Standard | Smoking Times and Temperatures
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Smoker Recipes Vol. 1
Jeff's new eBook has an awesome time/temp chart with USDA and chef temps as well as some favorite recipes from the website and much more!
→ Note: If you're looking for a digital meat thermometer, here's a guide that will help you decide which one is best: 6 Best Digital Meat Thermometers
Downloadables
Note: If you are looking for the metric version of this web page, GO HERE.
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 usually just an estimate and is NOT an indicator of doneness.
Beef
Pit Temp:
225-240°F
Time:
12-20 hrs
Safe Temp:
145°F
Chef Temp:
200°F
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. See all brisket recipes here
Pit Temp:
225-240°F
Time:
8-10 hrs
Safe Temp:
145°F
Chef Temp:
205°F
Notes: Cook time varies depending on the thickness of the roast. Time given is for a typical 3-4 lb roast. See all chuck roast recipes here
Pit Temp:
225-240°F
Time:
4-5 hrs
Safe Temp:
145°F
Chef Temp:
195°F
Notes: Find the meatiest ones you can find for best results. See all back rib recipes here
Pit Temp:
225-240°F
Time:
6-8 hrs
Safe Temp:
145°F
Chef Temp:
200°F
Notes: I prefer the ones that are longer (not cut into shorter sections) See all short rib recipes here
Pit Temp:
225-240°F
Time:
3-4 hrs
Safe Temp:
145°F
Chef Temp:
180°F
Notes: Done when tender regardless of the internal temp. See all beef country style rib recipes here
Pit Temp:
225-240°F
Time:
3 hrs
Safe Temp:
160°F
Chef Temp:
160°F
Notes: Cook time depends on thickness of loaf. See all meatloaf recipes here
Pit Temp:
225-240°F
Time:
3 hrs
Safe Temp:
160°F
Chef Temp:
160°F
Notes: Cook time depends on thickness of fatty. See all fatty recipes here
Pit Temp:
225°F
Time:
1 hr
Safe Temp:
160°F
Chef Temp:
160°F
Notes: Use 80/20 ground chuck for best results. See all burger recipes here
Pit Temp:
220°F
Time:
45-60 min
Safe Temp:
160°F
Chef Temp:
130°F
Notes: Finish in the smoker or smoke to 75% done then sear on hot grill to medium rare or your desired level of done. Time depends on thickness of steak. See all steak recipes here
Pit Temp:
225°F
Time:
4-5 hrs
Safe Temp:
145°F
Chef Temp:
130°F
Notes: Typical size is 4-7 bones. Best flavor and tenderness when cooked to medium rare. See all prime rib recipes here
Pit Temp:
225-240°F
Time:
2 hrs
Safe Temp:
145°F
Chef Temp:
130°F
Notes: Typical size about 2-3 lbs. See all tri-tip recipes here
*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 195°F 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 160°F which yielded a very dry, tough, tasteless pork loin, pork tenderloin, pork chop, etc.
I have always cooked pork to 140-145 as do most other chefs and recently the USDA changed their safe temperature to only 145°F 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 160°F 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 160°F to make sure it is safe.
Pork
Pit Temp:
225-240°F
Time:
12-14 hrs
Safe Temp:
145°F
Chef Temp:
205°F
Notes: Also called pork shoulder, Boston butt or butt roast. See all pork butt recipes here
Pit Temp:
225-240°F
Time:
5 hrs
Safe Temp:
145°F
Chef Temp:
195°F
Notes: These are done when they get tender, not before. Extra meaty* baby backs may require an extra hour to get tender. See all baby back ribs recipes here
*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 145°F.
For this reason, I recommend purchasing baby back ribs that are NOT extra meaty for a much better eating experience.
