Matthew Davies Discusses Smoking Times and Temperatures for Various Meats


Smoking your meat or veggies adds that distinct flavor that isn’t obtainable from traditional cooking. When you bite into that succulent rib, the smoky flavor of meat along with the tinge of oak, apple or maybe cherry wood just makes you thankful for nature’s bounty. According to Matthew Davies, smoking meat requires experience and knowledge. Without the proper timings and temperatures for each type of meat or their cut, the meat may come out rare or completely charred.

The Meats

The smoking time and temperature for various types of meat are discussed below:


Beef, like other meats, comes in various cuts. Before you attempt smoking your favorite cut of beef, try to choose the best quality of meat that you can afford. Go around the store and search for meat that has maximum marbling and fits within your budget. They have a good meat to fat ratio that makes them flavorful and easy to work with. 

  • Back Ribs – Cut the ribs apart before smoking them for 3 to 4 hours at 225 to 250 degrees Fahrenheit with the hardwood pellets of your choice. You can also opt for charcoal and make sure that the finishing temperature is 190 to 205 degrees Fahrenheit.
  • Brisket – Smoking this cut slightly depends on the thickness of the flat area. The smoking temperature varies between 225 to 250 degrees Fahrenheit and you should stick to the higher temperature limits if you have a brisket which is thicker on the flat side. Smoke it for 12 to 20 hours and finish it off at 190 to 205 degrees Fahrenheit.
  • Prime Rib – This is the best cut of beef you can get and since its extremely tender just an hour of smoking at the same temperatures can get the job done. However, you should finish it off at 140 to 145 degrees Fahrenheit. 


Another source of protein that is a flavor powerhouse on its own. Bacon has conquered the world and you can treat your family and friends to some delicious smoky pork during the Memorial Day.

  • Baby Back Ribs – Baby back ribs usually take around 5 hours at 225 to 250 degrees Fahrenheit. However, if you have a meaty cut it may take an hour more. The finishing temperature is 180 degrees Fahrenheit.
  • Whole Pork – Smoking a whole pork is a task of patience that lasts for 16 to 18 hours at 225 to 250 degrees Fahrenheit. After you finish it off at 205 degrees Fahrenheit you have a smoky and meaty reward that can satisfy the palate of all your guests.
  • Belly Bacon – To smoke belly bacon you need to cold smoke the cuts at less than 100 degrees Fahrenheit for 6 hours. However, the finishing temperature is higher at 140 degrees Fahrenheit.


Matthew Davies suggests that you should equip yourself with the right tools, equipment, and supplies before you start smoking meat. You can buy a box or drum smoker or simply dig a hole in the ground. Make sure to have the right hardwood and choose the best meat that suits your budget.

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