Meat Smoking Guide
Meats covered in this guide: Click to view
Beef Poultry Fish and Seafood Lamb Pork
BEEF
LAMB
PORK
POULTRY
FISH & SEAFOOD
Cut of Beef
Smoker Temp
Target Internal Temp
Spices / Marinades
Tips & Tricks
Brisket (Whole Packer)
105°C – 120°C
95°C – 100°C
Coarse kosher salt, coarse black pepper, garlic powder.
Wrap in butcher paper at 70°C to push through the "stall". Pull when it feels "probe tender" like warm butter. Rest for 2+ hours.
Beef Ribs (Short/Dino)
120°C – 135°C
95°C – 98°C
Heavy black pepper, sea salt, garlic powder, paprika.
 
Do not remove the back membrane; it holds the meat to the bone. Spritz with apple cider vinegar hourly.
Chuck Roast
110°C – 120°C
95°C (slice) or 98°C (pull)
Onion powder, garlic powder, smoked paprika, salt, pepper.
Known as "Poor Man's Brisket." Wrap in foil with beef broth and butter at 70°C to prevent it from drying out.
Tri-Tip
105°C – 110°C
54°C – 57°C (Med- Rare)
Santa Maria rub (garlic, dried parsley, salt, black pepper).
Smoke low until it hits 48°C, then sear it over blazing hot coals for 2 mins per side (the "Reverse Sear" method).
Prime Rib (Rib Roast)
110°C – 120°C
54°C – 57°C (Med- Rare)
Olive oil binder, heavily coated in rosemary, garlic, salt, pepper.
Tie the roast with butcher's twine for even cooking. Pull at 50°C and rest; carry over heat will finish the cooking.
Beef Tenderloin
105°C – 115°C
54°C (Med- Rare)
Simple sea salt, cracked pepper, garlic, thyme.
Extremely lean and cooks fast. Wrap in bacon or smoke briefly and reverse sear. Never cook past medium.
Beef Cheeks
120°C – 135°C
98°C+ (Probe tender)
Salt, pepper, cumin, chili powder.
Smoke for 3 hours, then braise in a foil pan with beef broth/stout beer until they fall apart. Perfect for barbacoa tacos.
Top/Bottom Round
80°C – 105°C
54°C (Roast beef)
Heavy cracked pepper, garlic powder, onion powder, salt.
For pit beef sandwiches, slice paper-thin against the grain. Alternatively, slice raw and smoke at 80°C for beef jerky.
Flank / Skirt Steak
110°C
54°C (Med- Rare)
Fajita marinade (lime juice, soy sauce, cumin, chili powder).
Smoke for just 30-45 mins for flavor, then sear hard on high heat. Slice very thin against the grain.
Oxtail
120°C – 130°C
95°C – 98°C
Caribbean jerk or SPG (Salt, Pepper, Garlic).
Smoke for 2 hours for bark and flavor, then transfer to a braising liquid (broth/wine) until meat separates from the bone.
Copyright www.braaiessence.co.za Patent No:2025/08868 Trademark No:2025/37371 Bosveld Brands (Pty) Ltd
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Braai Essence
Copyright www.braaiessence.co.za Patent No:2025/08868 Trademark No:2025/37371 Bosveld Brands (Pty) Ltd
Meat Smoking Guide Beef Poultry Fish and Seafood Lamb Pork
BEEF
LAMB
PORK
POULTRY
FISH & SEAFOOD
Tap to view
Smoking Details
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105°C – 120°C
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Tips:
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120°C – 135°C
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110°C – 120°C
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Smoker Temp: 105°C – 120°C. Target Temp: 95°C – 100°C. Spices: Coarse kosher salt, coarse black pepper, garlic powder. Tips: Wrap in butcher paper at 70°C to push through the "stall". Pull when it feels "probe tender" like warm butter. Rest for 2+ hours.
Smoker Temp: 120°C – 135°C. Target Temp: 95°C – 98°C. Spices: Heavy black pepper, sea salt, garlic powder, paprika. Tips: Do not remove the back membrane; it holds the meat to the bone. Spritz with apple cider vinegar hourly.
Smoker Temp: 110°C – 120°C. Target Temp: 95°C (slice) or 98°C (pull). Spices: Onion powder, garlic powder, smoked paprika, salt, pepper. Tips: Known as "Poor Man's Brisket." Wrap in foil with beef broth and butter at 70°C to prevent it from drying out.
Smoker Temp: 105°C – 110°C. Target Temp: 54°C – 57°C (Med-Rare). Spices: Santa Maria rub (garlic, dried parsley, salt, black pepper). Tips: Smoke low until it hits 48°C, then sear it over blazing hot coals for 2 mins per side (the "Reverse Sear" method).
Smoker Temp: 110°C – 120°C. Target Temp: 54°C – 57°C (Med-Rare). Spices: Olive oil binder, heavily coated in rosemary, garlic, salt, pepper. Tips: Tie the roast with butcher's twine for even cooking. Pull at 50°C and rest; carryover heat will finish the cooking.
Smoker Temp: 105°C – 115°C. Target Temp: 54°C (Med-Rare). Spices: Simple sea salt, cracked pepper, garlic, thyme. Tips: Extremely lean and cooks fast. Wrap in bacon or smoke briefly and reverse sear. Never cook past medium.
Smoker Temp: 120°C – 135°C. Target Temp: 98°C+ (Probe tender). Spices: Salt, pepper, cumin, chili powder. Tips: Smoke for 3 hours, then braise in a foil pan with beef broth/stout beer until they fall apart. Perfect for barbacoa tacos.
Smoker Temp: 80°C – 105°C. Target Temp: 54°C (Roast beef). Spices: Heavy cracked pepper, garlic powder, onion powder, salt. Tips: For pit beef sandwiches, slice paper-thin against the grain. Alternatively, slice raw and smoke at 80°C for beef jerky.
Smoker Temp: 110°C. Target Temp: 54°C (Med-Rare). Spices: Fajita marinade (lime juice, soy sauce, cumin, chili powder). Tips: Smoke for just 30-45 mins for flavour, then sear hard on high heat. Slice very thin against the grain.
Smoker Temp: 120°C – 130°C. Target Temp: 95°C – 98°C. Spices: Caribbean jerk or SPG (Salt, Pepper, Garlic). Tips: Smoke for 2 hours for bark and flavour, then transfer to a braising liquid (broth/wine) until meat separates from the bone.
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*Target Temp = Internal Temperature
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