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 estimation 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 | 205° |
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 Tenderloin | 250°F | 2.5 hrs | 145° |
Breakfast Sausage | 250°F | 2 hrs | 145° |
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 |