Pit Temp:
225-240°F
Time:
6 hrs
Safe Temp:
145°F
Chef Temp:
195°F
Notes: These are done when they get as tender as you like them. See all spare ribs recipes here
Pit Temp:
225-240°F
Time:
4 hrs
Safe Temp:
145°F
Chef Temp:
145°F
Notes: Pork loin is delicious but very lean. I recommend pulling it from the smoker at about 141°F and letting the carryover cooking bring it on up to a perfect 145°F. See all pork loin recipes here
Pit Temp:
225-240°F
Time:
2 hrs
Safe Temp:
145°F
Chef Temp:
145°F
Notes: These are great when smoked and sliced into ¼ inch thick pieces for sliders. See all tenderloin recipes here
Poultry
Pit Temp:
250-275°F
Time:
3-4 hrs
Safe Temp:
165°F
Chef Temp:
165°F
Notes: Chicken does best with higher than normal smoker temps. See all whole chicken recipes here
Pit Temp:
250-275°F
Time:
2 hrs
Safe Temp:
165°F
Chef Temp:
175°F
Notes: Best when cooked to around 175°F to allow the connective tissue to break down and tenderize the meat. See all chicken leg recipes here | See all chicken thigh recipes here
Pit Temp:
250-275°F
Time:
1.5 to 2 hrs
Safe Temp:
165°F
Chef Temp:
175°F
Notes: Wings are white meat but also benefit from cooking to a higher temperature such as 175-180°F before calling them done. See all chicken wings recipes here
Pit Temp:
250-275°F
Time:
2 hrs
Safe Temp:
165°F
Chef Temp:
175°F
Notes: Chicken quarters are the leg and thigh attached. Cook to at least 175°F for best results. See all chicken quarters recipes here
Pit Temp:
240°F
Time:
5-7 hrs
Safe Temp:
165°F
Chef Temp:
155°F
Notes: 12 lbs or smaller recommended. If you need more than 12 lbs of turkey, simply cook multiple turkeys. USDA allows for a finish temp of 150°F as long as the turkey is held at that temperature for 3.8 minutes.
I usually recommend cooking to 155°F and this more than satisfies the 150 degree recommendation for 3.8 minutes and produces a turkey that is so juicy you'll have trouble believing it's turkey.
Pit Temp:
240°F
Time:
4 hrs
Safe Temp:
165°F
Chef Temp:
155°F
Pit Temp:
240°F
Time:
3-4 hrs
Safe Temp:
165°F
Chef Temp:
175°F
Pit Temp:
225°F
Time:
1 hrs
Safe Temp:
165°F
Chef Temp:
165°F
Pit Temp:
240°F
Time:
2 hrs
Safe Temp:
165°F
Chef Temp:
165°F
Notes: Also called rock hens or game hens. See all cornish hen recipes here
Fish & Seafood
Pit Temp:
220°F
Time:
1 hr
Safe Temp:
145°F
Chef Temp:
135°F
Notes: Cook at 160°F for cool smoked salmon See all salmon recipes here
Tilapia
Pit Temp:
240°F
Time:
1 hr
Safe Temp:
145°F
Chef Temp:
140°F
Notes: See all fish recipes here
Whole Trout
Pit Temp:
225°F
Time:
1 hr
Safe Temp:
145°F
Chef Temp:
140°F
Notes: Notes here. See all fish recipes here
Pit Temp:
225°F
Time:
35 min
Safe Temp:
145°F
Chef Temp:
140°F
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. See all oyster recipes here
Pit Temp:
225°F
Time:
45-60 min
Safe Temp:
145°F
Chef Temp:
140°F
Notes: Use a super-fast thermometer such as the thermapen to check temperature carefully. Do not overcook.. See all scallop recipes here
Pit Temp:
225°F
Time:
20-30 min
Safe Temp:
145°F
Chef Temp:
140°F
Notes: Cues for done shrimp include bright pink color, opaque flesh and a “C” shape. See all shrimp recipes here
Miscellaneous
Brats
Pit Temp:
240°F
Time:
2 hrs
Safe Temp:
160°F
Chef Temp:
160°F
Notes:Brats should not be overcooked. About 2 hours at 225°F is usually perfect. Make sure they reach at least 160°F before calling them done.
Boudin
Pit Temp:
240°F
Time:
2 hrs
Safe Temp:
160°F
Chef Temp:
160°F
Notes: These are best cooked to time. 2 hours at 225°F will yield perfect results most of the time. Make sure you are using an accurate smoker thermometer.
