Smoking Timetable
| Pork Baby Back |
1 1/2 lbs. |
3 to 5 hours |
| Pork Baby Back |
1 3/4 to 2 1/4 lbs. |
4 to 6 hours |
| Pork Spareribs |
2 1/2 to 3-plus lbs. |
5 to 7 hours |
| Whole Pork Shoulder |
12 to 16 lbs. |
16 to 20 hours |
| Pork (Boston) Butt |
6 to 8 lbs. |
8 to 12 hours |
| Pork Loin |
8 to 10 lbs. |
10 to 14 hours |
| Pork Tenderloin |
1 1/2 to 2 lbs. |
2 1/2 to 3 hours |
| Whole Hog |
Up to 85 lbs. 85 to 135 lbs. |
16 to 18 hours 18 to 24 hours |
| Pork Sausage |
1 1/2 to 2 1/2-inch diameter |
1 to 3 hours |
| Beef Tenderloin |
3 to 4 lbs. |
3 1/2 to 4 hours |
| Beef Brisket |
8 to 12 lbs. trimmed |
12 to 18 hours |
| Beef Tri-Tip |
2 to 3 lbs. |
3 to 4 hours |
| Lamb (leg) |
7 to 9 lbs. |
4 to 8 hours |
| Chicken (whole) |
2 1/2 to 3 lbs. 3 1/2 to 4 1/2 lbs. |
3 to 4 hours 3 to 5 hours |
| Chicken (breast) |
5 to 8 oz. |
1 to 3 hours |
| Turkey (whole) |
10 to 12 lbs. |
7 to 8 hours |
| Duck (whole) |
4 to 5 lbs. |
3 1/2 to 4 hours |
| Fish (whole) |
4 to 6 lbs. |
3 1/2 to 4 hours |
| Fish (fillets) |
4 to 6 oz. |
1 1/2 to 2 hours |
Doneness Chart for Smoking
| Pork ribs, any type |
Meat pulls back from bone |
| Pork Shoulder |
195° to 205°F to pull; 165° to 185°F to slice |
| Pork (Boston) butt |
195° to 205°F to pull; 165° to 185°F to slice |
| Pork tenderloin |
155° to 160°F |
| Pork loin |
155° to 160°F |
| Whole hog |
185°F |
| Pork sausage |
165°F |
| Beef brisket |
185° to 195°F |
| Beef tenderloin |
130° to 140°F-medium rare; 150°F for medium; 160°F well done |
| Beef tri-tip |
170° to 180°F |
| Lamb (leg) |
135°F-rare; 140°F-medium rare; 150°F-medium; 160°F-well done |
| Chicken |
165°F |
| Turkey |
165°F |
| Duck |
165°F |