Smoking Time and Temperature Chart

Item To Be Smoked
Smoking Target
Temperature
Approximate Smoking TimeFinal Intenal Temperature
Brisket (Thin Sliced) 8 to 12 lbs.
225° F to 250° F 1.5 hours per pound 185° F
Brisket (Thick Sliced) 8 to 12 lbs.
225° F to 250° F 1.5 hours per pound 195° F
Brisket (Pulled) 8 to 12 lbs.
225° F to 250° F 1.5 hours per pound 205°F
Bottom Round
(inject with marinate - bacon wrapped)
200° F to 225° F 1.5 hours per pound
Chuck Roast (Sliced Rare)
225° F to 250° F 1 hour per pound 125° F
Chuck Roast (Sliced Medium)
225° F to 250° F 1.25 hours per pound 155° F
Chuck Roast (Sliced Well Done)
225° F to 250° F 1.5 hours per pound 185° F
Chuck Roast (Pulled)
225° F to 250° F 1.5 hours per pound 195° F
Filet Mignon
Cold Smoke then 350° F
Until Done Until Done
Smoked Hamburgers
225° F to 250° F 30 to 40 Minutes Until Done
Jerky (Sliced Meat)
140° F 3 to 4 hours Until Done
Jerky (Hamburger)
140° F 3 to 4 hours Until Done
Boneles Prime Rib
225° F to 250° F 12 Minutes/lb Until Done
Prime Rib Rare
225° F to 250° F 10 minutes/lb 125° F for Rare
Prime Rib Medium
225° F to 250° F
15 minutes/lb
135° F for Medium
Prime Rib Well Done
225° F to 250° F
20 minutes/lb
145° F for Well
Sirloin Tip Roasts
225° F to 250° F
8 Hours
Until Done
Steamship Round (40 Lbs.)
190ºF
12 to 14 Hours
Medium to Rare
Whole Ribeye Loin Rare
225° F to 250° F 20 minutes/lb 125° F for Rare
Whole Ribeye Loin Medium
225° F to 250° F
25 minutes/lb
135° F for Medium
Whole Ribeye Loin Well Done
225° F to 250° F
30 minutes/lb
145° F for Well
Rump Roast
225° F to 250° F
30 minutes/lb
145° F for Well
Smoking Time and Temperature Chart
Beef and Venison
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