Pit Temp:
240°F
Time:
1 hr
Safe Temp:
160°F
Chef Temp:
160°F
Vegetables
Corn on the Cob
Pit Temp:
240°F
Time:
2 hrs
Safe Temp:
n/a
Chef Temp:
n/a
Notes:
Does anyone have any recommendations on the best way to “heat up” extra frozen meat that I’ve also vacuum sealed.
Microwave, boiling water, oven, pre-thaw in refrigerator?? Just not sure and open for suggestions. Thanks
How long does it take to smoke a fully cut up chicken on a Treager grill
On your new cook temp guide you have usa temp, chef temp, and pit temp, what is pit temp
Wayne, Pit temp just means the temperature that you will maintain in your smoker. Pit temp and smoker temp are used interchangeably.
The temperature pdf document is incredibly helpful. Thanks for sharing that.
Hi Jeff. Love your site and all of the fantastic recipes. You’ve become my only go site!! Love your rubs and sauce recipes as well.
I was looking at your book. Just wondering if it is just a printed version of what you have on the site? Or are they new and different recipes?
Thanks again for all of your work!
The recipes in the book are unique to the book.. you may see similar things on the website but not exact. For instance, you will find smoked whole turkey in the book as well as on the recipe and while the cook times are about the same, there are parts of the process that are different such as the brining, seasoning, etc.
Your content are amazing. I just Loved it
I am still pretty new to this, and I have a question. I did a 5 pound pork loin yesterday and did it at 225 for about 5 hours, The flavor was good but it was dryer tha a popcorn fart. What did I do wrong?
Did you brine it? I find that a real key to not having a dry meat.
It was a loin. It should not be cooked past about 140F internal temp. It has no fat, so there is no reason to go low and slow. That is for tough meats with lots of connective tissue.
Try injecting with apple cider, pineapple juice or something of your choice. You can also try soaking the loin in a marinade . When smoking try 2hrs, smoked 2 hrs. wrapped in foil with some juice and last hr. uncovered .Pork like chicken has no flavor of it’s own . Also use a meat prob so you don’t over cook it .Good luck
Great website !!! Im new to smoking, and your web site is very helpfull.
how long do you use smoke for when cooking
I usually try to add smoking wood for at least half of the cook time. After that, it’s usually ok to finish with just heat if you desire.
I made your recipe at home very tasty. Please add more recipes.
“Hi Jeff Phillips,
Hope you are doing well. This blog will help the beginners who don’t understand the cooking time and temperature properly. Would you please tell me which type of wood is suitable for pork butt? And what should be the temperature for that?
Alex, for pork butt I love to use pecan or a mix of pecan and cherry. Maintain about 225-240°F in the smoker and let the pork butt cook until it reaches an internal temperature of 205°F for fall apart pulled pork. If you are wanting it sliceable, then around 190 is a better internal temp to shoot for. Expect about 12-14 hours total cook time.
Thanks for this useful information. Now I can use this for preparing my dishes.
Cannot locate the archived recipes on your site. What happened to them? Always found them extremely helpful.
The archived recipes are located at https://www.smoking-meat.com/category/newsletters. You can also use the search function on the site by clicking on the magnifying glass at the top right of the page. You can search for things like brisket, pulled pork, chicken, etc. and it will bring up all of the posts that include that subject matter.
Where’s country style ribs?
My comment here is not following a particular thread, but only offered as enlightening on construction or modification of existing smokers / grills.
Some metals are not safe for construction of or modifications to cooking (smoking) devices
Any metal that has been galvanized will release zinc oxide vapor when exposed to heat that are toxic /poisonous that can be life threading when inhaled. The toxic zinc oxide can also permeate the food being cooked and when ingested can cause multiple health
Problems, including death
Copper /brass: cooking salty food in copper vessel is not advised simply because iodine present in salt quickly reacts with copper, which releases more copper particles. Hence, you must be careful before cooking in such utensils.
Any Chrome plated metal: Chrome is a thin electroplated coating on metal and will delaminate when exposed to heat. Additionally, Chrome is poison. Either hexavalent chromium or trivalent chromium may be used to produce chrome. The electroplating chemicals for both processes are toxic and regulated in many countries. Hexavalent chromium is extremely toxic, so trivalent chrome or tri-chrome tends to be more popular for modern applications.
