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Smoker Recipes Vol. 1
Jeff's new eBook has an awesome time/temp chart with USDA and chef temps as well as some favorite recipes from the website and much more!
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→ Note: If you're looking for a digital meat thermometer, here's a guide that will help you decide which one is best: 6 Best Digital Meat Thermometers
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Below I have put together a list of times and temperatures for smoking meats. Most are only an estimate but should allow you to make a loose plan fordinner time.
Note: Be sure to use temperature to tell you when the meat is done.. time is usually just an estimate and is NOT an indicator of doneness.
Beef
Brisket
Pit Temp:
225-240°F
Time:
12-20 hrs
Safe Temp:
145°F
Chef Temp:
200°F
Notes: Time is relevant to thickness of flat area and muscle/fat ratio. Probe or skewer should insert with no resistance when brisket is finished. See all brisket recipes here
Chuck Roast
Pit Temp:
225-240°F
Time:
8-10 hrs
Safe Temp:
145°F
Chef Temp:
205°F
Notes: Cooktime varies depending on the thickness of the roast. Time given is for a typical 3-4 lb roast. See all chuck roast recipes here
Back Ribs
Pit Temp:
225-240°F
Time:
4-5 hrs
Safe Temp:
145°F
Chef Temp:
195°F
Notes: Find the meatiest ones you can find for best results. See all back rib recipes here
Short Ribs
Pit Temp:
225-240°F
Time:
6-8 hrs
Safe Temp:
145°F
Chef Temp:
200°F
Notes: I prefer the ones that are longer (not cut into shorter sections) See all short rib recipes here
Beef Country Style Ribs
Pit Temp:
225-240°F
Time:
3-4 hrs
Safe Temp:
145°F
Chef Temp:
180°F
Notes: Done when tender regardless of the internal temp. See all beef country style rib recipes here
Meatloaf
Pit Temp:
225-240°F
Time:
3 hrs
Safe Temp:
160°F
Chef Temp:
160°F
Notes: Cook time depends on thickness of loaf. See all meatloaf recipes here
Fatties
Pit Temp:
225-240°F
Time:
3 hrs
Safe Temp:
160°F
Chef Temp:
160°F
Notes: Cook time depends on thickness of fatty. See all fatty recipes here
Burgers
Pit Temp:
225°F
Time:
1 hr
Safe Temp:
160°F
Chef Temp:
160°F
Notes: Use 80/20 ground chuck for best results. See all burger recipes here
Steak
Pit Temp:
220°F
Time:
45-60 min
Safe Temp:
160°F
Chef Temp:
130°F
Notes: Finish in the smoker or smoke to 75% done then sear on hot grill to medium rare or your desired level of done. Time depends on thickness of steak. See all steak recipes here
Prime Rib (Rib Roast)
Time:
4-5 hrs
Safe Temp:
145°F
Chef Temp:
130°F
Notes: Typical size is 4-7 bones. Best flavor and tenderness when cooked to medium rare. See all prime rib recipes here
Tri-tip
Pit Temp:
225-240°F
Time:
2 hrs
Safe Temp:
145°F
Chef Temp:
130°F
Notes: Typical size about 2-3lbs. See all tri-tip recipes here
*cooking to “Tender” just means the meat is not done until it gets tender. This is used mainly in smoking/cooking ribs. To test for tenderness, grasp two of the bones and pull them in opposite directions. If the meat tears easily then the meat is considered “Tender” and is ready to eat.
If you want to check pork ribs for temperature, place the probe between the bones making sure to not touch the bone. You are looking for 195°F when the ribs are done and tender.
Why is there a difference between USDA safe finished temperature and the Chefs recommended finish temperature?
Just because a piece of meat is safe at a certain temperature does not mean it is tender yet.
Many cuts such as brisket and pork butt are safe to eat at a relatively low temperature however, they are still tough as leather at that temperature. They must be cooked to a much higher temperature to break down the meat, melt the fat and collagen and make them tender.
Some cuts or types of meat are recommended to be cooked below what is recommended by the USDA.
This is sometimes because the risk is low or it is strongly believed that the USDA is overshooting the safe done temperature. Some food is just not very good when cooked to the recommended safe temperature.
For years, the USDA recommended to cook pork to 160°F which yielded a very dry, tough, tasteless pork loin, pork tenderloin, pork chop, etc.
I have always cooked pork to 140-145 as do most other chefs and recently the USDA changed their safe temperature to only 145°F for all cuts of pork that are not ground.. making a better finished product that is, in fact, safe to eat.
What about appetizers that use ground beef or pork?
Anything that uses ground beef or pork must be cooked to at least 160°F in order for it to be safe. Most bacteria and pathogens live on the outside of the meat.
When the meat is ground, these are spread thoughout the meat and it must be cooked to a high temperature of 160°F to make sure it is safe.
Pork
Pork Butt
Pit Temp:
225-240°F
Time:
12-14 hrs
Safe Temp:
145°F
Chef Temp:
205°F
Notes: Also called pork shoulder, Boston butt or butt roast. See all pork butt recipes here
Baby Back Ribs
Pit Temp:
225-240°F
Time:
5 hrs
Safe Temp:
145°F
Chef Temp:
195°F
Notes: These are done when they get tender, not before. Extra meaty* baby backs may require an extra hour to gettender. See all baby back ribs recipes here
*Extra meaty just means more of the pork loin was left attached. Pork loin is a lean meat and tends to dry out when it is cooked beyond 145°F.
For this reason, I recommend purchasing baby back ribs that are NOT extra meaty for a much better eating experience.
