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.