Aluminum will release oxides of aluminum when heated and be harmful to health. In the 1970s, a Canadian researcher published a study stating that he had found high levels of aluminum in the brains of Alzheimer’s patients.
Ceramic coatings are based on silica sand which some can have heavy metals like lead and cadmium and especially if colored red. There are test kits available to use on ceramics for these components:
https://www.amazon.com/First-Alert-LT1-Premium-Lead/dp/B000FSOYSQ
I keep a spreadsheet on smoking times with columns for type of meat, weather, weight of meat, time, temperature of smoker, final meat temperature, and calculate average smoke time per lb.for everything I smoke.
Is there a printable version of the chart?
I am working on a more compact version but there is a PDF of this at https://www.smoking-meat.com/image-files/smoking-times-temperatures-chart-2018.pdf
First of all, THANK YOU for everything. I would not be the smoking maestro without all the info you have given me.
But for this article, I question the accuracy or at least need a reason for what I believe is a discrepancy. You have listed the cooking time for chicken legs and thighs at 2 hours but for chicken quarters you say 4 hours at the same temperature. What am I missing here. Same meat…just cut. Separate by one inch and the time is cut in half??? PLMK TY
Jeff, Love your newsletter …. Love the Time and Temperature Chart …. I noticed that you forgot Bacon …. cooking Bacon all by itself. Bacon done in the smoker is perfect for BLTs …. and tasty on salads as well. I notice you do bacon wrapped things often. How about posting just a bacon recipe no seasonings ? Thanks for all the hard work you do in keeping your newsletter fresh.
Just a reminder guys….smoking is not good for your health
;-)
Such a fun adventure through your pantry! A few of my must-haves not on your shelves are Pork Verde (both cubed, which is served like a soup, and shredded, which I use in enchiladas), Navy Bean Soup, Cranberry Sauce, Beef Bourguignon & Mushroom Bourguignon, Ground Beef (plain and Mexican for tacos), and Meatballs. I also must must MUST have fruit sauces with cabernet. I’ve made them with plums, and a cranberry/blueberry mixture. O.M.G. Amazing over vanilla ice cream, pancakes/French toast, cheesecake…etc.
Thanks for the helpful information on your site!
I have done a few briskets and have created a rub that I really enjoy.
My problem is reconciling the time and internal temperatures list on your site.
With an indirect heat (smoker box) on the side of my charcoal grill, I maintain the temp at 225. The price thermometer in the brisket indicates done in less than 6 hours… Not nearly the 12-20 hours in the guide.
This has happened with various sized briskets.
The meat is “done” but far from tender.
I don’t understand what I’m doing wrong.
Suggestions?
Thanks for any help you could offer.
BTW…that should be, “probe” thermometer, not, “price” thermometer… Gotta love autocorrect.
Hi Kris, I believe the extra time is needed to break down some of the tough fibers in the meat. There is a more technical explanation but I have long since forgotten the details. I think if you try leaving it on longer you will find it is well worth it. Good luck.
After 6 hours in the smoker (even 4 hours is sufficient to get a good smoke) wrap brisket well with double layers of foil and then continue to cook at 225F for about another 4-6 hrs. I don’t bother to do this on my smoker, but rather just put it on my gas grill since it will not be absorbing any more smoke anyway. Also easier to maintain temp on gas grill.
We are not professional, the smoking gets done early so after 2 to 2 1/2 hrs remove and put into a crock pot with enough water and garlic to cover the bottom for 6 hrs. Mouth watering and tender
Don’t listen to Don. His garlic and crockpot idea is AWFUL!
Just let it smoke, smoke, and smoke.
Keep a container with water in it, and if you’re really worried about it drying out, wrap it in foil to contain those juices – no shame..
I was trying to find out about smoking meat for storage. Of the meats.
Of Plymouth, MA?
I have a masterbuilt electric smoker and im getting ready to pull 6 chickens out of brine .does it take any longer to smoke 6 birds than just one?
