Smoking Time and Temperature

TYPE	COOKING TIME	COOKING TEMP	DONE TEMP
Brisket	1-1.5 hrs/lb	225-250 F	180 F
Turkey(8-12lb.) (Unstuffed)	7-9 hrs/lb	225-250 F	180 F
Turkey(13-20lb) (Unstuffed)	10-12 hrs/lb	225-250 F	180 F
Whole Chicken	3-4 hrs/lb	225-250 F	180 F
Beef, Veal, Lamb Roasts	1 hr/lb	225 F	145-170 F
Pork Ribs	4-6 hrs	225-250 F	160-170 F
Beef Ribs	4-6 hrs	250 F	160-170 F
Pork Shoulder (Pulled Pork) 8 lb	7 hrs	250 F	190
Pork Shoulder 8 lb	8 hrs	250 F	180

The smoking time and temperatures provided on this chart are relative, and may vary for your application. Please make sure all food is fully cooked before serving to insure the safety of the people eating your food.

Also, food doesnt have to be burned to be done. When the internal temperature of the meat you are cooking reaches the temperatures in the chart, the meat should be fully cooked.

I hope this smoking time and temperature helps.