Spare Ribs
Pit Temp:
225-240°F
Time:
6 hrs
Safe Temp:
145°F
Chef Temp:
195°F
Notes: These are done when they get as tender as you like them. See all spare ribs recipes here
Pork Loin
Pit Temp:
225-240°F
Time:
4 hrs
Safe Temp:
145°F
Chef Temp:
145°F
Notes: Pork loin is delicious but very lean. I recommend pulling it from the smoker at about 141°F and letting the carryover cooking bring it on up to a perfect 145°F. See all pork loin recipes here
Tenderloin
Pit Temp:
225-240°F
Time:
2 hrs
Safe Temp:
145°F
Chef Temp:
145°F
Notes: These are great when smoked and sliced into ¼ inch thick pieces for sliders. See all tenderloin recipes here
Poultry
Whole Chicken
Pit Temp:
250-275°F
Time:
3-4 hrs
Safe Temp:
165°F
Chef Temp:
165°F
Notes: Chicken does best with higher than normal smoker temps. See all whole chicken recipes here
Chicken Legs | Thighs
Pit Temp:
250-275°F
Time:
2 hrs
Safe Temp:
165°F
Chef Temp:
175°F
Notes: Best when cooked to around 175°F to allow the connective tissue to break down and tenderize the meat. See all chicken leg recipes here | See all chicken thigh recipes here
Chicken Wings
Pit Temp:
250-275°F
Time:
1.5 to 2 hrs
Safe Temp:
165°F
Chef Temp:
Notes: Wings are white meat but also benefit from cooking to a higher temperature such as 175-180°F before calling them done. See all chicken wings recipes here
Chicken Quarters
Pit Temp:
250-275°F
Time:
2 hrs
Safe Temp:
165°F
Chef Temp:
175°F
Notes: Chicken quarters are the leg and thigh attached. Cook to at least 175°F for best results. See all chicken quarters recipes here
Whole Turkey
Pit Temp:
240°F
Time:
5-7 hrs
Safe Temp:
165°F
Chef Temp:
155°F
Notes: 12 lbs or smaller recommended. If you need more than 12 lbs of turkey, simply cook multiple turkeys. USDA allows for a finish temp of 150°F as long as the turkey is held at that temperature for 3.8 minutes.
I usually recommend cooking to 155°F and this more than satisfies the 150 degree recommendation for 3.8 minutes and produces a turkey that is so juicy you'll have trouble believing it's turkey.
See all whole turkey recipes here
Turkey Breast
Pit Temp:
240°F
Time:
4 hrs
Safe Temp:
165°F
Chef Temp:
155°F
Notes: See all turkey breast recipes here
Turkey Legs
Pit Temp:
240°F
Time:
3-4 hrs
Safe Temp:
165°F
Chef Temp:
175°F
Notes: See all turkey legs recipes here
Quail/Pheasant
Pit Temp:
225°F
Time:
1 hrs
Safe Temp:
165°F
Chef Temp:
165°F
Notes: See all quail/pheasant recipes here
Cornish Hens
Pit Temp:
240°F
Time:
2 hrs
Safe Temp:
165°F
Chef Temp:
165°F
Notes: Also called rock hens or game hens. See all cornish hen recipes here
Fish & Seafood
Salmon Filet
Pit Temp:
220°F
Time:
1 hr
Safe Temp:
145°F
Chef Temp:
135°F
Notes: Cook at 160°F for cool smoked salmon See all salmon recipes here
Tilapia
Pit Temp:
240°F
Time:
1 hr
Safe Temp:
145°F
Chef Temp:
140°F
Notes: See all fish recipes here
Whole Trout
Pit Temp:
225°F
Time:
1 hr
Safe Temp:
145°F
Chef Temp:
140°F
Notes: Notes here. See all fish recipes here
Lobster Tails
Pit Temp:
225°F
Time:
45 min
Safe Temp:
145°F
Chef Temp:
135°F
Notes: See all lobster recipes here
Oysters
Pit Temp:
225°F
Time:
35 min
Safe Temp:
145°F
Chef Temp:
140°F
Notes: Shuck, remove from shell, rinse well. Lay in 1 half of the shell to smoke. Oysters are done when he edges start to curl. See all oyster recipes here
Scallops
Pit Temp:
225°F
Time:
45-60 min
Safe Temp:
145°F
Chef Temp:
140°F
Notes: Use a super-fast thermometer such as the thermapen to check temperature carefully. Do not overcook.. See all scallop recipes here
Shrimp
Pit Temp:
225°F
Time:
20-30 min
Safe Temp:
145°F
Chef Temp:
140°F
Notes: Cues for done shrimp include bright pink color, opaque flesh and a “C” shape. See all shrimp recipes here
Miscellaneous
Brats
Pit Temp:
240°F
Time:
2 hrs
Safe Temp:
160°F
Chef Temp:
160°F
Notes:Brats should not be overcooked. About 2 hours at 225°F is usually perfect. Make sure they reach at least 160°F before calling them done.
Boudin
Pit Temp:
240°F
Time:
2 hrs
Safe Temp:
160°F
Chef Temp:
160°F
Notes: These are best cooked to time. 2 hours at 225°F will yield perfect results most of the time. Make sure you are using an accurate smoker thermometer.
Meatballs
Pit Temp:
240°F
Time:
1 hr
Safe Temp:
160°F
Chef Temp:
160°F
Notes: See all meatball recipes here
Hotdogs
Pit Temp:
240°F
Time:
1 hr
Safe Temp:
160°F
Chef Temp:
160°F
Notes: See all hotdog recipes here
Vegetables
Corn on the Cob
Pit Temp:
240°F
Time:
2 hrs
Safe Temp:
n/a
Chef Temp:
n/a
Notes:
Potatoes
Pit Temp:
240°F
Time:
2-3 hrs
Safe Temp:
n/a
Chef Temp:
n/a
Notes: See all potato recipes here
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