Cooking Chart

Type of Meat Smoking Temp Time to Complete * Finished Temp
Brisket (Sliced) 250°F 1.5 hrs/pound 203°
Brisket (Pulled) 250°F 1.5 hrs/pound 210°
Beef Ribs 250°F 3-4 hrs Tender*
Pork Butt (Sliced) 250°F 1.5 hrs/pound 185°
Pork Butt (Pulled) 250°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# 250°F 6.5 hrs 165°
Turkey Leg 250°F 4 hrs 165°
Turkey Wings 250°F 2.5 hrs 165°
Turkey Breast – bone in 250°F 4-6 hrs 165°
Pork Loin 250°F 2.5 hrs 155°
Breakfast Sausage 250°F 2 hrs 165°
Fatties 250°F 2 hrs 165°
Meat Loaf 250 -300°F 3 hrs 160°
Meatballs (2 inch) 250°F 1 hr 160°
Spare Ribs 225-250°F 5-6 hrs Tender*
Baby Back Ribs 225-250°F 5-6 hrs Tender*
Salmon 225°F 1 hrs 145°
Smoked Corn 225°F 1.5 – 2 hrs N/A
Smoked Potatoes 225°F 2 – 2.5 hrs N/A
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