Thanks jeff
The number of pieces in the smoker is irrelevant so long as you can maintained the same temps everywhere. For instance my pellet grill uses convection fans to keep temps the same in any spot in the grill, no hot spots.with you electric smoker as long as you rotate properly there should not be an issue. Just make sure you check your temps closely.
Jeff, I used your recipe for tender brisket and it was awesome!!! We host a yearly 4th of July shindig and its centered around my smoked meat. I’ve done briskets in the past and they was ok, well until I found your recipe. Last year I smoked according to method and everyone is still talking about that awesome brisket!!! That’s the stuff dreams are made of. Cant thank you enough for your smoking wisdom.
I am attempting to smoke chicken quarters for my husband’s surprise party. Normally, he’s the smoke master, but I obviously can’t ask him…I see that the temp for chicken quarters is 250-275 for 4 hours. We have a pretty big smoker and I need to do enough to feed roughly 100 people. Would I still do it for 4 hours, or should I plan on doing it longer? Any advice would be greatly appreciated!
Danyelle, you need to somehow make sure the chicken gets to 165 °F however long that takes. All smokers move air and heat around differently and the times will vary somewhat so to be safe you need to use a meat thermometer to make sure it has reached the proper temperature.
Jeff,
if I could I would oner you with a Nobel Price in Culinary sciences
Edward, Pmq., NSW, Aussie
Thank-you Jeff, what a great website you have! :)
How long will it take to cook pork rib tips and what temperature?
What happened to the old chart? I loved the quick reference for time/pound to help me estimate start times.
I recently bought my first smoker. It is char broil. I used it yesterday but could not get the temp above 200 degrees. I did adjust the top by closing more. But is says not to close all the way. I need help please any ideas
If This is a stick burner you need to open the flue to draw air into the fire box that’s how you regulate the smoke chamber temp. Adjust the damper on the fire box the opposite of the damper in small increments one you get to temp.
Ok always leave stack open all the way then get a small coal bed in fire box put one or two pieces of wood hickory cherry maple … Ect keep fire box open for at least 3 mins to awllow wood to catch then close firebox lid and leave all vets open
I have a wild hog shoulder I’m going to smoke and was wondering how long to smoke it for flavor and I how long I should cook it in the oven to finish it up? I’d say it’s around four pounds.
Time doesn’t really matter temperature does, however to give you a time frame, I would smoke it at 275 for 10 hours or there about until the shoulder is 190 to 210 degrees internal temperature. That’s assuming you want it to pull.
I must have missed the size of your roast, a smaller roast like that will reach temperature much faster I would say anywhere from 6 to 8 hours at the temps I gave you.
Also I take and cut an onion int 4 rings, don’t separate the rings just put them in a pan to hold the roast off the bottom of the roasting pan, then pour apple juice into the bottom to help keep the roast moist, every hour you can ladle the juice over the roast or spritz it with a squirt bottle with apple juice. The onions add great flavor.
You should update the pork temps on here, the USDA recently added a caveat to the pork temp recommending you cook pork to 160 for 6 minutes to kill possible hepatitis contaminated meat.
SDH.. I have not seen this but we do our best to follow USDA to the letter on safe cooking temperatures. Posting a link to the USDA on a comment such as this is always helpful.
I’m sorry I miss typed that its 160° F Temp for 20 minutes. and I made a mistake it was the CDC not USDA.
Its under the Heading “The Study” which Says:
” HEV can be heat-inactivated by thorough cooking at 71°C for 20 min (9); however, consumers might not apply such precise thermal treatment. Thus, these food products might be able to transmit HEV.”
http://wwwnc.cdc.gov/eid/article/20/11/14-0891_article
71° C = 159.8°F, anyway I just thought people should know about this.
Skimming the article, it seems to only be advising cook temperature on products that contain (raw) pork liver, not pork in general.
HEV is a blood born illness, so if the pork meat you are cooking never had blood running through the muscles like all other animals do, then don’t worry yourself about it. To me it makes sense to just cook it a bit longer for safety.
If I can’t smoke outdoors and need to use my oven, should I still cook at the same temp. as the smoker?
