{"id":14,"date":"2020-02-18T10:12:08","date_gmt":"2020-02-18T10:12:08","guid":{"rendered":"http:\/\/helpingubbq.stagemydomain.com\/hub-resources\/smoke-times-temperatures-chart\/"},"modified":"2020-09-23T18:38:29","modified_gmt":"2020-09-23T18:38:29","slug":"smoke-times-temperatures-chart","status":"publish","type":"page","link":"https:\/\/helpingubbq.com\/hub-resources\/smoke-times-temperatures-chart\/","title":{"rendered":"Smoke Times &#038; Temperatures Chart"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"14\" class=\"elementor elementor-14\" data-elementor-settings=\"[]\">\n\t\t\t\t\t\t<div class=\"elementor-inner\">\n\t\t\t\t\t\t\t<div class=\"elementor-section-wrap\">\n\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-1d27d349 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"1d27d349\" data-element_type=\"section\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[{&quot;jet_parallax_layout_image&quot;:{&quot;url&quot;:&quot;&quot;,&quot;id&quot;:&quot;&quot;},&quot;_id&quot;:&quot;0601b41&quot;,&quot;jet_parallax_layout_image_tablet&quot;:{&quot;url&quot;:&quot;&quot;,&quot;id&quot;:&quot;&quot;},&quot;jet_parallax_layout_image_mobile&quot;:{&quot;url&quot;:&quot;&quot;,&quot;id&quot;:&quot;&quot;},&quot;jet_parallax_layout_speed&quot;:{&quot;unit&quot;:&quot;%&quot;,&quot;size&quot;:50,&quot;sizes&quot;:[]},&quot;jet_parallax_layout_type&quot;:&quot;scroll&quot;,&quot;jet_parallax_layout_direction&quot;:null,&quot;jet_parallax_layout_fx_direction&quot;:null,&quot;jet_parallax_layout_z_index&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_x&quot;:50,&quot;jet_parallax_layout_bg_x_tablet&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_x_mobile&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_y&quot;:50,&quot;jet_parallax_layout_bg_y_tablet&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_y_mobile&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_size&quot;:&quot;auto&quot;,&quot;jet_parallax_layout_bg_size_tablet&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_size_mobile&quot;:&quot;&quot;,&quot;jet_parallax_layout_animation_prop&quot;:&quot;transform&quot;,&quot;jet_parallax_layout_on&quot;:[&quot;desktop&quot;,&quot;tablet&quot;]}]}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-10229c36\" data-id=\"10229c36\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-7eec16a elementor-widget elementor-widget-text-editor\" data-id=\"7eec16a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-text-editor elementor-clearfix\">\n\t\t\t\t<p style=\"text-align: center;\">When it comes to smoking meat, the time is not nearly as important as the temperature. Temperature should always be used to determine when the meat is done cooking rather than the time.<\/p><p style=\"text-align: center;\">* Below is a list of times and temperatures for smoking meats. The \u201cTime to Completion\u201d column are an estimation but should allow you to ballpark when the meat will be done smoking.