The finished temperature for smoked beef depends on the cut of beef, but generally, tougher cuts like brisket and short ribs are done at 205°F (96°C), while back ribs are also done at 205°F (96°C).
Here's a breakdown of recommended finished temperatures for different beef cuts:
- Brisket: 205°F (96°C) - This allows the connective tissue to break down, resulting in a tender and juicy final product.
- Short Ribs: 205°F (96°C) - Similar to brisket, this temperature ensures the short ribs are fall-off-the-bone tender.
- Back Ribs: 205°F (96°C) - Achieving tenderness is key.
- Other Cuts: Target temperatures for other cuts of beef will vary based on your desired doneness (rare, medium-rare, medium, etc.). Refer to a reliable temperature guide for the specific cut you are smoking.
Important Considerations:
- Probe Tender: Temperature is a guide, but the best indicator of doneness is feel. The meat should be probe-tender, meaning a probe or thermometer slides in with little to no resistance.
- Resting: Always rest your smoked beef after cooking. This allows the juices to redistribute, resulting in a more flavorful and tender product. Wrap in butcher paper or foil and let rest for at least an hour, or longer for larger cuts like brisket.
