I have been asked many times to put together a basic table of times and temperatures for smoking meats. This is the times and temperatures that I use but please understand that they are only guidelines.
All smokers are different and add in the other variables like weather conditions, wind, ambient temperature, etc. and things can vary by as much as an hour or more.
Learn to tell doneness visually as well as with temperature and time and you will be a much better chef at the smoker.
|Type of Meat||Smoking Temp||Time to Complete||Finished Temp|
|Brisket (Sliced)||225°F||1.5 hours/pound||180 degrees|
|Brisket (Pulled)||225°F||1.5 hours/pound||195 degrees|
|Beef Ribs||225°F||3 hours||175 degrees|
|Pork Butt (Sliced)||225°F||1.5 hours/pound||175 degrees|
|Pork Butt (Pulled)||225°F||1.5 hours/pound||190-205|
|Whole Chicken||250°F||4 hours||167 degrees|
|Chicken Thighs||250°F||1.5 hours||167 degrees|
|Chicken Quarters||250°F||3 hours||167 degrees|
|Whole Turkey 12#||240°F||6.5 hours||170 degrees|
|Turkey Leg||250°F||4 hours||165 degrees|
|Turkey Wings||225°F||2.5 hours||165 degrees|
|Boudin||230°F||2.5 hours||165 degrees|
|Breakfast Sausage||230°F||3 hours||160 degrees|
|Fatties||225°F||3 hours||165 degrees|
|Meat Loaf||250 -300°F||3 hours||160 degrees|
|Meatballs (2 inch)||225°F||1 hour||165 degrees|
|Spare Ribs||225-240°F||6 hours||172 degrees|
|Baby Back Ribs||225-240°F||5 hours||168 degrees|
|Smoked Corn||225°F||1.5 – 2 hours||N/A|
|Smoked Potatoes||225°F||2 – 2.5 Hours||N/A|
Note: Be sure to use temperature to tell you when the meat is done.. time is just an estimate and is NOT an indicator of doneness.