Type of Meat | Smoking Temp (Fahrenheit) | Time to Complete | Finished Temp (Fahrenheit) |
---|---|---|---|
Brisket (Sliced) | 225°F | 1.5 hrs/lb | 180°F |
Brisket (Pulled) | 225°F | 1.5 hrs/lb | 195°F |
Beef Ribs | 225°F | 3 hrs | 175°F |
Pork Butt (Sliced) | 225°F | 1.5 hrs/lb | 175°F |
Pork Butt (Pulled) | 225°F | 1.5 hrs/lb | 190°F-205°F |
Whole Chicken | 250°F | 4 hrs | 167°F |
Chicken Thighs | 250°F | 1.5 hrs | 167°F |
Chicken Quarters | 250°F | 3 hrs | 167°F |
Whole Turkey | 240°F | 6.5 hrs | 170°F |
Turkey Leg | 250°F | 4 hrs | 170°F |
Boudin | 230°F | 2.5 hrs | 165°F |
Breakfast Sausage | 230°F | 3 hrs | 160°F |
Patties | 225°F | 3 hrs | 165°F |
Meat Loaf | 250°F-300°F | 3 hrs | 160°F |
Meatballs (2″) | 225°F | 1 hr | 165°F |
Spareribs | 225°F-240°F | 6 hrs | 172°F |
Baby Back Ribs | 225°F-240°F | 5 hrs | 168°F |
Smoked Corn | 225°F | 1.5-2 hrs | NA |
Smoked Potatoes | 225°F | 2-2.5 hrs | NA |
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