Section Five: GRILL RECEIPES
BEEF
Size
Heat
Approximate Cooking Time
Internal Temp. Rare - 140*F
Medium – 150º F
Well Done – 160ºF
Steak (New York, Porterhouse,
Rib-eye, Sirloin, T- bone, or
Tenderloin)
¾”
1”
1 ½”
2”
High
Sear 8 – 10 minutes
Sear 10 –12 minutes
Sear 10 minutes, grill 8 –10 minutes
Sear 10 minutes, grill 10 – 14 minutes
Skirt Steak
¼” – ½”
High
5 – 7 minutes
Flank Steak
1-1 ½lbs., ¾”
Med
Sear 4 minutes, grill 8 – 10 minutes
Kabob
1 – 1 ½” cubes
Med
10 – 12 minutes
Tenderloin, whole
3 ½ - 4 lbs.
High/Med
Sear 10 minutes, grill 15 – 30 minutes
Ground Beef Patty
¾”
High/Med
Sear 4 minutes, grill 4 – 6 minutes
Rib-eye Roast, boneless
5 – 6 lbs.
Med
1 ½ -2 hours
Tri-tip Roast
2 – 2 ½ lbs.
High/Med
Sear 10 minutes, grill 20 – 30 minutes
Rib Roast
12 –14 lbs.
Med
2 ½ - 2 3/4 hours
Veal Loin Chop
1”
10 – 12 minutes Direct/Medium
Brisket
Hot Smoke
180°F to 190°F Internal Temp.
COOK TIME GUIDELINES
TIP! For best results a
lways allow for “ Resting Time” . 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. Use foil wrap to form a “tent” over the meat.
Style of Cooking
Hot Smoking
Roast
Baking
(Medium)
Grill / Bake
(Medium / High)
Sear
(High)
Temperature Ranges
200-275°F
275-325°F
325-375°F
400-450°F
450-500°F
The following cooking guidelines are just that “Guidelines”, and are in no way the only way to cook. For best
results and to become a true “Pit Master”, keep a record of what you cooked, at what temperature you cooked;
how long you cooked for; what seasoning you used; what flavor of pellets you used; and the results. Then
adjust to your taste for the next time. Most “Pit Masters” have very thick records. Practice makes perfect.
PORK
Thickness/
Weight
Precooked to
Reheat 140*F
Medium
140—150*F
Well Done
160*F
Ham – Fully Cooked
- Boneless Portion
Smoked Picnic
Whole, bone-in
1”
3 – 4 lbs.
4 – 6 lbs.
5 – 8 lbs.
10 – 12 lbs.
12 minutes
50 minutes–1 hour
1 – 2 hours
1 – 2 ½ hours
2 – 2 ¾ hours
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Loin Roast
3 – 4 lbs.
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1 – 2 hours
2 – 3 hours
Rib Crown Roast
4 – 6 lbs.
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1 ½ - 2 hours
2 – 3 hours
Chop (loin, rib)
3/4” - 1”
1 1/4” - 1 1/2”
10—12 mins.
14—18 mins.
Tenderloin
¾ - 1 lbs.
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20 – 30 minutes
30 – 45 minutes
Loin Roast, boneless
3 – 5 lbs.
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1 ¼ - 1 ¾ hours
1 ¾ - 2 ½ hours
Boston Butt (Pork Shoulder)
- Fall Off The Bone
8 - 10 lbs.
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200-210°F
Internal Temp.
The style of cooking used will give you different results. Hot Smoking means longer cooking times but results
in more natural wood flavor or “Pink Ring” as it is called by “Pit Masters”. Higher cooking temperature thus
shorter cooking times result in less smoke flavor. Adjust the following Heat suggestions to fit your taste.