<\/p><table width=\"100%\"><tbody><tr><td><strong>Type of Meat<\/strong><\/td><td><strong>Smoking Temp<\/strong><\/td><td><strong>Time to Complete *<\/strong><\/td><td><strong>Finished Temp<\/strong><\/td><\/tr><tr><td>Brisket (Sliced)<\/td><td>250\u00b0F<\/td><td>1.5 hrs\/pound<\/td><td>205\u00b0<\/td><\/tr><tr><td>Brisket (Pulled)<\/td><td>250\u00b0F<\/td><td>1.5 hrs\/pound<\/td><td>210\u00b0<\/td><\/tr><tr><td>Beef Ribs<\/td><td>250\u00b0F<\/td><td>3-4 hrs<\/td><td>Tender*<\/td><\/tr><tr><td>Pork Butt (Sliced)<\/td><td>250\u00b0F<\/td><td>1.5 hrs\/pound<\/td><td>185\u00b0<\/td><\/tr><tr><td>Pork Butt (Pulled)<\/td><td>250\u00b0F<\/td><td>1.5 hrs\/pound<\/td><td>205\u00b0<\/td><\/tr><tr><td>Whole Chicken<\/td><td>250\u00b0F<\/td><td>4 hrs<\/td><td>165\u00b0<\/td><\/tr><tr><td>Chicken Thighs<\/td><td>250\u00b0F<\/td><td>1.5 hrs<\/td><td>165\u00b0<\/td><\/tr><tr><td>Chicken Quarters<\/td><td>250\u00b0F<\/td><td>3 hrs<\/td><td>165\u00b0<\/td><\/tr><tr><td>Whole Turkey 12#<\/td><td>250\u00b0F<\/td><td>6.5 hrs<\/td><td>165\u00b0<\/td><\/tr><tr><td>Turkey Leg<\/td><td>250\u00b0F<\/td><td>4 hrs<\/td><td>165\u00b0<\/td><\/tr><tr><td>Turkey Wings<\/td><td>250\u00b0F<\/td><td>2.5 hrs<\/td><td>165\u00b0<\/td><\/tr><tr><td>Turkey Breast &#8211; bone in<\/td><td>250\u00b0F<\/td><td>4-6 hrs<\/td><td>165\u00b0<\/td><\/tr><tr><td>Pork Tenderloin<\/td><td>250\u00b0F<\/td><td>2.5 hrs<\/td><td>145\u00b0<\/td><\/tr><tr><td>Breakfast Sausage<\/td><td>250\u00b0F<\/td><td>2 hrs<\/td><td>145\u00b0<\/td><\/tr><tr><td>Fatties<\/td><td>250\u00b0F<\/td><td>2 hrs<\/td><td>165\u00b0<\/td><\/tr><tr><td>Meat Loaf<\/td><td>250 -300\u00b0F<\/td><td>3 hrs<\/td><td>160\u00b0<\/td><\/tr><tr><td>Meatballs (2 inch)<\/td><td>250\u00b0F<\/td><td>1 hr<\/td><td>160\u00b0<\/td><\/tr><tr><td>Spare Ribs<\/td><td>225-250\u00b0F<\/td><td>5-6 hrs<\/td><td>Tender*<\/td><\/tr><tr><td>Baby Back Ribs<\/td><td>225-250\u00b0F<\/td><td>5-6 hrs<\/td><td>Tender*<\/td><\/tr><tr><td>Salmon<\/td><td>225\u00b0F<\/td><td>1 hrs<\/td><td>145\u00b0<\/td><\/tr><tr><td>Smoked Corn<\/td><td>225\u00b0F<\/td><td>1.5 &#8211; 2 hrs<\/td><td>N\/A<\/td><\/tr><tr><td>Smoked Potatoes<\/td><td>225\u00b0F<\/td><td>2 &#8211; 2.5 hrs<\/td><td>N\/A<\/td><\/tr><\/tbody><\/table>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>When it comes to smoking meat, the time is not nearly as important as the temperature. Temperature should always be used to determine when the meat is done cooking rather than the time. * Below is a list of times and temperatures for smoking meats. The \u201cTime to Completion\u201d column are an estimation but should [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"parent":12,"menu_order":10,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"acf":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/helpingubbq.com\/wp-json\/wp\/v2\/pages\/14"}],"collection":[{"href":"https:\/\/helpingubbq.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/helpingubbq.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/helpingubbq.com\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/helpingubbq.com\/wp-json\/wp\/v2\/comments?post=14"}],"version-history":[{"count":6,"href":"https:\/\/helpingubbq.com\/wp-json\/wp\/v2\/pages\/14\/revisions"}],"predecessor-version":[{"id":924,"href":"https:\/\/helpingubbq.com\/wp-json\/wp\/v2\/pages\/14\/revisions\/924"}],"up":[{"embeddable":true,"href":"https:\/\/helpingubbq.com\/wp-json\/wp\/v2\/pages\/12"}],"wp:attachment":[{"href":"https:\/\/helpingubbq.com\/wp-json\/wp\/v2\/media?parent=14"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}