At Corrin Kiln Dried Firewood Co., we believe that achieving the perfect barbecue requires skill and precision in temperature control. Whether you're a seasoned pitmaster or a backyard BBQ enthusiast, understanding the optimal smoking times and temperatures is crucial for unlocking the full flavor potential of your meats. In this guide, we've curated a BBQ Smoking Times and Temperatures Chart to help you master the art of smoking.
Brisket: Sliced and Pulled
Temperature: 225°F
Time: 1.5 hours/pound
Internal Temperature (IT):
- Sliced: 180°F
- Pulled: 195°F
Brisket is the king of the smoker, but the key to perfection lies in patience. Maintain a steady temperature of 225°F, allowing approximately 1.5 hours per pound. For a tender slice, aim for an internal temperature of 180°F, while a succulent pulled brisket requires reaching 195°F.
Pork Butt: Sliced and Pulled
Temperature: 225°F
Time: 1.5 hours/pound
Internal Temperature (IT):
- Sliced: 175°F
- Pulled: 190–205°F
Pork butt, also known as the Boston butt, deserves its time in the smoker spotlight. Cook it low and slow at 225°F for 1.5 hours per pound. Sliced perfection comes at 175°F, while the pull-apart tenderness requires reaching an internal temperature between 190 and 205°F.
Whole Chicken
Temperature: 250°F
Time: 4 hours**
Internal Temperature (IT): 167°F
Bring out the juiciness in a whole chicken by smoking it at 250°F for approximately 4 hours. Achieve the perfect doneness with an internal temperature of 167°F, ensuring crispy skin and succulent meat.
Chicken Thighs and Quarters
Temperature: 250°F
Time:
- Thighs: 1.5 hours
- Quarters: 3 hours
- Internal Temperature (IT): 167°F
For more minor cuts, maintain the smoker at 250°F. Chicken thighs require 1.5 hours, while quarters need about 3 hours. Ensure both reach an internal temperature of 167°F for a delightful, smoky flavor.
Whole Turkey (12 lb.) and Turkey Leg
Temperature:
- Turkey: 240°F
- Turkey Leg: 250°F
- Time:
- Turkey: 6.5 hours
- Turkey Leg: 4 hours
- Internal Temperature (IT):
- Turkey: 170°F
- Turkey Leg: 165°F
Thanksgiving comes early with a smoked turkey. Smoke a 12-pound bird at 240°F for 6.5 hours, reaching an internal temperature of 170°F. For turkey legs, smoke at 250°F for 4 hours, aiming for an internal temperature of 165°F.
Meat Loaf
Temperature: 250–300°F
Time: 3 hours
Internal Temperature (IT): 160°F
Give your meatloaf a smoky twist by smoking it at 250–300°F for 3 hours. Achieve a perfectly cooked center with an internal temperature of 160°F.
Spare Ribs and Baby Back Ribs
Temperature:
- Spare Ribs: 225–240°F
- Baby Back Ribs: 225–240°F
- Time:
- Spare Ribs: 6 hours
- Baby Back Ribs: 5 hours
- Internal Temperature (IT):
- Spare Ribs: 172°F
- Baby Back Ribs: 168°F
Ribs are a BBQ classic and the secret lies in slow smoking. Spare ribs require 6 hours at 225–240°F, reaching an internal temperature of 172°F. Baby back ribs need 5 hours at the same temperature, achieving perfection at 168°F.
Smoked Corn and Smoked Potatoes
Temperature: 225°F
Time:
- Corn: 1.5–2 hours
- Potatoes: 2–2.5 hours
- Internal Temperature (IT): N/A
Expand your smoking repertoire with side dishes. Smoke corn at 225°F for 1.5–2 hours and potatoes for 2–2.5 hours. Internal temperatures aren't critical for these sides; the goal is a smoky flavor.
Where to Buy Kiln Dried Firewood: Elevate Your BBQ Experience
At Corrin Kiln Dried Firewood Co., we understand that the correct fuel is crucial for achieving that perfect smoky flavor. Elevate your BBQ experience by using our premium kiln-dried firewood. Our firewood is meticulously seasoned and kiln-dried, ensuring optimal moisture content for consistent and efficient burning.
Contact Corrin for the Best Firewood
Ready to take your fires to the next level? Contact Corrin Kiln Dried Firewood Co. today for the best firewood for burning and cooking. You can conveniently order online or call us at 302-656-6077. Enjoy free delivery within 20 miles of 19801, with only $3 per additional mile. Make every BBQ a flavorful success with Corrin Kiln Dried Firewood Co.