As the summer continues to heat up, us grilling, barbecuing and smoking fanatics are cooking strong in our backyards, campgrounds, picnics, parties and wherever else we can haul our BBQ equipment. This is why I am posting easy to understand charts that will assist you in knowing when your smoked and grilled meats are done (or at least close to the time you should take your meat off your grill or smoker).
Below is a helpful meat smoking chart. Smoking times and temperatures are approximate due to the weight and thickness of your meat and temperature of your smoker. I always advise to probe meat from time to time before the approximate time has elapsed. Click here to download our Meat Doneness and Temperature Chart for your grilled items (PDF).
| Type of Meat | Smoking Temp | Time to Complete | Finished Temp |
| Brisket (Sliced) | 225°F | 1.5 hours/pound | 180 degrees |
| Brisket (Pulled) | 225°F | 1.5 hours/pound | 195 degrees |
| Beef Ribs | 225°F | 3 hours | 175 degrees |
| Pork Butt (Sliced) | 225°F | 1.5 hours/pound | 175 degrees |
| Pork Butt (Pulled) | 225°F | 1.5 hours/pound | 190-205 |
| Whole Chicken | 250°F | 4 hours | 167 degrees |
| Chicken Thighs | 250°F | 1.5 hours | 167 degrees |
| Chicken Quarters | 250°F | 3 hours | 167 degrees |
| Whole Turkey 12# | 240°F | 6.5 hours | 170 degrees |
| Turkey Leg | 250°F | 4 hours | 165 degrees |
| Turkey Wings | 225°F | 2.5 hours | 165 degrees |
| Meat Loaf | 250 -300°F | 3 hours | 160 degrees |
| Meatballs (2 inch) | 225°F | 1 hour | 165 degrees |
| Spare Ribs | 225-240°F | 6 hours | 172 degrees |
| Baby Back Ribs | 225-240°F | 5 hours | 168 degrees |
