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Whether you’re smoking beef brisket, pork butt, fish, or sausage, use this chart to know what temperature to smoke at and at what temp your food is done. We’ve also included an approximate cooking time, but you should always use temperature to determine when the meat is done cooking.
Pork Butt Smoker Temperature: 225°F 107°C Cook Time: 12-14 hrs Safe Finished Meat Temperature: 145°F 63°C Chef Recommended Finish Temperature: 207°F 97°C Notes: Also called “Boston Butt”. How to make smoked pulled pork, Tasty & Tender Smoked Pulled Pork, Sliced pork butt sliders, Pork butt on a “steek”, Baby Back Ribs
smoking time Finished Temp Smoker Temp FISH & SEAFOOD smoking TIMES & TEMPERATURES www.smokedbbqsource.com SOURCE BBQSMOKED 1.5 hr/lb 5 hr 5 - 7 hr 2 - 3 hr 2 - 3 hr 16 - 18 hr 2 1/2 - 3 hr 30 - 60 min 225 - 250° F 225 - 250° F 225 - 250° F 225 - 250° F 200 - 225° F 225 - 250° F 225 - 250° F 225 - 250° F 200 - 207° F 190 - 205° F 190 ...
Variables, like weather conditions (wind, ambient temperature, humidity), as well as the uniqueness of each piece of meat, can vary the times 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.
Use the Chef Temp for best results.
Chart of Smoking Times And Temperatures. The following cooking time options are only guidelines, and the only way to ensure the smoked meat is cooked is to accurately measure smoker temperature. Below are charts for beef, pork, lamb, venison, fish, seafood, and vegetables [2].
A meat smoking times and temperatures chart for all the popular cuts of beef, pork, lamb, poultry and seafood. We show the range of temperatures to set your smoker and the target internal temp of all the different cuts of meat.