One of the keys to achieving perfectly cooked meats on your smoker is knowing the right cooking times and temperatures. A smoker time chart can be a helpful tool in ensuring that your meats are cooked to perfection every time. Below is a comprehensive guide to smoking various types of meats, along with recommended cooking times and temperatures.
When smoking beef, it’s important to choose the right cut and to cook it at the correct temperature for the right amount of time. For example, a brisket will need to be cooked at around 225-250°F for 1.5 hours per pound. A beef rib roast, on the other hand, will need to be cooked at 250-275°F for about 15-20 minutes per pound. Use a meat thermometer to ensure that your beef is cooked to your desired level of doneness.
Pork
For pork, the cooking times and temperatures will vary depending on the cut of meat. Pork ribs, for example, will need to be cooked at 225-250°F for 5-6 hours. Pork shoulder, on the other hand, will need to be cooked at 225-250°F for 1.5 hours per pound. It’s important to let your pork rest for at least 20 minutes before slicing and serving to allow the juices to redistribute throughout the meat.
Poultry
When smoking poultry, such as chicken or turkey, it’s important to cook the meat to a safe internal temperature to avoid foodborne illness. Chicken should be cooked to an internal temperature of 165°F, while turkey should be cooked to an internal temperature of 180°F. Cooking times will vary depending on the size of the bird and the cooking temperature, but a general rule of thumb is to cook poultry at around 250-275°F for 20 minutes per pound.