The metric version of my smoking times and temperatures chart for smoking meat is just below but first, a few words about thermometers, without which you would not need this chart.

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.

You can also use an instant-read digital thermometer such as the Thermapen Mk4 which reads in about 3 seconds for about $99.

This is the thermometer that I use for all of my cooking and  I recommend you do the same. Get yours today!

Or– if you are watching your dollars and don't mind waiting 4-5 seconds for a reading, the ThermoPop is equally high in quality and you can get it for just $29.

Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Don't Miss This Special Deal on the Rub/Sauce Recipes (Formulas)

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Below I have put together a list of metric 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 almost always just an estimate and is NOT an indicator of doneness.

Beef

Brisket
Smoker Temperature: 107-115°C
Cook Time: 12-20 hrs
Safe Finished Meat Temperature: 63°C
Chef Recommended Finish Temperature: 91-93°C
Notes: Time is relevant to thickness of flat area and muscle/fat ratio. Probe or skewer should insert with no resistance when brisket is finished. High-heat brisket, Orange juice brined brisket, Double smoked chopped brisket, Bacon wrapped brisket burnt ends, Brisket for dummies, Brisket no fuss method, Game day brisket, Smoky Okie brisket method
Chuck Roast
Smoker Temperature: 107-115°C
Cook Time: 8-10 hrs
Safe Finished Meat Temperature: 63°C
Chef Recommended Finish Temperature: 93-95°C
Notes: Cook time varies depending on the thickness of the roast. Time given is for a typical 3-4 lb roast. Chuck roast burnt ends, Bourbon smoked chuck roast, Chuck roast with potatoes and carrots, A pair of chuck roasts
Back Ribs
Smoker Temperature: 107-115°C
Cook Time: 4-5 hrs
Safe Finished Meat Temperature: 63°C
Chef Recommended Finish Temperature: 88-91°C
Notes: Cut apart before cooking for best results. Prime rib on a stick
Short Ribs
Smoker Temperature: 107-115°C
Cook Time: 6-8 hrs
Safe Finished Meat Temperature: 63°C
Chef Recommended Finish Temperature: 91-93°C
Notes: Wine braised short ribs, Cranberry short ribs, Enormous beef short ribs
Beef Country Style Ribs
Smoker Temperature: 107-115°C
Cook Time: 3-4 hrs
Safe Finished Meat Temperature: 63°C
Chef Recommended Finish Temperature: 75-82°C
Notes: Done when tender. Smoked beef country style ribs
Meatloaf
Smoker Temperature: 107-115°C
Cook Time: 3 hrs
Safe Finished Meat Temperature: 71°C
Chef Recommended Finish Temperature: 71°C
Notes: Cook time depends on thickness of loaf. Stuffed meatloaf, Meatloaf better than ever, Smoked meatloaf log, Smoked meatloaf: Ultimate comfort food
Fatties
Smoker Temperature: 107-115°C
Cook Time: 3 hrs
Safe Finished Meat Temperature: 71°C
Chef Recommended Finish Temperature: 71°C
Notes: Cook time depends on thickness of fatty. Bacon wrapped stuffed sausage fatty, The “flatty”, Personal sized fatty, Ham n' cheddar fatty
Burgers
Smoker Temperature: 107°C
Cook Time: 1 hr
Safe Finished Meat Temperature: 71°C
Chef Recommended Finish Temperature: 71°C
Notes: Use 80/20 ground chuck for best results. Stuffed, bacon-wrapped burgers, Reverse seared burgers
Steaks
Smoker Temperature: 99-104°C
Cook Time: 45-60 min
Safe Finished Meat Temperature: 63°C
Chef Recommended Finish Temperature: 54-57°C (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, Tomahawk steaks, Smoked top sirloin steak
Prime Rib (Standing Rib Roast)
Smoker Temperature: 107°C
Cook Time: 4-5 hrs
Safe Finished Meat Temperature: 63°C
Chef Recommended Finish Temperature: 54-57°C (med. rare)
Notes: Typical size is 4-7 bones. Prime Rib, Christmas Prime Rib
Tri-tip
Smoker Temperature: 107-115°C
Cook Time: 2 hrs
Safe Finished Meat Temperature: 63°C
Chef Recommended Finish Temperature: 54-57°C (med. rare)
Notes: Typical size about 2-3 lbs. Smoked tri-tip, Smoked tri-tip roast, Tri-tip in the Pit Boss Copperhead

Pork

Pork Butt
Smoker Temperature: 107-115°C
Cook Time: 12-14 hrs
Safe Finished Meat Temperature: 63°C
Chef Recommended Finish Temperature: 96°C
Notes: Also called “Boston Butt”. How to make smoked pulled pork, Tasty & Tender Smoked Pulled Pork, Sliced pork butt sliders, Pork butt on a “steek”,
Baby Back Ribs
Smoker Temperature: 107-115°C
Cook Time: 5 hrs
Safe Finished Meat Temperature: 63°C
Chef Recommended Finish Temperature: 91°C
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, Bacon wrapped ribs

*Extra meaty just means more of the pork loin was left attached. Pork loin is a lean meat and tends to dry out when it is cooked beyond 63°C. For this reason, I recommend purchasing baby back ribs that are NOT extra meaty for a much better eating experience.

