes 
Use: cut into slices to cook the same way as store-bought bacon.

Wire rack (in about inch slices)
BBQ temperature: preheated to 500 °F, then lower to minimum just before cooking. 
Cooking type: direct 
Cooking time: 1 minute on each side (repeat until desired doneness) 
Type of wood chips for smoking: maple, apple wood, cherry

5. Pork side ribs (Saint-Louis style)
Smoker or BBQ temperature: 250 °F 
Cooking type: indirect 
Cooking time: about 2 hours 
Internal temperature of the meat: 205 °F 
Type of wood chips for smoking: apple wood, cherry, oak

6. Tomahawk

Step 1
Temper outside the refrigerator: 20 minutes 
Smoker or BBQ temperature: 300 °F 
Cooking type: indirect 
Cooking time: about 2 hours 
Internal temperature of the meat: 125 °F

Step 2
Remove the tomahawk from the BBQ or smoker 
BBQ temperature: maximum 
Cooking type: direct 
Cooking time: two minutes per side, or more, depending on the desired doneness. 
Internal temperature of the meat: 
Rare: 130 °F 
Medium: 140 °F 
Medium / well done: 150 °F 
Well done: 160 °F 
Rest: 5 minutes 
Type of wood chips for smoking: hickory, mesquite, maple.

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