That is my recommendation for most things. The most common exception is poultry which does not greatly benefit from low and slow. The only reason for low and slow on poultry is to give the smoke more time to flavor the meat. In the oven this is not necessary and it can be bumped up to 275 or even 300°F in most cases.
That’s what I figured. Thanks for your reply Jeff. Love your site and all the recipes and information you provide.
Guys, forget the pound\time ratio. It is flawed due to different fat to muscle ratios. I have been BBQ’ing for over 32 years. Just get an instant digital thermometer, (I recommend Thermopen). Your target temp (when connective tissue breaks down) is 192-195 for a brisket flat and 196-200 for the tip. (You should separate the flat from the tip\point before cooking). For pork shoulder\butts it is 195. It will literally fall apart as you remove it from the smoker. I smoke at 225. Pork is around 6-7 hours, and brisket is 12-14 hrs., depending on size. It can vary. Let it rest before cutting\pulling. Enjoy!
I was trying to figure out how to get a little more smoke flavor. I have masterbuilt Electric smoker. I was wondering if anyone can answer what exactly is happening if I open or close the vent on a top. Also I was thinking if I cook my meat to my target temperature. THEN change the smoker temp to the target temperature to extend the time at the target temperature and on the smoke. Without over cooking the meat. Does anyone think I would have good results with this method?
David: If you open or close the vent at the top you are letting more (or less) hot air and smoke out. It is possible to control temp that way for charcoal or wood smokers, but yours is electric, so it has a thermostat to control temps. If you want more smoke flavor, there are 2 preferred ways with an electric smoker, either A) make more smoke (more pellets or more chips) while cooking or B) cook it at a lower pit temperature for a longer time, which allows it to suck up more smoke while reaching “done”. Holding at the “done” temp for a longer time to suck up more smoke will work, but you risk drying it out. Personally I prefer option B).
Also make sure you are basting the meat the liquid allows the smoke flavor to penitrate the meat better.
I am smoking Pheasant breasts, what temp should I smoke them to?????
Use turkey temps for poultry other then chicken. Chicken needs to cook more thoroughly because the meat is separated and allows pathogens to seep into the deep tissue of the meat, other fowl do not have the same issue and can be treated like turkey except smaller.
I am going to smoke 2- 4.5lb. Boneless pork shoulders. Because there are two at the same time, how much time should I allow to reach the desired temperature for pulled pork?
2 separate pieces cook in the same amount of time as a single piece.
I am going to smoke to 4.5 lb. boneless pork shoulders for pulled pork. How much time should I allow to reach 190? Thanks in advance
If I am smoking 6 chickens all in one smoker how long should I allow for smoking time.?
Ken, Same as if you were cooking one chicken, just make sure the juices run clear and it’s done, should take 4.5 hours to cook at 225. I recommend brining all the chickens the night before, basic brine is gallon of water, one cup of kosher salt, one cup of brown sugar. Have fun!
Most everything I find has shorter cooking times for chicken quarters then 3 hrs. I love and use your chart and newsletter regularly, but quarters have been extremely shorter cooking times from your chart. How many quarters are you smoking for it to take three hours? Any reason why mine are getting done around an hour/hour and half at 250-275? Thanks…and again appreciate your info!
Does anyone use the enclosed Alunimum method? I wrap the pork butt or rids tightly in foil and Cook at 250 in electric smoker . Takes 1 hr /lb. final hour is in real smoker with hickory.
I have an electric Old Smokey and don’t wrap picnic pork in foil. I cook at about 200 degrees to in an internal temp of 205. I put rub on 24 hours before and let set in the fridge, then wrap when done for about and hour. 180-190 seems to be the longest stretch given stall.
The smoke times were way off for the brisket, an hour and a half per pound was not enough! I got a 5 lbs brisket, smoked it for 7.5 hours at 225 a 250 and the internal temp was only at 135… Took an extra 6 hours to bring it to 190…
I followed your chart for whole chicken and it turned out beautifully! 5 lb beer can chicken. 4 hrs @ 250. Thanks for the time/temp advice. Chicken was 175-180 when I pulled it off. I use a charcoal grill I bought at Sam’s club many years back. It requires a lot of attention, but that makes success that much more enjoyable.