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smoking Cook Times for Smokers

Deathtosnails said:
Maybe try this... It's a new web tool...GOOGLE

Oh, and welcome to the forums
Click to expand...
Well that was his first post so he obviosly came here for some answers, why send him to google, he probably just came from there? ;)

If everyone used google there'd be no use for the forum.

If some experts don't chime in I'll try to post back on this in awhile.

:welcome:

Thread moved, Pippy fail.
 
Well if any one actually clicked on my first link (the GOOGLE one) they would find a LOT of info.

e.g. from http://wyntk.us/smoking-times-and-temperatures


Smoking Times and Temperatures

Posted on | September 24, 2009 | 1 Comment

I have been asked many times to put together a basic table of times and temperatures for smoking meats. This is the times and temperatures that I use but please understand that they are only guidelines.

All smokers are different and add in the other variables like weather conditions, wind, ambient temperature, etc. and things can vary by as much as an hour or more.

Learn to tell doneness visually as well as with temperature and time and you will be a much better chef at the smoker.
Type of Meat Smoking Temp Time to Complete Finished Temp
Brisket (Sliced) 225°F 1.5 hours/pound 180 degrees
Brisket (Pulled) 225°F 1.5 hours/pound 195 degrees
Beef Ribs 225°F 3 hours 175 degrees
Pork Butt (Sliced) 225°F 1.5 hours/pound 175 degrees
Pork Butt (Pulled) 225°F 1.5 hours/pound 190-205
Whole Chicken 250°F 4 hours 167 degrees
Chicken Thighs 250°F 1.5 hours 167 degrees
Chicken Quarters 250°F 3 hours 167 degrees
Whole Turkey 12# 240°F 6.5 hours 170 degrees
Turkey Leg 250°F 4 hours 165 degrees
Turkey Wings 225°F 2.5 hours 165 degrees
Boudin 230°F 2.5 hours 165 degrees
Breakfast Sausage 230°F 3 hours 160 degrees
Fatties 225°F 3 hours 165 degrees
Meat Loaf 250 -300°F 3 hours 160 degrees
Meatballs (2 inch) 225°F 1 hour 165 degrees
Spare Ribs 225-240°F 6 hours 172 degrees
Baby Back Ribs 225-240°F 5 hours 168 degrees
Smoked Corn 225°F 1.5 – 2 hours N/A
Smoked Potatoes 225°F 2 – 2.5 Hours N/A
 
Best thing to get is a digital remote meat thermometer each smoker is different but you can get a basic idea from the times DTS posted or just ask around here good luck
 
You can't just slap a cut of meat on the smoker and let it go. There's a lot that goes into a good smoke, and some people don't give up their secrets. You'd think it would just come down to science (times and temps), but it really doesn't. Science will give you parameters.

You also mentioned many many cuts, so let's take brisket. One of the hardest to get right.

Brisket is a fatty piece of muscle (chest muscle). It's not a tender piece of meat it's a damn tough muscle that you have to transform! In order for this cut to be tender the connective tissue needs to break down. It has a plateau period, where the internal temperature will not rise. It will just sit there (190-200 at thickest part). Once the tissues have melted, the muscle will continue to cook. Generally you would cook brisket at 200-225 for 1-1 1/2 hrs. per pound. That's a 24 hour smoke for a 16 pounder.

Brisket often ends up dry and tough, and is one of the hardest to master. You have to experiment with rubs, mops, woods, positioning, temperatures, etc., you have to know when the meat is plateauing, and when it is not, and how to keep it from not drying out especially after the plateau.

If you attempt brisket please keep up posted.

Let us know if you need help with the other cuts mentioned.
 
thehotpepper.com said:
You can't just slap a cut of meat on the smoker and let it go. There's a lot that goes into a good smoke, and some people don't give up their secrets. You'd think it would just come down to science (times and temps), but it really doesn't. Science will give you parameters.

You also mentioned many many cuts, so let's take brisket. One of the hardest to get right.

Brisket is a fatty piece of muscle (chest muscle). It's not a tender piece of meat it's a damn tough muscle that you have to transform! In order for this cut to be tender the connective tissue needs to break down. It has a plateau period, where the internal temperature will not rise. It will just sit there (190-200 at thickest part). Once the tissues have melted, the muscle will continue to cook. Generally you would cook brisket at 200-225 for 1-1 1/2 hrs. per pound. That's a 24 hour smoke for a 16 pounder.

Brisket often ends up dry and tough, and is one of the hardest to master. You have to experiment with rubs, mops, woods, positioning, temperatures, etc., you have to know when the meat is plateauing, and when it is not, and how to keep it from not drying out especially after the plateau.

If you attempt brisket please keep up posted.

Let us know if you need help with the other cuts mentioned.
Click to expand...

Most folks who smoke do not go by time, they go by internal temps. The use of a calibrated meat probe will help you know when the particular cut is done to your liking. One exception would be ribs, as it is hard to insert the probe without touching any bone area. You also need to know the temp of your smoker at the rack/grate level, this will assure you of the smoking temp you want to use. Don't trust a factory installed therm unless you calibrate it, or compare it to a calibrated one. It's all good my friend.
 
Very true, heat rises and the attached thermometer is usually above the grate close to the top of the smoker.
 
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