Southern Indiana Butcher Supply

Butcher Supplies

Band Saw Blades
Cutlery & Butcher's Tools
Sausage Casings
Sausage & Jerky Seasonings

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866-261-3529
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Butcher, Meat Processing, Sausage Making, Home Brewing, Wine Making, & BBQ Supplies

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Approximate Cooking Times And Temperatures

For Hot Smoke Cooking Method

Type of Meat Smoker Temp Cooking Time Finished Internal Temp
Brisket (Sliced) 225 degrees 1.5 hours/pound 180 degrees
Brisket (Pulled) 225 degrees 1.5 hours/pound 195 degrees
Pork Butt (Sliced) 225 degrees 1.5 hours/pound 175 degrees
Pork Butt (Pulled) 225 degrees 1.5 hours/pound 190-205 degrees
Whole Chicken 250 degrees 4 hours 167 degrees
Chicken Thighs 250 degrees 1.5 hours 167 degrees
Chicken Quarters 250 degrees 3 hours 167 degrees
Whole Turkey 12# 240 degrees 6.5 hours 170 degrees
Turkey Leg 250 degrees 4 hours 165 degrees
Meat Loaf 250 -300 degrees 3 hours 160 degrees
Spare Ribs 225-240 degrees 6 hours 172 degrees
Baby Back Ribs 225-240 degrees 5 hours 168 degrees
Smoked Corn 225 degrees 1.5 – 2 hours N/A
Smoked Potatoes 225 Degrees 2 – 2.5 Hours N/A

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