Smoking Times & Temperatures Chart

We wanted to provide, what we feel is one of the most helpful resources, a cheat sheet, showing cooking times and temperatures of most of the main meats you’ll be working with.

Use this chart to help you on your pitmaster journey or simply keep it in a handy place when you forget what temp to pull at… it happens to us all.

Although we have provided times, this isn’t always exact so please make sure you use a thermometer to check the meats internal temperature to make sure it’s cooked as needed.

The printable version of this can be found here: A4 Printable Cheat Sheet Download

 

Chicken Smoking Times & Temperatures

Cut Of MeatSmoking TimeSmoker TemperatureInternal Temperature
Whole chicken2-3 Hours275-300°F170°F (77°C)
Chicken Legs1-2 Hours275-300°F170°F (77°C)
Chicken Thighs1-2 Hours275-300°F170°F (77°C)
Chicken Wings1-2 Hours275-300°F170°F (77°C)

Beef Smoking Times & Temperatures

Cut Of MeatSmoking TimeSmoker TemperatureInternal Temperature
Brisket12-20 Hours225°F190-200°F
Chuck Roast12-18 Hours225-250°F190-200°F
Rump Roast30 mins per lb225-250°F135°F
Back Ribs4-5 Hours225-250°F190°F
Prime Ribs4-5 Hours225°F135°F
Short Ribs6-8 Hours225-250°F190°F
Spare Ribs5-6 Hours225-250°F190°F
Tri Tip3-4 Hours225-250°F135°F
Tenderloin3-4 Hours225-250°F135°F

Pork Smoking Times & Temperatures

Cut Of MeatSmoking TimeSmoker TemperatureInternal Temperature
Pork Shoulder12-14 Hours225°F190°F
Baby Back Ribs5 Hours225-250°F180°F
Spare Ribs6 Hours225-250°F180°F
Loin3-5 Hours225-250°F145°F
Tenderloin2 Hours225-250°F145°F
Ham (Bone In)1.5 Hours per lb225-250°F160°F
Belly Bacon6 Hours100°F140°F
Sausage1-2 Hours225-250°F165°F

 

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