Smoking Time and Temperature Chart - Deejay's …

1 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.)

2 190 F12 to 14 HoursMedium to RareWhole Ribeye Loin Rare225 F to 250 F20 minutes/lb125 F for RareWhole Ribeye Loin Medium225 F to 250 F25 minutes/lb135 F for Medium Whole Ribeye Loin Well Done225 F to 250 F30 minutes/lb145 F for WellRump Roast225 F to 250 F30 minutes/lb145 F for WellSmoking time and Temperature ChartBeef and Venison Last Updated 9/23/2007 of 6 Item To Be SmokedSmoking Target TemperatureApproximate Smoking time Final Intenal TemperatureBeef Short Ribs225 F to 250 F5 hoursPulls back from bonesBeef Finger Fibs225 F to 250 F4 to 6 hours185 - 200 Beef Tenderloin 3 to 4 lbs. Rare225 F to 250 F1 to 2 hours120 - 125 Beef Tenderloin 3 to 4 lbs. Medium Rare225 F to 250 to 3 hours130 F to 140 FBeef Tenderloin 3 to 4 lbs. Medium225 F to 250 F3 to hours150 FBeef Tenderloin 3 to 4 lbs.

3 Well Done225 F to 250 to 4 hours160 FBeef Tri-Tip. Rare225 F to 250 F1 to 2 hours120 - 125 Beef Tri-Tip. Medium Rare225 F to 250 F2 to 3 hours130 F to 140 FBeef Tri-Tip.. Medium225 F to 250 F3 to hours150 FBeef Tri-Tip.. Well Done225 F to 250 to 4 hours160 FMeat Loaf250 -300 F3 hours160 FHot Dogs (Homemade)165 to 4 hours150 F to 155 FChicken Breast 5 to 8 F to 350 F 1 to 2 hours170 FChicken Livers (Bacon Wrapped)275 F to 350 F 1 to 2 hoursCrisp BaconChicken (Quarters)275 F to 350 F 1 to 2 hours170 FChicken (Thighs)275 F to 350 hours170 FChicken (Whole ) to 3 F to 350 F2 to hours170 FChicken (Whole ) to F to 350 F2 to 3 hours170 FChicken (Wings)275 F to 350 hours170 FCornish Game Hens 275 F to 350 F2 to 3 hours170 FTurkey (Legs)275 F to 350 F2 to 3 hours170 FTurkey (Whole )

4 10-12 F to 350 to 3 hours170 FChickenTurkeyMore Beef Last Updated 9/23/2007 of 6 Item To Be SmokedSmoking Target TemperatureApproximate Smoking time Final Intenal TemperatureLamb( Leg) 7 to 9 lbs. Rare225 F to 250 F4 to 8 hours135 FLamb( Leg) 7 to 9 lbs. Medium Rare225 F to 250 F4 to 8 hours140 F to 150 FLamb( Leg) 7 to 9 lbs. Medium225 F to 250 F4 to 8 hours160 FLamb( Leg) 7 to 9 lbs. Well Done225 F to 250 F4 to 8 hours165 F and aboveLamb Shanks 225 F to 250 F4 hoursUntil TenderBelly Baconless than 100 F6 hours140 FBuckboard Bacon200 F4 to 6 hours140 FButt Bacon less than 100 F6 hours140 FCanadian Bacon (from small tenderloins)225 F to 250 hours per pound140 FCanadian Bacon (from Large tenderloins)225 F to 250 hours per pound140 FPig Candy (Candied Bacon)225 -250 F30-45 minutesDonePork Butt (Sliced) 6 to 8 F to 250 hours per pound170 FPork Butt (Pulled) 6 to 8 F to 250 hours per pound205 FPork Chops225 F to 250 hours per pound160 FHam (Bone In)225 F to 250 hours per pound160 FPork Crown Roast 8 to 10 F to 250 hours per pound155 F to 165 FFattys (Jimmy Dean Pork Sausage)

