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Time / temperature chart

Beef

Brisket

Smoker Temperature: 225-240°F

Cook Time: 12-20 hrs

Finished Meat Temperature: 190-200°F

Notes: 190°F for sliced or 200°F+ for chopped/pulled. Time is relevant to
thickness of flat area and muscle/fat ratio.

Chuck Roast

Smoker Temperature: 225-240°F

Cook Time: 12-20 hrs

Finished Meat Temperature: 190-200°F

Notes: Cook time varies depending on the thickness of the roast.

Back Ribs

Smoker Temperature: 225-240°F

Cook Time: 4-5 hrs

Finished Meat Temperature: 185-190°F

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