Broil King Grilling Guide
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Grilling Techniques


Getting perfect grill marks or grilling the perfect roast we will show you some of our techniques to make sure your you get the most out of your grill.





Internal Temperatures


Type of Meat

Smoking Temp (Fahrenheit)

Time to Complete

Finished Temp (Fahrenheit)

Brisket (Sliced)

225°F

1.5 hrs/lb

180°F

Brisket (Pulled)

225°F

1.5 hrs/lb

195°F

Beef Ribs

225°F

3 hrs

175°F

Pork Butt (Sliced)

225°F

1.5 hrs/lb

175°F

Pork Butt (Pulled)

225°F

1.5 hrs/lb

190°F-205°F

Whole Chicken

250°F

4 hrs

167°F

Chicken Thighs

250°F

1.5 hrs

167°F

Chicken Quarters

250°F

3 hrs

167°F

Whole Turkey

240°F

6.5 hrs

170°F

Turkey Leg

250°F

4 hrs

170°F

Boudin

230°F

2.5 hrs

165°F

Breakfast Sausage

230°F

3 hrs

160°F

Patties

225°F

3 hrs

165°F

Meat Loaf

250°F-300°F

3 hrs

160°F

Meatballs (2″)

225°F

1 hr

165°F

Spareribs

225°F-240°F

6 hrs

172°F

Baby Back Ribs

225°F-240°F

5 hrs

168°F

Smoked Corn

225°F

1.5-2 hrs

NA

Smoked Potatoes

225°F

2-2.5 hrs

NA




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