Spare Ribs
Smoker Temperature: 107-115°C
Cook Time: 6 hrs
Safe Finished Meat Temperature: 63°C
Chef Recommended Finish Temperature: 91°C
Notes: Tender = done. Butter-injected spare ribs, Onion cola spare ribs, Pre-sliced spare ribs, Falling Apart St. Louis Ribs
Loin
Smoker Temperature: 107-115°C
Cook Time: 3-5 hrs
Safe Finished Meat Temperature: 63°C
Chef Recommended Finish Temperature: 63°C
Notes: Herb-rubbed pork loin, Pork loin trifecta, Strawberry balsamic pork loin
Tenderloin
Smoker Temperature: 107-115°C
Cook Time: 2 hrs
Safe Finished Meat Temperature: 63°C
Chef Recommended Finish Temperature: 63°C
Notes: Braided tenderloins, Cherry bourbon tenderloin, Tenderloin on a stick, Maple BBQ Tenderloins

Poultry

Whole Chicken
Smoker Temperature: 121-135°C
Cook Time: 3-4 hrs
Safe Finished Meat Temperature: 74°C
Chef Recommended Finish Temperature: 74°C
Notes: Maple barbecue chicken, Beer can chicken
Chicken Legs/Thighs
Smoker Temperature: 121-135°C
Cook Time: 2 hrs
Safe Finished Meat Temperature: 74°C
Chef Recommended Finish Temperature: 79°C
Notes: Chicken lollipops, Bacon-wrapped thighs, Alabama white sauce chicken legs
Chicken Wings
Smoker Temperature: 121-135°C
Cook Time: 1.5-2 hrs
Safe Finished Meat Temperature: 74°C
Chef Recommended Finish Temperature: 79°C
Notes: Honey barbecue wings, Pecan smoked chicken wings, Smoked and fried hot wings, Apricot and honey chicken wings
Chicken Quarters
Smoker Temperature: 121-135°C
Cook Time: 2 hrs
Safe Finished Meat Temperature: 74°C
Chef Recommended Finish Temperature: 79°C
Notes: High heat smoked chicken quarters, Smoked and grilled chicken quarters
Whole Turkey
Smoker Temperature: 115°C
Cook Time: 5-7 hrs
Safe Finished Meat Temperature: 74°C
Chef Recommended Finish Temperature: 74°C
Notes:  12 lbs or smaller recommended. Maple barbecue turkey, Buttermilk brined turkey, Cranberry turkey (“pink bird”), Bacon butter turkey, Lots of Butter Turkey
Turkey Breast
Smoker Temperature: 115°C
Cook Time: 4 hrs
Safe Finished Meat Temperature: 74°C
Chef Recommended Finish Temperature: 74°C
Notes: Cranberry pecan stuffed turkey breast, Bacon basted turkey roast, Cranberry pecan stuffed turkey breast, boneless turkey breast
Turkey Legs
Smoker Temperature: 115°C
Cook Time: 3-4 hrs
Safe Finished Meat Temperature: 74°C
Chef Recommended Finish Temperature: 79-82°C
Notes: Smoked turkey legs
Quail/Pheasant
Smoker Temperature: 107°C
Cook Time: 1 hr
Safe Finished Meat Temperature: 74°C
Chef Recommended Finish Temperature: 74°C
Notes: Smoked quail
Cornish Hens
Smoker Temperature: 115°C
Cook Time: 2 hrs
Safe Finished Meat Temperature: 74°C
Chef Recommended Finish Temperature: 74°C
Notes: Also called Rock Hens. Beer brined cornish hens, Citrus rosemary cornish hens, Butterflied Baby chickens

