Transcription of Smoking Time and Temperature Chart - Deejay's …
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Smoking Time and Temperature Chart - Deejay's …
Item To Be SmokedSmoking Target TemperatureApproximate Smoking time Final Intenal TemperatureBrisket (Thin Sliced) 8 to 12 F to 250 hours per pound185 FBrisket (Thick Sliced) 8 to 12 F to 250 hours per pound195 FBrisket (Pulled) 8 to 12 F to 250 hours per pound205 FBottom Round (inject with marinate - bacon wrapped)200 F to 225 hours per poundChuck Roast (Sliced Rare)225 F to 250 F1 hour per pound125 FChuck Roast (Sliced Medium)225 F to 250 hours per pound155 FChuck Roast (Sliced Well Done)225 F to 250 hours per pound185 FChuck Roast (Pulled)225 F to 250 hours per pound195 FFilet MignonCold Smoke then 350 FUntil DoneUntil DoneSmoked Hamburgers 225 F to 250 F30 to 40 MinutesUntil DoneJerky (Sliced Meat)140 F3 to 4 hoursUntil DoneJerky (Hamburger)140 F3 to 4 hoursUntil DoneBoneles Prime R
Item To Be Smoked Smoking Target Temperature Approximate Smoking Time Final Intenal Temperature Beef Short Ribs 225° F to 250° F 5 hours Pulls back from bones Beef Finger Fibs 225° F to 250° F 4 to 6 hours 185° - 200°
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