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 Meat | Smoking Time | Smoker Temperature | Internal Temperature |
|---|---|---|---|
| Whole chicken | 2-3 Hours | 275-300°F | 170°F (77°C) |
| Chicken Legs | 1-2 Hours | 275-300°F | 170°F (77°C) |
| Chicken Thighs | 1-2 Hours | 275-300°F | 170°F (77°C) |
| Chicken Wings | 1-2 Hours | 275-300°F | 170°F (77°C) |
Beef Smoking Times & Temperatures
| Cut Of Meat | Smoking Time | Smoker Temperature | Internal Temperature |
|---|---|---|---|
| Brisket | 12-20 Hours | 225°F | 190-200°F |
| Chuck Roast | 12-18 Hours | 225-250°F | 190-200°F |
| Rump Roast | 30 mins per lb | 225-250°F | 135°F |
| Back Ribs | 4-5 Hours | 225-250°F | 190°F |
| Prime Ribs | 4-5 Hours | 225°F | 135°F |
| Short Ribs | 6-8 Hours | 225-250°F | 190°F |
| Spare Ribs | 5-6 Hours | 225-250°F | 190°F |
| Tri Tip | 3-4 Hours | 225-250°F | 135°F |
| Tenderloin | 3-4 Hours | 225-250°F | 135°F |
Pork Smoking Times & Temperatures
| Cut Of Meat | Smoking Time | Smoker Temperature | Internal Temperature |
|---|---|---|---|
| Pork Shoulder | 12-14 Hours | 225°F | 190°F |
| Baby Back Ribs | 5 Hours | 225-250°F | 180°F |
| Spare Ribs | 6 Hours | 225-250°F | 180°F |
| Loin | 3-5 Hours | 225-250°F | 145°F |
| Tenderloin | 2 Hours | 225-250°F | 145°F |
| Ham (Bone In) | 1.5 Hours per lb | 225-250°F | 160°F |
| Belly Bacon | 6 Hours | 100°F | 140°F |
| Sausage | 1-2 Hours | 225-250°F | 165°F |