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Brisket, pulled pork, baby backs, crispy chicken and his house rub - the way Bobi cooks them at home →
Bobi's Road Trip LogbooksTake the 99-County BBQ Challenge with Pig Out Across Iowa, or hit the open road with Pig Out Across the Midwest. Paperbacks that fit the glove box.As an Amazon Associate, we earn from qualifying purchases. It never changes who gets listed.
Bobi's quick reference
🌡 Temperature chart - safe vs. donetap to open
| Meat | Safe | Done for BBQ | Tip |
|---|---|---|---|
| Brisket | 145° | 200-205° | probe slides in like butter |
| Pork butt (pulled pork) | 145° | 195-205° | bone pulls clean |
| Pork ribs | 145° | 190-203° | rack bends and cracks |
| Beef ribs | 145° | 200-205° | probe tender |
| Pork loin | 145° | 145° | rest 3 minutes |
| Sausage, burgers | 160° | 160° | ground meat |
| Chicken breast, turkey | 165° | 165° | juices run clear |
| Chicken thighs, wings | 165° | 175-185° | more tender hotter |
Smoker at 225-275°. Check the thickest part, not touching bone. "Safe" is the USDA minimum.
🐖 Where the cuts come fromtap to open
Striped = best on the smoker.
Hog
Smoke these: butt (pulled pork), spare ribs, baby backs, belly (burnt ends), ham.
Steer
Smoke these: brisket, chuck roast, plate short ribs, tri-tip.
Chicken
Smoke these: thighs, drumsticks, wings - they stay juicy. Breast dries out fast; pull it at 165°.
🪵 Which wood for which meattap to open
| Wood | Taste | Best with |
|---|---|---|
| Hickory | Strong, bacon-like | Pork butt, ribs, ham |
| Oak | Medium, steady | Brisket, beef - goes with anything |
| Apple | Mild, sweet | Pork, chicken |
| Cherry | Mild, sweet, deep red bark | Ribs, chicken, pork |
| Pecan | Like a gentle hickory | Pork, chicken |
| Maple | Light, a little sweet | Chicken, turkey, ham |
| Mesquite | Very strong, earthy | Beef, quick cooks - go easy |
Use dry, seasoned hardwood. Never pine, cedar, or painted or treated lumber.
🍴 Iowa, Kansas City, Texas - what's the difference?tap to open
Kansas City is sweet and thick, tomato and molasses, and it goes on everything. Texas is salt, pepper, beef and smoke, with sauce treated as an insult by some. Carolina leans on vinegar and whole hog. Iowa borrows from all of them, and most of our places land somewhere between Kansas City sweet and a Texas-style rub, with pork doing the heavy lifting because this is Iowa. Ask a pitmaster which way they lean. It is their favorite question.