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Smoking Tips

Estimated Cooking Times and Internal Temperatures

Your results may vary depending on personal preferences, cooking methods and the type of smoker you use.

Pulled Pork

18 hours @ 190° - Internal Temperature 160°

Place pork on the racks fat side up so they don't touch. When done to desired preferences, remove from the smoker - pull or chop immediately. If you choose to rub or marinade, apply 24 hours prior to smoking. 

Serve with generous amounts of Sweet Heat, Sweet n' Smokey or Bourby sauce. For Carolina Style add apple cider vinegar to your favorite sauce .

Beef Brisket

Cut in half and rub all sides 24 hours prior to smoking. Let the brisket rest 15 minutes before chopping or slicing.

Great with Sweet Heat, Sweet n' Smokey and Bourby sauces.

Beef or Pork Ribs

Pull membrane from bottom of ribs. Sprinkle with rub on both sides or, if you choose a wet marinade, completely cover . If you use soda pop or fruit juices to marinade, DO NOT use diet or low sugar. Refrigerate for 24 hours prior to smoking. 

Place in smoker, crown side down for two hours at 225°. After two hours, put a thin layer of brown sugar followed by a dribble of sauce over the brown sugar. Wrap in heavy duty foil and seal securely so no moisture can escape. (If you have more than one rack, place racks on top of each other.) 

Continue coking for another two hours or to an internal temperature of 160°.

Choose your level of heat: Sweet Heat, Sweet n' Smokey or Bourby.

Turkey Breast

Smoke a frozen turkey breast for six hours at 225° or three hours for thawed or until it has an internal temperature of 165°.

Cranberry sauce is sooo last November. Try it with your favorite Smokin Swine sauce!

Sausage and Ham

Cut ham in  half, putting the cut side down.

For sausages, place links on a rack so that they do not touch.

One hour at 175° - Internal Temperature 165°

Great with any of our sauces but try it with the mustardy goodness of Carolina Sunrise. You will be glad you did!

Chicken

Sprinkle a layer of rub on both sides. If the chicken is quartered or cut in half, place skin side up and so that the pieces do not touch.

Six hours if frozen or three hours if thawed, at 225° and an internal temperature of 165°.

You can never go wrong with chicken, and you can't go wrong with any of our sauces with it!


Prime Rib

Rub the entire roast. place in refrigerator for 24 hours. Place in roasting pan, bone side down (always use bone-in). During smoking, put a pan below to capture the juices. When done, let rest for 15 minutes before cutting.

Cook for 15 minutes at 450° then lower to 325° until desired temperature is reached using chart below.

Weight LB.    # of bones

     4-8                               2-3

     8-12                            3-4

     12-16                         5-6

     16-18                         7-8

Rare 120° - 125°

     1.25 - 1.5 hrs

     1.5 - 2 hrs

     2 - 2.5 hrs

     2.5 - 3 hrs

Medium 135° - 140°

          1.5 - 2 hrs

          2 - 2.5 hrs

          2.5 - 3.5 hrs

           3 - 3.5 hrs

Well-done 160° plus 

          3 - 3.5 hrs

          3.5 - 4 hrs

          4 - 4.5 hrs

          4.5 - 5 hrs