The Ultimate Smoking Times and Temperatures Cheat Sheet

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The first step on your journey to becoming a master of the pit is knowing exactly what temperature to smoke at, and when to pull your food.

What you can’t tell from watching shows like BBQ Pit Masters, is that even the experts use a good digital meat thermometer to measure the temperature in their smoker, and to know exactly when the meat is at its most tender.

Whether you’re smoking beef brisket, pork butt, fish or sausage, use this chart to know what temperature to smoke at and at what temp your food is cooked at.

We’ve also included an approximate cooking time, but you should always use temperature to determine when the meat is done cooking.

smoking times and temperatures chart

 

Beef smoking times and temperatures

Smoker Temp Finished Temp Smoking Time
Beef brisket 225-250° F 190-205°F 12 – 20 hours
Back ribs 225-250° F 185-190°F 3 – 4 hours
Short ribs 225-250° F 190-200°F 6 – 8 hours
Spare ribs 225-250° F 190 to 203°F 5 – 6 hours
Prime rib 225-250° F 135° F for Medium 15 minutes/lb
Chuck roast 225-250° F 190-200°F 12 – 20 hours
Rump roast 225-250° F 145° F for Well Done 30 minutes/lb
Whole ribeye 225-250° F 135° F for Medium 25 minutes/lb
Tenderloin 225-250° F 130°-140° F 2 1/2 to 3 hours
Tri-tip 225-250° F 130° F to 140° F 2 to 3 hours
Sausage 225-250° F 160° F 30 – 60 mins

Notes:

  • When cooking a Prime rib you can pull off the smoker and finish with a quick stint on the grill or a hot oven to brown the exterior
  • For fresh sausages without cure added you need to cook them at hotter temperatures than sausages with the proper amount of cure

Pork smoking times and temperatures

Smoker Temp Finished Temp Smoking Time
Pork butt 225-250° F 205°F 1.5 hours/lb
Baby back ribs 225-250° F 180°F 5 hours
Spare ribs 225-250° F 180-185°F 5 – 7 hours
Loin 225-250° F 145°F 4 – 5 hours
Belly Bacon less than 100° F 140° F 6 hours
Whole Hog 225-250° F 205° F 16 – 18 hours
Tenderloin 225-250° F 160° F 2 1/2 – 3 hours
Pork sausage 225-250° F 165° F 1 to 3 hours

Notes:

  • The best way to tell when ribs are ready is when the meat pulls cleanly back from the bones.

Lamb smoking times and temperatures

Smoker Temp Finished Temp Smoking Time
Lamb leg 225-250° F 140°-150° F 4 – 8 hours
Lamb shank 225-250° F 190° F 4 – 5 hours
Lamb shoulder 225-250° F 170° F 5 – 5 1/2 hours
Lamb rack 200-225° F 135°-140° F 1 1/4 hours

Poultry smoking times and temperatures

Smoker Temp Finished Temp Smoking Time
Chicken whole 275°-350° F 170° F 2 – 3 hours
Chicken quarters 275°-350° F 170° F 1 – 2 hours
Chicken thighs 275°-350° F 170° F 1 1/2 hours
Chicken wings 275°-350° F 170° F 1 1/4 hours
Turkey whole 275°-350° F 170° F 4 – 5 hours
Turkey leg 275°-350° F 170° F 2 to 3 hours
Turkey wings 275°-350° F 170° F 2 – 2 1/2 hours
Turkey breast 275°-350° F 165° F 4 hours
Quail / Pheasant 225°F 165°F 1 hour
Cornish Hens 240°F 165°F 2 hours
Whole duck 225°-250° F 165°F 4 hours

By smokedbbqsource.com

Via nothinglikebbq

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