Type of Meat	Smoking Temp	Time to Complete	Finished Temp
Brisket (Sliced)	225°F	1.5 hrs/pound	190°
Brisket (Chopped)	225°F	1.5 hrs/pound	200°
Beef Ribs	225°F	3-4 hrs	175°
Pork Butt (Sliced)	225°F	1.5 hrs/pound	180°
Pork Butt (Pulled)	225°F	1.5 hrs/pound	205°
Whole Chicken	250°F	4 hrs	165°
Chicken Thighs	250°F	1.5 hrs	165°
Chicken Quarters	250°F	3 hrs	165°
Whole Turkey 12#	240°F	6.5 hrs	165°
Turkey Leg	250°F	4 hrs	165°
Turkey Wings	225°F	2.5 hrs	165°
Turkey Breast – bone in	240°F	4-6 hrs	165°
Boudin	230°F	2.5 hrs	160°
Breakfast Sausage	230°F	3 hrs	160°
Fatties	225°F	3 hrs	165°
Meat Loaf	250 -300°F	3 hrs	160°
Meatballs (2 inch)	225°F	1 hr	160°
Spare Ribs	225-240°F	6-7 hrs	Tender*
Baby Back Ribs	225-240°F	5-6 hrs	Tender*
Salmon	140-160°F	5-7 hrs	145°
Smoked Corn	225°F	1.5 – 2 hrs	N/A
Smoked Potatoes	225°F	2 – 2.5 hrs	N/A