Here is a chart for when to consider different meats to be fully, (or acceptably) cooked using an internal meat thermometer.
I personally tend to like meats completely done, but still juicy, so you’ll have to adjust these temperatures to your liking. But I can tell you from my experience, using this chart gets you very close to perfectly cooked!
|Type of Meat||Smoking Temp||Time to Complete||Finished Temp|
|Brisket (Sliced)||225°F||1.5 hours/pound||180 degrees|
|Brisket (Pulled)||225°F||1.5 hours/pound||195 degrees|
|Beef Ribs||225°F||3 hours||175 degrees|
|Pork Butt (Sliced)||225°F||1.5 hours/pound||175 degrees|
|Pork Butt (Pulled)||225°F||1.5 hours/pound||190-205|
|Whole Chicken||250°F||4 hours||167 degrees|
|Chicken Thighs||250°F||1.5 hours||167 degrees|
|Chicken Quarters||250°F||3 hours||167 degrees|
|Whole Turkey 12#||240°F||6.5 hours||170 degrees|
|Turkey Leg||250°F||4 hours||165 degrees|
|Turkey Wings||225°F||2.5 hours||165 degrees|
|Meat Loaf||250 -300°F||3 hours||160 degrees|
|Meatballs (2 inch)||225°F||1 hour||165 degrees|
|Spare Ribs||225-240°F||6 hours||172 degrees|
|Baby Back Ribs||225-240°F||5 hours||168 degrees|
Note: After posting this chart, I came across a much more thorough chart over at Amazing Ribs website. I am providing a link for you. I want to make sure that I have provided you with as much information as possible to help you succeed with your smoking and grilling events!