My smoking times and temperatures chart for smoking meat is at the bottom of this page.
When it comes to smoking meat, the time is not nearly as important as the temperature. Temperature should always be used to determine when the meat is done cooking rather than the time.
I have many people who email me and ask me how long to smoke ribs or how many hours per pound to smoke brisket and while this can be used to estimate your finish time, it needs to be only that.
I highly recommend a digital probe meat thermometer to monitor the temperature of the meat while it smokes. These thermometers have a probe that stays in the meat while it smokes. The probe is attached to a thin braided metal wire that runs through the door or an opening to the unit outside of the smoker.
The Taylor units that I use allow me to set a time as well as a temperature. An alarm goes off if either of these are reached.
Below I have put together a list of times and temperatures for smoking meats. Is it only an estimate but should allow you to figure up a ballpark time as to when the meat will be done smoking.
| 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 |
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.
*cooking to "Tender" just means the meat is not done until it gets tender. This is used mainly in smoking/cooking ribs. To test for tenderness, grasp two of the bones and pull them in opposite directions. If the meat tears easily then the meat is considered "Tender" and is ready to eat.
If you want to check ribs for temperature, place the probe between the bones making sure to not touch the bone. You are looking for 180-190 when the ribs are done and tender.
About Jeff Phillips
Great website !!! Im new to smoking, and your web site is very helpfull.
Thanks very helpful new to smoking just got a propane smoker courios about boneless skinless chicken breast any help would b great thanks again
what kind of wood to use to smoke for pulleg pork
I use whatever wood I have available and in the mood for but I really like pecan. I have used Mesquite, HIckory, Pecan, and even fruit woods and it all seems to work really well with pulled pork. You can always mix a fruit wood with another type of wood to come up with combinations such as pecan/cherry or Hickory/Apple. Do this at a 50:50 ratio.
Anyone ever smoke a hole sheep I need to know what temp! Anyone?