Smoking Cooking Times
Please note that all smoked meat cooking times in the chart below are averages. Smoking times will vary depending on cooking temperature, weight or size of the meat, the type of grill or smoker you are cooking on, and other factors.
|
Type of Smoked Meat |
Smoking Temperature |
Smoking Cooking Time |
Final Smoked Temperature |
|
Smoked Brisket (Sliced) |
225°F |
1.5 hours/pound |
185 degrees |
|
Smoked Brisket (Pulled) |
225°F |
1.5 hours/pound |
195 degrees |
|
Smoked Beef Ribs |
225°F |
3 hours |
175 degrees |
|
Smoked Pork Butt |
225°F |
1.5 hours/pound |
175 degrees |
|
Smoked Pulled Pork Butt |
225°F |
1.5 hours/pound |
190-205 |
|
Smoked Whole Chicken |
250°F |
4 hours |
167 degrees |
|
Smoked Chicken Thighs |
250°F |
1.5 hours |
167 degrees |
|
Smoked Chicken Quarters |
250°F |
3 hours |
167 degrees |
|
Smoked Whole Turkey |
240°F |
6.5 hours |
170 degrees |
|
Smoked Turkey Legs |
250°F |
4 hours |
165 degrees |
|
Smoked Turkey Wings |
225°F |
2.5 hours |
165 degrees |
|
Smoked Meat Loaf |
250 -300°F |
3 hours |
160 degrees |
|
Smoked Meatballs (2 inch) |
225°F |
1 hour |
165 degrees |
|
Smoked Pork Spare Ribs |
225-240°F |
6 hours |
172 degrees |
|
Smoked Baby Back Ribs |
225-240°F |
5 hours |
168 degrees |