The Ultimate BBQ Smoking Times And Temperature Guide

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Here is one little secret which anyone who loves smoking their own meat should know. When you consider smoking any kind of meat what is most critical is the temperature at which you are going to smoke the meat. Even time is also not as important as the temperature. To be very precise about the cooking you should always refer to the temperature and decide whether you want to keep it any longer inside the smoker.

A Digital Meat Thermometer comes in very handy to determine the exact temperature. You can keep the probe inserted in the meat so that you are able to monitor it constantly. If you read through, you will find below the detailed charts for all varieties of meat with the optimum time and temperature.

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.

Beef

Brisket
Smoker Temperature: 225-240°F
Cook Time: 12-20 hrs
Finished Meat Temperature: 190-200°F
Notes: 190°F for sliced or 200°F+ for chopped/pulled. Time is relevant to thickness of flat area and muscle/fat ratio. High-heat brisket, Orange juice brined brisket
Chuck Roast
Smoker Temperature: 225-240°F
Cook Time: 12-20 hrs
Finished Meat Temperature: 190-200°F
Notes: Cook time varies depending on the thickness of the roast.
Back Ribs
Smoker Temperature: 225-240°F
Cook Time: 4-5 hrs
Finished Meat Temperature: 185-190°F
Notes: Cut apart before cooking for best results.
Short Ribs
Smoker Temperature: 225-240°F
Cook Time: 6-8 hrs
Finished Meat Temperature: 190-200°F
Notes: 
Beef Country Style Ribs
Smoker Temperature: 225-240°F
Cook Time: 3-4 hrs
Finished Meat Temperature: 175-180°F
Notes: Done when tender
Meatloaf
Smoker Temperature: 225-240°F
Cook Time: 3 hrs
Finished Meat Temperature: 160°F
Notes: Cook time depends on thickness of loaf. Stuffed meatloaf, Meatloaf better than ever
Burgers
Smoker Temperature: 225°F
Cook Time: 1 hr
Finished Meat Temperature: 160°F
Notes: Use 80/20 or 85/15 ground chuck for best results.
Steaks
Smoker Temperature: 210-220°F
Cook Time: 45-60 min
Finished Meat Temperature: 135°F (med. rare)
Notes: Finish in the smoker or smoke to 75% done then sear on hot grill. Time depends on thickness of steak. Smoked ribeye, Smoked flat-iron steaks
Prime Rib (Standing Rib Roast)
Smoker Temperature: 225°F
Cook Time: 4-5 hrs
Finished Meat Temperature: 130-135°F (med. rare)
Notes: Typical size is 4-7 bones. Prime Rib, Christmas Prime Rib
Tri-tip
Smoker Temperature: 225-240°F
Cook Time: 2 hrs
Finished Meat Temperature: 130-135°F (med. rare)
Notes: Typical size about 2-3 lbs. Smoked tri-tip, Smoked tri-tip roast

Pork

Pork Butt
Smoker Temperature: 225-240°F
Cook Time: 14 hrs
Finished Meat Temperature: 205°F
Notes: Also called “Boston Butt”. How to make smoked pulled pork
Baby Back Ribs
Smoker Temperature: 225-240°F
Cook Time: 5 hrs
Finished Meat Temperature: 180°F
Notes: Tender=done. Extra meaty baby backs may require an extra hour to get tender. Baby back rib sandwich, Coffee brined baby backs, Maple barbecue ribs
Spare Ribs
Smoker Temperature: 225-240°F
Cook Time: 6 hrs
Finished Meat Temperature: 180-185°F
Notes: Tender = done. Butter-injected spare ribs, Onion cola spare ribs, Pre-sliced spare ribs
Loin
Smoker Temperature: 225-240°F
Cook Time: 4-5 hrs
Finished Meat Temperature: 145°F
Notes: Chef recommended finish temperature is 137-140°F. Herb-rubbed pork loin
Tenderloin
Smoker Temperature: 225-240°F
Cook Time: 2 hrs
Finished Meat Temperature: 145°F
Notes: Chef recommended finish temperature is 137-140°F. Braided tenderloins, Cherry bourbon tenderloin, Tenderloin on a stick

Poultry

Whole Chicken
Smoker Temperature: 250-275°F
Cook Time: 3-4 hrs
Finished Meat Temperature: 165°F
Notes: Maple barbecue chicken
Chicken Legs/Thighs
Smoker Temperature: 250-275°F
Cook Time: 2 hrs
Finished Meat Temperature: 165°F
Notes: Chicken lollipops, Bacon-wrapped thighs
Chicken Wings
Smoker Temperature: 250-275°F
Cook Time: 1.5-2 hrs
Finished Meat Temperature: 165°F
Notes: Honey barbecue wings, Pecan smoked chicken wings, Smoked and fried hot wings
Chicken Quarters
Smoker Temperature: 250-275°F
Cook Time: 4 hrs
Finished Meat Temperature: 165°F
Notes: High heat smoked chicken quarters
Whole Turkey
Smoker Temperature: 240°F
Cook Time: 5-7 hrs
Finished Meat Temperature: 165°F
Notes:  12 lbs or smaller recommended. Maple barbecue turkey
Turkey Breast
Smoker Temperature: 240°F
Cook Time: 4 hrs
Finished Meat Temperature: 165°F
Notes: Cranberry pecan stuffed turkey breast
Turkey Legs
Smoker Temperature: 240°F
Cook Time: 3-4 hrs
Finished Meat Temperature: 175-180°F
Notes:

Source Credit: See Full Chart Here

Via Nothinglikebbq

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