5 225 -250 to 3 hours170 FPork Loin 8 to 10 F to 250 F4 to 6 hours160 FPork Sausage to inch225 F to 250 F1 to 3 hours165 FRibs (Baby Back ) to F to 250 F5 hoursPulls back from bonesRibs (Spare Ribs) - 3 F to 250 F5 to 7 hoursPulls back from bonesPork Shoulder (Sliced) 6 to 10 lbs. 225 F to 250 F5 to 8 hours175 FPorkLamb Last Updated 9/23/2007 of 6 Item To Be SmokedSmoking Target TemperatureApproximate Smoking time Final Intenal TemperaturePork Shoulder (Pulled) 6 to 10 lbs. 225 F to 250 F8 to 12 hours205 FPork Tenderloin to 2 F to 250 to 3 hours160 FWhole Hog to 85 F to 250 F16 to 18 hours205 FDuck (Whole) 4 to 5 F to 250 F3 to 4 hours170 FFrogs Legs225 -250 F3 to 4 hoursPulls back from bonesGoat185 F8 Hours2 hours at 150 FGoose (Whole)225 F to 250 F30 Minutes/lb170 FPheasant200 to 3 Hours170 FRabbit ( lbs)200 to 4 hours160 FVeal Chops 200 F1 to hours/lbs160 FVenison Roast200 F to 225 F1 to hours/lbs160 FVenison Tenderloin 225 F to 250 F1 to hours/lbs160 FCatfish225 F to 250 F2 to 3 hoursUntil DoneFish (Whole) 4 to 6 -240 to 4 hoursUntil FlakyFish (Fillets) 4 to 6 -240 to 2 hoursUntil FlakyFish (Hot Smoking )90 F for 2 hrs.

6 Then 150 F 2 to 3 hoursUntil FlakyFish (Cold Smoking )80-90 F for 1-5 days for 1-5 days Until DoneFish Jerky140 F3 to 4 hoursUntil DoneLox70-80 F1-3 days Until DoneSalmon (Cold Smoked)70-80 F24 HoursUntil DoneSalmon (Hot Smoked)200 - 225 F3 to 4 hoursThe oil turns darkMore PorkFishOther Meats Last Updated 9/23/2007 of 6 Item To Be SmokedSmoking Target TemperatureApproximate Smoking time Final Intenal TemperatureCrab (Steamed)200 - 225 F15 minutes/lbTo TasteLobster (Steamed)200 - 225 F15 minutes/lbTo TasteScallops190 F1 to hours/lbsTo TasteShrimp (Steamed)200 - 225 F15 minutes/lbTo TasteABTs (Stuffed Jalapenos)225 F to 250 to 2 hoursTo TasteSmoked Artichoke Hearts 225 F to 250 F1 to hours/lbsUntil TenderSmoked Baked Beans225 F2 - HoursTo TasteButternut Squash225 F to 250 F2 HoursUntil TenderCorn on the Cob225 - 2 hoursDoneCorn Relish 225 F30-45 minutesTo TasteCabbage (Whole)225 - 3 HoursDoneCabbage (Sliced)225 - HoursDoneCandied Carrots (Precooked)225 F30-45 minutesDoneCandied Sweet Potatoes (Precooked)225 F30-45 minutesDoneEggplant (Sliced)

7 225 F to 250 F1 to hours/lbsUntil TenderGarlic Cloves225 HoursUntil Soft Smoked Green Beans225 F to 250 F1 to hoursUntil TenderSmoked Mushrooms 225 F30-45 minutesUntil TenderSmoked Potebello Mushrooms 225 - 2 hoursUntil TenderSmoked Stuffed Mushrooms 225 F1 to hoursUntil TenderSmoked Onions 225 F to 250 F1 to hoursUntil TenderSmoked Potatoes225 F2 - HoursDoneShell FishVeggies Last Updated 9/23/2007 of 6 Item To Be SmokedSmoking Target TemperatureApproximate Smoking time Final Intenal TemperatureSmoked Sweet Potatoes225 F2 - HoursDoneSmoked Squash225 F to 250 F1 to hoursUntil TenderSmoked Tomatoes 225 -240 F1 hourUntil TenderSmoked Vidalia Onions 225 F to 250 F1 to hoursUntil TenderSmoked Zucchini225 F to 250 F1 to hoursUntil TenderAvocado (For Sauces and Dips)225 F30 to 60 MinutesUntil SoftBananas200 F1 hourGolden BrownFruit Flambe 200 F35 to 40 MinutesTo TastePumpkin (Chunks for Pie)200 F60 to 90 MinutesUntil SoftSmoked Nuts225 -240 F3 to 4 hoursTo TasteSmoked Pecans 125 F3 to 4 hoursTo TasteCheeseless than 100 F30 to 45 minutesTo TasteCrisp-X Mix with Nuts (Chex Mix)225 F3 HoursUntil DrySmoked Pasta (Cooked al dente)160 F30 to 45 MinutesTo TasteSmoked Fatty Stuffed Cresent Rolls275 to 2 hoursUntil crispSmoked Fruit Cobbler350 F30 to 45 MinutesUntil crispChocolate Ganache Frosting 185 F30 to 60 MinutesTo TasteFruit & NutsOtherMore Veggies Last Updated 9/23/2007 of 6