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Brimroast Cooking Charts for the tastiest bbq food

Beef

Cut

App. Wgt (lbs)

BBQ Temp.

Temp after roasting

Temp after 5 min. rest

Cook Time mins. per lb

Eye Round

2 - 3

325°

140°

145° (med. rare)

20 - 22

Rib
(small end)

4 - 6

325°

140°
155°

145° (med. rare)

160° (med)

25 - 30
30 - 34

Round Tip
(Sirloin Tip)

4 - 6

325°

140°
155°

145° (med. rare)
160° (med)

25 - 30
30 - 35

Tender loin
(whole)

4 - 6

425°

140°

145° (med. rare)

45 - 60
(total time)

Tri-Tip
(Bottom Sirloin)

1 ½ - 2

425°

140°

145° (med. rare)

30 - 40

Note: BBQ temperatures given are approximate and can vary as much as 25° +/-.

Lamb

Cut

App. Wgt (lbs)

BBQ Temp

Temp after cooking

Temp after 5 min. rest

Cook Time mins per lb

Whole
(bone-in)

12

325°

140°
155°

145° (med. rare)
160° (med)

15 - 20
20 - 25

Shoulder Roast
(no bone)

3 - 5

325°

140°
155°

145° (med. rare)
160° (med)

30 - 35
35 - 40

Sirloin Half

3 - 4

325°

140°
155°

145° (med. rare)
160° (med)

25 - 30
35 - 40

Note: BBQ temperatures given are approximate and can vary as much as 25° +/-.

Pork

 

Cut

App. Wgt (lbs)

BBQ
Temp

Temp after cooking

Temp after 5 min. rest

Cook Time mins per lb

Loin Center
(bone in)

2 - 5

325°

155°

160° (med)

20 - 25

Top Loin
(no bone)

2 - 4

325°

155°

160° (med)

23 - 33

Crown

6 - 10

325°

165°

170° (well)

20 - 25

Tender loin

½  - 1

425°

155°

160° (med)

27 - 29

Pork Shoulder /Butt Roast

8

325

170°

170° (well)

23-25

Shoulder /Picnic Ham (not cooked)

3 - 10

325°

185°

185° - 190°

27 - 29

Ham (labeled "Cook Before Eating")

5 - 7

325°

160°

165°

20

Ham (labeled "Cook Before Eating")

10 - 15

325°

160°

165°

18 - 20

Ham (labeled "Fully Cooked" or "Ready To Eat")

whole

325°

140°

145°

15 - 18

Ham (labeled "Fully Cooked" or "Ready To Eat")

half

325°

140°

145°

18 - 24

Spare ribs

-

325°

-

-

1 1/2 - 1 3/4 hrs

Note: BBQ temperatures given are approximate and can vary as much as 25° +/-.

Poultry

Cut

App. Wgt (lbs)

BBQ
Temp

Temp after cooking

Temp after 5 min. rest

Cook Time mins per lb

Duck Whole
(not stuffed)

4 - 6

375°

170°

175° - 180°

30 - 35 min. per lb

Goose Whole
(not stuffed)

8 - 12

400°

170°

175° - 180°

20 - 25 min. per lb

Rock Cornish Hen

1 - 2

350°

170°

175° - 180°

1 - 1 ¼ hrs

Turkey Whole
(stuffed)

6 - 8
8 - 12
12 - 16
16 - 20

350°

170°

175° - 180°

3 – 3 ½ hrs
3 ½  - 4 ½ hrs
4 - 5 hrs
4 ½  - 5 ½ hrs

Turkey Whole
(not stuffed)

6 - 8
8 - 12
12 - 16
16 - 20

350°

170°

175° - 180°

2 ½  - 3 ½ hrs
3 - 4 hrs
3 ½  - 4 ½  hrs
4 - 5 hrs

Turkey Breast
(bone n)

2 - 4
3 - 5
5 - 7

350°

170°

175° - 180°

1 ½  - 2 hrs
1 ½  - 2 ½  hrs
2 - 2 ½  hrs

Chicken Whole
(stuffed)

2 – 3

4 – 5

6 - 7

350°

170°

175° - 180°

1 ¼ - 1 ½

1 ½ - 2

2 ¼ - 2 ½

Chicken  Whole
(not stuffed)

2 – 3

4 – 5

6 - 7

350°

170°

175° - 180°

1 ½  -  2

2 - 2 ½

2 ½ - 3 ½

Note: BBQ temperatures given are approximate and can vary as much as 25° +/-.

Always cook poultry to recommended internal temperature.

We recommend covering turkeys 8lbs and larger to protect the skin from over browning. Begin checking turkey doneness about one hour before end of recommended roasting time.

Veal

 

Cut

App. Wgt (lbs)

BBQ

Temp

Temp after cooking

Temp after 5 min. rest

Cook Time mins per lb

Rump
(no bone)

2 - 3

325°

140°
155°-

145° (med. rare)

160° (med)-

33 - 35

Loin
(bone in)

2 - 4

325°

140°
155°-

145° (med. rare)

160° (med)-

34 - 36

Shoulder
(no bone)

2 ½ - 3

325°

140°
155°-

145° (med. rare)

160° (med)-

31 - 34

Note: BBQ temperatures given are approximate and can vary as much as 25° +/-.