Product Brochure

BEEF
PORK
VEGGIES
GAME
MASTER IT. MASTERBUILT®
NOTES:
SMOKING
TIMES&TEMPS
REMEMBER...ALWAYS SMOKE TO INTERNAL TEMP, NOT TIME.
POULTRY
size
weight
set
time
set
temp
internal
temp
SEAFOOD
BEEF RIBS
Full Rack
225°F
4-5 hrs
175°F
BRISKET
6-12 lbs
250°F
1 hr/lb
180-190°F
ROAST
4-5 lbs
225°F
3-4 hrs
125°F (rare)
145°F (medium)
165°F (well done)
CORNISH
GAME HENS
1.5 lbs each
225°F
4 hrs
165°F
DOVE, QUAIL,
PHEASANT
12-16 birds
200°F
2-3 hrs
180-185°F
well done
DUCK
4-6 lbs
250°F
2.5-4 hrs
165°F
BABY BACK RIBS-
UNWRAPPED
2 slabs
225°F
4-5 hrs
165°F
BABY BACK
RIBS- WRAPPED
2 slabs
225°F
5-6 hrs, then
wrap for 1.5-2 hrs
165°F
LOIN RIB
END ROAST
4-6 lbs
200°F
4-7 hrs
170°F
WELL DONE,
MEAT SHOULD
PULL OFF BONE
LOIN ROAST
BONELESS
3-4 lbs
250°F
2 hrs
165°F
WELL DONE,
MEAT SHOULD
PULL OFF BONE
PORK BUTT
SLICED
4-5 lbs
225°F
1-1.25 hrs/lb
165°F
PORK BUTT
PULLED
4-5 lbs
250°F
2.5 hrs unwrapped
+ 2.5 hrs wrapped
195°F
SHORT
RIBS
4-5 lbs
200°F
2.5-3.5 hrs
165°F
CHICKEN BREASTS
BONE-IN
3 count
225°F
1-1.15 hrs/lb
165°F
WHOLE
TURKEY
8-12 lbs
225°F
30-35 mins/lb
165°F
CHICKEN BREASTS
BONELESS
3 count
225°F
45 mins/lb
165°F
CHICKEN
QUARTERS
4 count
225°F
3-3.5 hrs
165°F
CHICKEN
THIGHS
12 count
225°F
2 hrs
165°F
WHOLE
CHICKEN
3-5 lbs
225-250°F
45 min-1 hr
per pound
165°F
ASPARAGUS
1.5 lbs
250°F
1.5 hrs
until tender
CABBAGE
whole
250°F
3-4 hrs
until tender
GREEN BEANS
2 14.25-oz cans
250°F
2 hrs
until tender
LIMA BEANS
1 2-lb package
225°F
8 hrs
until tender
SWEET POTATOES
8 large
275°F
1 hr unwrapped
+ 1 hr wrapped
until tender
FISH
2 lbs - fillets
225°F
35-45 mins
145°F
FLAKES WITH
A FORK
SALMON
2-3 lbs
200°F
2.5-3.5 hrs
145°F
SHRIMP
full grate
225°F
1-2 hrs
145°F
WILL BE
PINK/SHELLS
OPEN
BASED ON
SHRIMP SIZE