For some of us that don’t know, this is not a chart that has to do with a cigarette or anything like that. This is the beautiful art of knowing the exact heat your meat needs to look and be beautiful. It is the first step in becoming a master of the BBQ. This is not art you learn by watching TV on how best to BBQ, you need to practice it and know the best way to utilize your skills, time and the smoking machine.

For some of us that have that habit of not knowing when meat is done and ready to eat, you have come to the right place. It’s not something you don’t know, but something you are not doing right, I bet you didn’t know even experts from those cooking charts use a digital meat thermometer to measure the temperature in their smoker because it’s this temperature that would help you know when your meat is tender.

This digital thermometer is highly recommended to monitor the exact temperature when it cooks. This thermometer has probes that you stick to the meat when it cooks. You can buy these in the market and online. The one I am currently using goes for $86 and it has served me well and we have both produced the best of meats that we are proud of.

I will go ahead now and list out my standard temperature charts for different kinds of meat with excellent pro tips.

Smoking Times and Temperatures Chart

BEEF

I will start with beef and there are different options you can get from beef smoking

Brisket

Smoking Temperature: 225-240°F
Finished temperature: 195-200°F
Duration time: 12-20 hours

Pro tip: The brisket meat is usually done around 195°F. The temperature depends on the beef/thickness ratio as the higher thick flat area usually calls for higher temperatures. Avoid opening the grill from time to time.

Back Ribs

Smoking Temperature: 225-240°F
Finished temperature: 195-200°F
Duration time: 4-5 hours

Pro tip: you have to cut them apart to produce the best results. Follow the guidelines above too and make sure to use a meat thermometer as it all an estimate. Defrost completely if frozen.

Chuck Roast

Smoking Temperature: 225-240°F
Finished temperature: 200-203°F
Duration time: 8-10 hours

Pro tip: Cooking time usually varies depending on the thickness of the meat.

Short Ribs

Smoking Temperature: 225-240°F
Finished temperature: 195-200°F
Duration time: 6-8 hours

Pro tip: Cut into small piece and follow the chart above.

Beef Country Style Ribs

Smoking Temperature: 225-240°F
Finished temperature: 175-180°F
Duration time: 3-4 hours

Pro tip: It is usually done when it is tender.

Meat Loaf

Smoking Temperature: 225-240°F
Finished temperature: 155-160°F
Duration time: 2-3 hours

Pro tip: The cooking time usually depends on the thickness of the meatloaf been prepared.

Burgers

Smoking Temperature: 225-240°F
Finished temperature: 150-160°F
Duration time: 1 hour

Pro tip: Use 80/20 chuck for best results.

Steaks

Smoking Temperature: 210-220°F
Finished temperature: 130-135°F
Duration time: 45-60 minutes

Pro tip: Cooking time depends on the thickness of the steak. It is best when cooked to tenderness.

Prime Rib

Smoking Temperature: 225-240°F
Finished temperature: 130-135°F
Duration time: 4-5 hours

Pro tip: Typical size is 4-7 bones.

Tenderloin

Smoking Temperature: 225-250°F
Finished temperature: 190-200°F
Duration time:5-3 hours

Pro tip: Depends on the thickness of the meat. Pork can also be used in place of beef.

POULTRY

Whole Chicken

Smoking Temperature: 275-350°F
Finished temperature: 170-180°F
Duration time: 2-3 hours

Pro tip: The whole chicken is considered to be done at around 170F but it depends on the chef actually. The usual cooking time is stated above. It is advised you oil your chicken before you begin smoking. Smoke with a preheated smoker. Chicken is one of the easiest meat to smoke.

Chicken thighs

Smoking Temperature: 275-350°F
Finished temperature: 170°F
Duration time: 1.5 hours

Pro tip: Time for smoking chicken thighs is a lot lower than other meats but the temperature is quite high. You should go for a low and slow process of smoking for a well-crisped skin for the best enjoyment. Don’t forget to rub the chicken and be alert to prevent overcooking. Have your meat thermometer at hand.

Chicken Wings

Smoking Temperature: 275-350°F
Finished temperature: 170°F
Duration time: 1.25 hours

Pro tip: Cook to tenders, use a low and slow process for a crispy skin.

Whole turkey

Smoking Temperature: 275-350°F
Finished temperature: 170°F
Duration time: 4-5 hours

Pro tip: The meat is considered ready at 170°F. Just like that of chicken, remember to oil and rub the turkey properly before placing on the smoker. Use a preheated smoker.

Turkey leg

Smoking Temperature: 275-350°F
Finished temperature: 170°F
Duration time: 2-3 hours

Pro tip: Equally done at a temperature of 170°F. Oil and rub properly with the oil of your choice.

