Smoking Times and Temperatures Chart

My smoking times and temperatures chart for smoking meat is at the bottom of this page.

Temperature should always be used to determine when the meat is done cooking rather than the time.

I highly recommend a digital probe meat thermometer to monitor the temperature of the meat while it smokes. These thermometers have a probe(s) that stays in the meat while it smokes. The probe is attached to a braided metal wire that runs through the door or an opening to the unit outside of the smoker.

The digital probe meat thermometer that I use, the “Smoke” by Thermoworks, allows me to easily set a time as well as a temperature. An alarm goes off if either of these are reached.

You can also use an instant digital pocket thermometer such as the ThermoPop which reads in 3-4 seconds (that's fast), is splash-proof and is being offered now for only $29. One of my favorite toys.. er, tools;-)

Below I have put together a list of times and temperatures for smoking meats. Most are only an estimate but should allow you to make a loose plan for dinner time.

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. Chuck roast burnt ends, Bourbon smoked chuck roast, Chuck roast with potatoes and carrots

 

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. Prime rib on a stick

 

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. Stuffed, bacon-wrapped burgers

 

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. Reverse seared ribeyesSmoked 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: 12-14 hrs
Finished Meat Temperature: 205°F
Notes: Also called “Boston Butt”. How to make smoked pulled pork, Tasty & Tender 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, Falling Apart St. Louis Ribs

 

Loin
Smoker Temperature: 225-240°F
Cook Time: 3-5 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, Buttermilk brined turkey, Cranberry turkey (“pink bird”), Bacon butter 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: Smoked turkey legs

 

Quail/Pheasant
Smoker Temperature: 225°F
Cook Time: 1 hr
Finished Meat Temperature: 165°F
Notes: Smoked quail

 

Cornish Hens
Smoker Temperature: 240°F
Cook Time: 2 hrs
Finished Meat Temperature: 165°F
Notes: Also called Rock Hens. Beer brined cornish hens

Fish & Seafood

Salmon Filet
Smoker Temperature: 220°F
Cook Time: 1 hr
Finished Meat Temperature: 145°F
Notes: Cook at 160 degrees for cool smoked salmon. Chef recommended finish temperature is 130-135°F. Cool smoked salmon with citrus, Filet mignon of salmon, Salmon on a stick, salmon candy, Maple glazed salmon

 

Tilapia Filets
Smoker Temperature: 220°F
Cook Time: 1 hr
Finished Meat Temperature: 145°F
Notes: Chef recommended finish temperature is 130-135°F. Tilapia with Tahini Noodles

 

Whole Trout
Smoker Temperature: 225°F
Cook Time: 1 hr
Finished Meat Temperature: 145°F
Notes: Trout w/ Lemon & Herbs

 

Lobster Tails
Smoker Temperature: 225°F
Cook Time: 45 min
Finished Meat Temperature: 140°F
Notes: Smoked lobster tails

 

Oysters
Smoker Temperature: 225°F
Cook Time: 30-40 min
Finished Meat Temperature: N/A
Notes: Shuck, remove from shell, rinse well. Lay in 1 half of the shell to smoke. Oysters are done when he edges start to curl. Angels on horseback

 

Scallops
Smoker Temperature: 225°F
Cook Time: 45-60 min
Finished Meat Temperature: 145°F
Notes: Use a super-fast thermometer such as the thermapen to check temperature carefully. Do not overcook. Bacon wrapped scallops

 

Shrimp
Smoker Temperature: 225°F
Cook Time: 20-30 min
Finished Meat Temperature: N/A
Notes: Cues for done shrimp include bright pink color, opaque flesh and a “C” shape. Pigs on the beach, Bacon wrapped shrimp, shrimp stuffed jalapeños,

Miscellaneous

Brats
Smoker Temperature: 225-240°F
Cook Time: 2 hrs
Finished Meat Temperature: N/A
Notes:

 

Boudin
Smoker Temperature: 225-240°F
Cook Time: 2 hrs
Finished Meat Temperature: N/A
Notes: Smoked Boudin

 

Meatballs (2-inch)
Smoker Temperature: 225-240°F
Cook Time: 1 hr
Finished Meat Temperature: 160°F
Notes: Cheesy smoked meatballs

 

Hotdogs
Smoker Temperature: 225-240°F
Cook Time: 3-4 hrs
Finished Meat Temperature: 175-180°F
Notes: Spiral-cut hotdogs

Vegetables

Smoked Corn on the Cob
Smoker Temperature: 225-240°F
Cook Time: 1.5 – 2 hrs
Finished Meat Temperature: N/A
Notes: Bacon wrapped corn on the cob

 

Smoked Whole Potatoes
Smoker Temperature: 225-240°F
Cook Time: 2-3 hrs
Finished Meat Temperature: N/A
Notes: Twice baked potatoes

 

*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 pork 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.

Jeff's Smoking Meat Book

The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 800 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

Amazon | Barnes & Noble | German Edition

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