The internal temperature method
The following table contains a noncomprehensive list of recommended temperatures for smoked meat both for the smoking chamber and the done temperature. This table will help answer the question “How to Tell if your Smoked Meat is Done?”.
I highly recommend you use a digital thermometer to accurately measure the temperature. In some cases, it can save a life.
I like these digital thermometers:
- Fireboard 2 – I use the older version of this. – Learn More
- ThermoPro TP829 Wireless Meat Thermometer – less expensive wireless thermometer – Check Price
- ThermoPro TP19 Instant Read Meat Thermometer – Check Price
Also, do not forget to let your meat rest. All meat must rest. The bigger the meat the longer it takes. A brisket should rest for several hours
All recommendations are for informational purposes only, please be sure to follow all government suggestions to avoid any illnesses from undercooked food.
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| Type of Meat | Smoking Temperature (°F) | Finished Temperature (°F) |
|---|---|---|
| Brisket | 275 | 203 |
| Rib Roast (Prime Rib) | 250 | 130 |
| Pulled Pork | 275 | 190-200* |
| Pork Butt Spiced | 275 | 175 |
| Pork Ribs | 275 | 190 |
| Pork Loin | 275 | 145 |
| Whole Chicken (butterflied) | 275 | 160 |
| Chicken Breast | 275 | 160 |
| Chicken Leg or Thigh | 275 | 175 |
- * – The pork will be more tender at 200°F but moister at 190°F