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14
For more info visit www.IsItDoneYet.gov
ENJOY YOUR SMOKER!
Remember, these are just estimates to help you plan by. Always
make sure you cook to the internal temperature listed in this chart:
GENERAL INFO
Lets get to the cooking! But first, here’s a quick guide to estimate
cooking times so you can better plan out your cooking:
Meat Meat Cut
Cooking
Temp
Estimated Cook
Time
Target
Temp
Pork
Beef
Poultry
Fish
Butt (Pulled)
Butt (Sliced)
Spare Ribs
Baby Back Ribs
Brisket (Pulled)
Brisket (Sliced)
Ribs
Chicken (Whole)
Turkey (Whole)
225 °F
225 °F
225 °F
225 °F
225 °F
225 °F
225 °F
250 °F
250 °F
225 °F
90-120 Mins Per Pound
90-120 Mins Per Pound
5-7 Hours (Total)
4-6 Hours (Total)
70-90 Mins Per Pound
70-90 Mins Per Pound
3-4 Hours (Total)
30-45 Mins Per Pound
30-45 Mins Per Pound
40-60 Mins Per Pound
205 °F
180 °F
190 °F
190 °F
200 °F
190 °F
175 °F
165 °F
165 °F
150 °F
Meat
USDA RECOMMENDED SAFE
MINIMUM
INTERNAL TEMPERATURES
Beef, Veal, Lamb
Steaks & Roast
(with a 3 minute rest)
145 °F
Fish
145 °F
Pork
(with a 3 minute rest)
145 °F
Beef, Veal, Lamb
Ground
160 °F
Turkey, Chicken & Duck
165 °F
15.124440 SnapSmoker GG ENG 15102042.indd 14 7/20/15 11:36 AM
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