Times & Temperatures for Smoking Meats
These times and temperatures come from smoking-meat.com and are only guidelines. All smokers are different and add in the other variables like weather conditions, wind, ambient temperature, etc. and things can vary by as much as an hour or more. Use a quality meat thermometer available at Ace Alameda Station.
Type of Meat Smoking Temp Time to Complete Finished Temp Brisket (Sliced) 225 degrees 1.5 hours/pound 180 degrees Brisket (Pulled) 225 degrees 1.5 hours/pound 195 degrees Pork Butt (Sliced) 225 degrees 1.5 hours/pound 175 degrees Pork Butt (Pulled) 225 degrees 1.5 hours/pound 190-205 degrees Whole Chicken 250 degrees 4 hours (approx.) 167 degrees Chicken Thighs 250 degrees 1.5 hours 167 degrees Chicken Quarters 250 degrees 3 hours 167 degrees Whole Turkey 12# 240 degrees 6.5 hours 170 degrees Turkey Leg 250 degrees 4 hours 165 degrees Meat Loaf 250 -300 degrees 3 hours 160 degrees Spare Ribs 225-240 degrees 6 hours 172 degrees Baby Back Ribs 225-240 degrees 5 hours 168 degrees Smoked Corn 225 degrees 1.5 - 2 hours N/A Smoked Potatoes 225 Degrees 2 - 2.5 Hours N/A
Ace Alameda Station recommends The Big Green Egg and Big Green Egg Natural Lump Charcoal for perfect smoking every time.
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