What Internal Temperature Does my Meat Need to be?

Type

Smoking Temp. (F)

Smoking Time

Internal Temp (F)

Brisket

225 – 250

1.5 hours per lb

185 – 195

Chuck Roast

225 – 250

1.5 hours per lb

125 – 185

Filet Mignon

Cold smoke – then 350

Until Done

Until Done

Hamburgers

225 – 250

30 – 40 minutes

Until Done

Jerky

140

3 – 4 hours

Until Done

Prime Rib

225 – 250

12 – 20 minutes per lb

125 – 145

Sirloin Tip Roasts

225 – 250

8 hours

Until Done

Whole Ribeye Loin

225 – 250

20 – 30 minutes per lb

125 – 145

Rump Roast

225 – 250

30 minutes per lb

145

Beef Short Ribs

225 – 250

5 hours

Pulls back from bones

Beef Tenderloin

225 – 250

1 – 4 hours

120 – 160

Beef Tri-Tip

225 – 250

1 – 4 hours

120 – 160

Chicken Breast

275 – 350

1 – 2 hours

170

Chicken Thighs

275 – 350

1 -5 hours

170

Chicken Whole

275 – 350

2 – 3 hours

170

Chicken Wings

275 – 350

1.25 hours

170

Turkey

275 – 350

2 – 3 hours

170

Lamb

225 – 250

4 – 8 hours

170

Lamb Shanks

225 – 250

4 hours

135 – 165

Belly Bacon

Less than 100

6 hours

140

Pork Butt

225 – 250

1.5 hours per lb

170

Pork Chops

225 – 250

1.5 hours per lb

160

Ham (Bone-in)

225 – 250

1.5 hours per lb

160

Pork Crown Roast

225 – 250

1.5 hours per lb

155 – 165

Pork Loin

225 – 250

4 – 6 hours

160

Pork Sausage

225 – 250

1 – 3 hours

165

Ribs (Baby Back)

225 – 250

5 hours

Pulls back from bone

Ribs (Spare Ribs)

225 – 250

5 – 7 hours

Pulls back from bone

Pork Shoulder

225 – 250

8 – 12 hours

205

Pork Tenderloin

225 – 250

1.5 – 3 hours

160

Whole Hog (85lbs)

225 – 250

16 – 18 hours

205

Fish (Whole)

225 – 240

3.5 – 4 hours

Until Flaky

Fish (Fillets)

225 – 240

1.5 – 2 hours

Until Flaky

Salmon

200 – 225

3 – 4 hours

Until Done

Lobster

200 – 225

15 minutes/lb

To Taste

Scallops

190

1 – 1.5 hours/lb

To Taste

Shrimp

200 – 225

15 minutes/lb

To Taste

Veal

200

1 – 1.5 hours

160

Duck

225 – 250

3 – 4 hours

170