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(888) 405-2685 7AM-7PM
202 W. Lincoln Ave. Ste.A, Orange, CA 92865
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Home
Beef
Brisket
Tri Tip
Prime Rib
Burnt Ends
Beef Ribs
Spare Ribs
Pork
Rib Methods
Pulled Pork (Shoulder/Butt)
Sliced Pork (Shoulder/Butt)
Baby Back Ribs
Pork Loin
Competition Baby Back Ribs
Baby Back Ribs (3-2-1 Method)
Competition Pork Ribs (2.5-1-1 Method)
Foul/Poultry
Spatchcock
Whole Turkey
Whole Turkey (Spatchcocked)
Turkey Breast
Turkey Leg
Turkey Wings
Chicken Thighs
Whole Chicken
Whole Chicken (Spatchcocked)
Chicken Quarters
Chicken Breast
Chicken Wings
Other
Lamb
Lamb Chops
Lamb Loin
Fish / Seafood
Wild Game
My Pit
Tag:
brisket hold
Smoked Meat Food Safety: Safe Temps, the Danger Zone, and the 140F Line
August 10, 2026
Cook whole-muscle beef, pork, lamb and veal to a USDA floor of 145F with a 3 minute rest, then keep…
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📱 Want this as an app on your phone?
Cook timers on your lock screen, works right at the smoker. We are gauging interest before we build it.
Yes, I'd use it
Not for me
August 10, 2026Cook whole-muscle beef, pork, lamb and veal to a USDA floor of 145F with a 3 minute rest, then keep…