How Long To Smoke Meat?
What is the quickest meat to smoke?
Beef smoking times and temperatures
|Smoker Temp||Smoking Time|
|Beef brisket||225-250° F||12 – 20 hours|
|Back ribs||225-250° F||3 – 4 hours|
|Short ribs||225-250° F||6 – 8 hours|
|Spare ribs||225-250° F||5 – 6 hours|
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Can you over smoke meat?
It’s easy to over-smoke brisket due to its long cook time. This will result in a piece of meat that “tastes like liquid smoke.” To prevent this, it’s necessary to use very dry wood.
What meat can you smoke in 4 hours?
BBQ Smoking Times and Temperatures Chart
|Type of Meat||Smoking Temp*||Time to Complete|
|Pork Butt (Sliced)||225||1.5 hours/pound|
|Pork Butt (Pulled)||225||1.5 hours/pound|
|Whole Chicken||250||4 hours**|
|Chicken Thighs||250||1.5 hours|
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At what temp does meat stop taking smoke?
There is no time limit on smoke absorption. The ring stops growing when the meat hits about 170°F and myoglobin loses its oxygen retaining ability, not 140°F. Salt has little to do with it.