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Traditional cigarettes can contain anywhere from 1 mg to 2 mg of nicotine per stick

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225 F to 250 F 1.5 hours per pound 205F Bottom Round (inject with marinate - bacon wrapped) 225 F to 250 F 1.5 hours per pound Chuck Roast (Sliced Rare) 225 F to 250 F 125 F Chuck Roast (Sliced Medium) 200 F to 225 F 1 hour per pound 155 F Chuck Roast (Sliced Well Done) 225 F to 250 F 1.25 hours per pound 185 F Chuck Roast (Pulled) 225 F to 250 F 1.5 hours per pound 195 F Filet Mignon 225 F to 250 F 1.5 hours per pound Until Done Smoked Hamburgers 225 F to 250 F Until Done Jerky (Sliced Meat) Until Done Until Done Jerky (Hamburger) Cold Smoke then 350 F 30 to 40 Minutes Until Done Boneles Prime Rib Until Done Prime Rib Rare 225 F to 250 F 3 to 4 hours 125 F for Rare Prime Rib Medium 140 F 3 to 4 hours 135 F for Medium Prime Rib Well Done 140 F 12 Minutes/lb 145 F for Well Sirloin Tip Roasts 10 minutes/lb Until Done Steamship Round (40 Lbs.) 225 F to 250 F Medium to Rare Whole Ribeye Loin Rare 225 F to 250 F 15 minutes/lb 125 F for Rare Whole Ribeye Loin Medium 225 F to 250 F 20 minutes/lb 135 F for Medium Whole Ribeye Loin Well Done 225 F to 250 F 145 F for Well Rump Roast 225 F to 250 F 8 Hours 145 F for Well 12 to 14 Hours 190F 20 minutes/lb 225 F to 250 F 225 F to 250 F 25 minutes/lb 225 F to 250 F 30 minutes/lb 225 F to 250 F 30 minutes/lb Last Updated 9/23/2007 1 of 6 Item To Be Smoked Smoking Target Approximate Smoking Time Final Intenal Temperature Temperature Beef Short Ribs Beef Finger Fibs More Beef 5 hours Pulls back from bones Beef Tenderloin 3 to 4 lbs