Cooking Tips

Cooking Tips
Always use a thermometer for best results

Beef Roasts (Arm, Prime Rib, Rump, Swiss Steak)
Cook at 300°F
Large beef roasts (10-12 lbs) should stand for 20 minutes before serving
Family size beef roasts (3-5 lbs) should stand for 5-7 minutes before serving
Rare – Pull from cooker at 125-128°F and let stand
Med Rare – from cooker at 135-138°F and let stand
Med - from cooker at 145-148°F and let stand
Med Well (not recommended) - from cooker at 155-158°F and let stand

Chuck Roast
Cook in slow cooker or 350°F oven and remove when meat is fork tender and can be easily separated

Pork Roasts
Cook at 350°F or in slow cooker and remove at 150°F
Average size pork roast (3-5 lbs) let stand for 5 minutes before serving
Large pork roast (8+ lbs) let stand for 10 minutes before serving

Pulled or Shredded Pork (Pork Shoulder, Boston Butts or Picnic Roasts)
Cook at 300°F or in slow cooker
Remove from cooker at 180°F and pull while hot for best results.  Gloves are required.

Boneless Chicken Breasts
Remove from cooker or grill at 165°F and let stand for 2 minutes before serving

Bone-In Chicken Breast or Fryer
Place thermometer in thick part of breast and remove from cooker or grill at 175°F and let stand for 5 minutes before serving.

Bone-In or Semi Boneless Hams
Fisher hams are fully cooked, so they only need to be heated prior to serving. To serve at our suggested temperature of 140°F follow these instructions: Cook covered at 325°F until reaching an internal temperature of 130°F. Remove and let stand for 20 minutes while covered before serving. Internal temperature should continue to rise to about 140°F.

Suggested Cooking Times (16min/lb):

10 lbs	2 hrs 45 mins
12 lbs	3 hrs 15 mins
14 lbs	3 hrs 45 mins
16 lbs	4 hrs 15 mins
18 lbs	4 hrs 45 mins
20 lbs	5 hrs 15 mins