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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.

* Below is a list of times and temperatures for smoking meats. The "Time to Completion" column are an estimatation but should allow you to ballpark when the meat will be done smoking.

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