Smoking times vary based on the type of meat, weight, outside temperature and type of smoker (e.g. gas, charcoal, electric). Our suggested cooking times are for general reference only. You should always use a meat thermometer to determine when your meat is safely cooked. For safe to eat internal temperatures refer to How to Use a Smoker.
The times below are all approximate using a charcoal smoker.
Full rack = 4 to 6 hours ( sometimes you can get by with 4 hours, but leaving the ribs smoke longer gives more flavor)
Beef Roasts, Beef Brisket, Venison
3 to 4 lb roast = 4 - 5 hours cooking time
Over 4 lbs = 1 hour per pound
3 to 4 lb roast = 5.5 to 6 hours cooking time
5 to 7 lb roast = 7.5 - 8.5 hours
6 to 8 breasts = 3.5 to 5 hours
1 leg = 4 hours
Filets = 1.5 to 2.5 hours (approx 6 oz each up to 6 filets)