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 Rib225 F to 250 F12 Minutes/lbUntil DonePrime Rib Rare225 F to 250 F10 minutes/lb125 F for RarePrime Rib Medium225 F to 250 F15 minutes/lb135 F for Medium Prime Rib Well Done225 F to 250 F20 minutes/lb145 F for WellSirloin Tip Roasts225 F to 250 F8 HoursUntil DoneSteamship Round (40 Lbs.)

Item To Be Smoked Smoking Target Temperature Approximate Smoking Time Final Intenal Temperature Lamb( Leg) 7 to 9 lbs. Rare 225° F to 250° F 4 to 8 hours 135° F

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  Chart, Time, Temperatures, Smoking, Smoking time and temperature chart deejay s, Deejay, Smoking time

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