Turkey wings

Smoking Temperature: 275-350°F
Finished temperature: 170°F
Duration time: 2-2.25 hours

Pro tip: Done at 170°F. Oil and rub properly before smoking. Use a low and slow process for crispy skin.

Turkey breast

Smoking Temperature: 275-350°F
Finished temperature: 165°F
Duration time: 4 hours

Pro tip: Oil and rub properly with oil of your choice.

Quail

Smoking Temperature: 225°F
Finished temperature: 165°F
Duration time: 1 hour

Pro tip: Run the turkey with the desired rub. Use the low and slow method.

Whole duck

Smoking Temperature: 225-250°F
Finished temperature: 165°F
Duration time: 4 hours

Pro tip: Note the cooking time for a whole duck. Most people did cook duck though.

PORK

Pork butt

Smoking Temperature: 225-240°F
Finished temperature: 205°F
Duration time: 12-14 hours

Pro tip: Smoking time is usually around 12 hours since one pound of pork butt is 1 hour and the ideal size is 12 pounds. Make sure your pork is properly defrosted before been smoked. Rub the meat with your favored oil properly. Make sure to trim the excess fat well enough. Please, the low and slow process is highly recommended for cooking pork butt. Been alert and keep an eye on the thermometer. Your meat would be as tender.

Baby Back Ribs

Smoking Temperature: 225-240°F
Finished temperature: 195°F
Duration time: 5 hours

Pro tip: The smoking time as stated above is around 5 hours with the smoking temperature. Rub the meat after cooking the pork to tenderness for about an hour before smoking with a preheated smoker. Avoid been tempted to check if the meat is good every now and then. Purchase baby ribs that are not extra meaty.

Spare Ribs

Smoking Temperature: 225-240°F
Finished temperature: 195°F
Duration time: 6 hours

Pro tip: Takes about 6 hours. Preheat the smoker before putting the ribs in. Cut the ribs in small parts. It is good when tender.

Loin

Smoking Temperature: 225-240°F
Finished temperature: 145°F
Duration time: 3-5 hours

Pro tip: Pork loin is lean meat that tends to dry out when cooked beyond 145°F, so always pay attention to the meat thermometer.

LAMB

Leg

Smoking Temperature: 225-240°F
Finished temperature: 140-150°F
Duration time: 4-8 hours

Pro tip: Cooks for a duration of 4-8 hours. Always go for tender meat. Don’t remove the meat till you have reached the finished temperature Marinade your meat 5 hours before the time and then defrost properly to avoid affecting the smoking temperature for the lamb.

Shoulder

Smoking Temperature: 225-250°F
Finished temperature: 170°F
Duration time: 5-5.5 hours

Pro tip: Takes lesser time than the leg of the lamb. Cut your meat into smaller parts so buy the ones that have lesser bones so it can be easier for you. Trim the excess fat and rub the meat properly with your preferential rub. Make sure it is done and ready to eat before bring it out of the smoker.

Shank

Smoking Temperature: 225-240°F
Finished temperature: 190°F
Duration time: 4-5 hours

Pro tip: Takes around 4-5 hours, rub the meat properly. Cook to tenderness.

SEAFOOD

Salmon Filet

Smoking Temperature: 220°F
Finished temperature: 145°F
Duration time: 1 hour

Pro tip: Mix the fish along with a brine ingredient before putting in a refrigerator. Dry the fish when you are ready to smoke. Allow the fish dry for approximately 2-4 hours. Use a preheated smoker. Spray your preferred paste after one hour and allow for some minutes before bringing it out of the smoker.

Whole trout

Smoking Temperature: 225°F
Finished temperature: 145°F
Duration time: 1 hour

Pro tip: Mix equally with brine and put in any container then into the refrigerator. The trout don’t need as much brine as the filet. Salt should be added when bringing the fish. Allow drying for a few hours then tap the brine out. Remember to clean the fish before bringing it. Add flavor to the trout after an hour then allow a few minutes before bringing out of the smoker.

Lobster Tails

Smoking Temperature: 225°F
Finished temperature: 140°F
Duration time: 30-40 minutes

Pro tip: Smoke the lobster’s tails properly.

Oysters

Smoking Temperature: 225°F
Finished temperature: 165°F
Duration time: 30-40 minutes

Pro tip: You have to shuck and remove the oysters from their shell then rinse well before smoking. They are done when the edges start to curl.

Shrimp

Smoking Temperature: 225°F
Finished temperature: 165°F
Duration time: 20-30 minutes

Pro tip: Avoid overcooking, use a very fast thermometer when checking for the temperature. It is done when the shrimp has bright pink color, opaque flesh and is C shaped.

