Smoking Times

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.

Type of Meat Smoking Temp Time to Complete Finished Temp

Brisket (Sliced) 225°F 1.5 hrs/pound 190°
Brisket (Pulled) 225°F 1.5 hrs/pound 200°
Beef Ribs 225°F 3-4 hrs 175°
Pork Butt (Sliced) 225°F 1.5 hrs/pound 180°
Pork Butt (Pulled) 225°F 1.5 hrs/pound 205°
Whole Chicken 250°F 4 hrs 165°
Chicken Thighs 250°F 1.5 hrs 165°
Chicken Quarters 250°F 3 hrs 165°
Whole Turkey 12# 240°F 6.5 hrs 165°
Turkey Leg 250°F 4 hrs 165°
Turkey Wings 225°F 2.5 hrs 165°
Turkey Breast – bone in 240°F 4-6 hrs 165°
Boudin 230°F 2.5 hrs 160°
Breakfast Sausage 230°F 3 hrs 160°
Fatties 225°F 3 hrs 165°
Meat Loaf 250 -300°F 3 hrs 160°
Meatballs (2 inch) 225°F 1 hr 160°
Spare Ribs 225-240°F 6-7 hrs Tender*
Baby Back Ribs 225-240°F 5-6 hrs Tender*
Salmon 140-160°F 5-7 hrs 145°
Smoked Corn 225°F 1.5 – 2 hrs N/A
Smoked Potatoes 225°F 2 – 2.5 hrs N/A