Smoking Times

By JimMac

Ingredients

• Table of estimated cook times for various meats/veggies:
• 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 195-200 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 165 degrees
• Chicken Thighs 250°F 1.5 hours 165 degrees
• Chicken Quarters 250°F 3 hours 165 degrees
• Whole Turkey 12# 240°F 6.5 hours 165 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 Done when tender
• Baby Back Ribs 225-240°F 5 hours Done when tender
• Smoked Corn 225°F 1.5 - 2 hours N/A
• Smoked Potatoes 225°F 2 - 2.5 Hours N/A
• Prime Rib225°F 45 min/lb130 degrees (med. rare)

Preparation

Step 1

Use times for smoker.