Fish & Seafood

Salmon Filet
Smoker Temperature: 104°C
Cook Time: 1 hr
Safe Finished Meat Temperature: 63°C
Chef Recommended Finish Temperature: 58-60°C
Notes: Cook at 71°C for cool smoked salmon. Cool smoked salmon with citrus, Filet mignon of salmon, Salmon on a stick, salmon candy, Maple glazed salmon
Tilapia Filets
Smoker Temperature: 104°C
Cook Time: 1 hr
Safe Finished Meat Temperature: 63°C
Chef Recommended Finish Temperature: 60°C
Notes: Tilapia with Tahini Noodles
Whole Trout
Smoker Temperature: 107°C
Cook Time: 1 hr
Safe Finished Meat Temperature: 63°C
Chef Recommended Finish Temperature: 60°C
Notes: Trout w/ Lemon & Herbs, Smoked Steelhead Trout
Lobster Tails
Smoker Temperature: 107°C
Cook Time: 45 min
Safe Finished Meat Temperature: 63°C
Chef Recommended Finish Temperature: 57°C
Notes: Smoked lobster tails
Oysters
Smoker Temperature: 107°C
Cook Time: 30-40 min
Safe Finished Meat Temperature: 63°C
Chef Recommended Finish 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: 107°C
Cook Time: 45-60 min
Safe Finished Meat Temperature: 63°C
Chef Recommended Finish Temperature: 60°C
Notes: Use a super-fast thermometer such as the thermapen to check temperature carefully. Do not overcook. Bacon wrapped scallops
Shrimp
Smoker Temperature: 107°C
Cook Time: 20-30 min
Safe Finished Meat Temperature: 63°C
Chef Recommended Finish 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, Pan Smoked Shrimp with Butter

Miscellaneous

Brats
Smoker Temperature: 107-115°C
Cook Time: 2 hrs
Safe Finished Meat Temperature: 71°C
Chef Recommended Finish Temperature: 71°C
Notes: Brats should not be overcooked. About 2 hours at 107°C is usually perfect. Make sure they reach at least 71°C before calling them done.
Boudin
Smoker Temperature: 107-115°C
Cook Time: 2 hrs
Safe Finished Meat Temperature: 71°C
Chef Recommended Finish Temperature: N/A
Notes: These are best cooked to time. 2 hours at 107°C will yield perfect results most of the time. Make sure you are using an accurate smoker thermometer. Smoked Boudin
Meatballs (2-inch)
Smoker Temperature: 107-115°C
Cook Time: 1 hr
Safe Finished Meat Temperature: 71°C
Chef Recommended Finish Temperature: 71°C
Notes: Cheesy smoked meatballs, Moinks, Cheese and Jalapeno Meatballs,
Hotdogs
Smoker Temperature: 107-115°C
Cook Time: 3-4 hrs
Safe Finished Meat Temperature: 71°C
Chef Recommended Finish Temperature: 79-82°C
Notes: Spiral-cut hotdogs, Bacon Wrapped Hotlinks

Vegetables

Smoked Corn on the Cob
Smoker Temperature: 107-115°C
Cook Time: 1.5 – 2 hrs
Safe Finished Meat Temperature: N/A
Chef Recommended Finish Temperature: N/A
Notes: Bacon wrapped corn on the cob
Smoked Whole Potatoes
Smoker Temperature: 107-115°C
Cook Time: 2-3 hrs
Safe Finished Meat Temperature: N/A
Chef Recommended Finish Temperature: N/A
Notes: Twice baked potatoes, Smoked Sweet 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 91°C when the ribs are done and tender.

Why is there a difference between USDA safe finished temperature and the Chefs recommended finish temperature?

Just because a piece of meat is safe at a certain temperature does not mean it is tender yet. Many cuts such as brisket and pork butt are safe to eat at a relatively low temperature however, they are still tough as leather at that temperature. They must be cooked to a much higher temperature to break down the meat, melt the fat and collagen and make them tender.

Some cuts or types of meat are recommended to be cooked below what is recommended by the USDA. This is sometimes because the risk is low or it is strongly believed that the USDA is overshooting the safe done temperature. Some food is just not very good when cooked to the recommended safe temperature. For years, the USDA recommended to cook pork to 71°C which yielded a very dry, tough, tasteless pork loin, pork tenderloin, pork chop, etc. I have always cooked pork to 60-63°C as do most other chefs and recently the USDA changed their safe temperature to only 63°C for all cuts of pork that are not ground.. making a better finished product that is, in fact, safe to eat.

What about appetizers that use ground beef or pork?

Anything that uses ground beef or pork must be cooked to at least 71°C in order for it to be safe. Most bacteria and pathogens live on the outside of the meat. When the meat is ground, these are spread thoughout the meat and it must be cooked to a high temperature of 71°C to make sure it is safe.

Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Purchase the Formulas for Jeff's Rub and Sauce
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Jeff's Original Rub Recipe
Jeff's Barbecue Sauce

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If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff!  -Susan T.

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Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point!  -Charles W.

Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!  -Peter S.

Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!  -Michelle M.

I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while.  -Darwyn B.

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