Post by Wayne Copeland on Jul 9, 2005 14:37:30 GMT -5
The following is a fairly reliable time table for smoking meats. It is important to keep your pit temp consistent, as higher temps cook faster and lower temps cook slower. If you keep your pit regulated to 225-250 degrees, this table will serve you pretty well:
St. Louis Style ribs----2 1/2 lb.-----5-6 hours
Baby back ribs-------1 3/4 to 2 lb----4-6 hours
Boston butt--------6-8 lbs----8-12 hours
Whole pork shoulder--12-15 lbs----24-30 hours
Pork loin-------8-10 lbs----12-15 hours
Sausage------2-2 1/2 inch in diameter----2-3 hours
Brisket------7-12 lbs (trimmed)----11-18 hours
Whole Chicken----3-4 1/2 lbs----4-5 hours
Whole Turkey----10-12 lbs----7-8 hours
St. Louis Style ribs----2 1/2 lb.-----5-6 hours
Baby back ribs-------1 3/4 to 2 lb----4-6 hours
Boston butt--------6-8 lbs----8-12 hours
Whole pork shoulder--12-15 lbs----24-30 hours
Pork loin-------8-10 lbs----12-15 hours
Sausage------2-2 1/2 inch in diameter----2-3 hours
Brisket------7-12 lbs (trimmed)----11-18 hours
Whole Chicken----3-4 1/2 lbs----4-5 hours
Whole Turkey----10-12 lbs----7-8 hours