What You Need To Knowsmoking temperatures | What You Need To Know http://wyntk.us Mon, 20 Jun 2011 22:56:08 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Smoking Times and Temperatures http://wyntk.us/smoking-times-and-temperatures http://wyntk.us/smoking-times-and-temperatures#comments Thu, 24 Sep 2009 10:26:57 +0000 TulsaJeff http://wyntk.us/?p=61 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.

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