MISCELLANEOUS

Vegetables

Smoked corn

Smoking Temperature: 225-240°F
Finished temperature: Not applicable
Duration time: 1.5-2 hours

Pro tip: This is one of the easiest things to smoke. Make sure to pour butter and oil all over it in a frying pan. Use a fast thermometer as it i quick to be done. It doesn’t take much space so it can be done alongside the potatoes.

Smoked potatoes

Smoking Temperature: 225-240°F
Finished temperature: Not Applicable
Duration time: 2-3 hours

Pro tip: Potatoes can be smoked with corn as mentioned above. Rub in butter before smoking potatoes. Note the cooking time for smoking potatoes.

HOW TO DETERMINE THE TEMPERATURE

Like I said earlier, for you to determine the temperature of any meat, you need a very good digital meat thermometer. The thermometer measured the internal temperature of the meat been cooked and helps determine if the meat is been cooked or not. The thermometer is a great help in checking if the meat is undercooked or overcooked which of course is potentially harmful to the health of the consumer. So you should make sure to always have your meat properly smoked or cooked to avoid a whole lot.

Maintaining a standard temperature and knowing exactly when to pull your meat off the smoke are two great skills to master as a cook. The thermometer helps to achieve this easily. Gone are the days where you have to keep cutting chunks of meat to know if they are done. Of course, I don’t need to remind you that this method removes the flavor of the meat as it is practiced.

WHAT AFFECTS TEMPERATURE TIME

The temperature charts cannot be fully trusted when cooking meat on the smoke but it is one of the best guides.

For some that have been cooking for a long time, It would be of great help to mention that sometimes temperature charts are not as great as it seems. The fact is that nobody can give the exact cooking time for any meat and there is no temperature that produces perfect meat. Most of the temperatures are in range and are in estimation. There are factors that affect the temperature and cooking time of meats and I will list them below

The weather affects the cooking time, that is if it is been cooked outside because most smokers are tested in closed walls

The type of smoker used

The thickness and diameter of what is been cooked

If there are bones in the meat or not

Amount of Fat in the meat as fat is an insulator to many things including heat

THE USDA SAFETY FINISHED TEMPERATURES

The USDA has over the years changed its safety finished temperature every now and then. It is safe to say that the USDA charts have not been considered by most chefs around the world as the best charts to cook. Meat can be considered to be safe to eat at a certain temperature but that does not mean the toughness of the meat has been dealt with at that temperature. The meat must be cooked at a higher temperature to be broken down. The USDA charts have not mastered this act and are lingering at a temperature where food is believed to be healthy for intake.

A clear example is when the USDA, playing it overly safe and low risk, recommended cooking pork at 160°F while it is known over the chef world that the best pork is cooked at 145°F although they later adjusted their safe temperature. The USDA has been criticized as placing their criteria at safety rather than a better-finished product that cooking is made for.

MEAT TEMPERATURE HAZARD AND SAFETY

It is also known everywhere that bacteria that are harmful survive at lower temperatures that are recommended fother smoking of meat. This bacteria causes serious food poisoning and we don’t want our guest or family driven to the hospital after your barbecue treat

We advised not to use marinade from any meat and also marinate your refrigerated meat

Cook meat properly before smoking

Completely allow the meat to soften and melt before you begin to cook. All that extra coldld and water that comes with cold meat to leave before you begin to smoke.

Obey thfour-hourur limit rule. Bacteria multiply rapidly in space of fouhoursus

WHEN FOOD IS “DONE” AND “READY TO EAT”

Remember when I complained about the USDA on their safe temperature charts, well it applies here. There is a big difference between food is done and when it is ready to eat. Meat is done is when the meat is safe to consume without any fear of mayhem. The meat has been cooked but the tissues in the muscles have not been properly broken down to provide soft and tender meat that lacks toughness. The tender and juicy meat best defines food is ready

WHAT HAPPENS WHEN FOOD IS UNDERCOOKED OR OVERCOOKED

Undercooked and overcooked meat has this bad taste that nobody wants to continue to chew on when they have tasted it. It is important to note that your food should not come up these two stages. These are the most common problems people who are new to cooking encounter and here are pro tips on what to do.

For overcooked meat, you can put the meat back in the smoke and reheat it at a lower temperature the-tenderer the meat. You have one shot at this. Al, so you can make other plans on how to use the meat in other dishes.

For undercooked meat, reduce the surface area by cutting down the meat and cook again with double the temperature.

I hope to have helped you in your assured part of successfully mastering the act of smoking the right amount of food. Just find the thing for you and follow your heart along with our directions in cooking that meat you can be proud of.

Last Updated on August 17, 2020 by Judith Fertig