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Beef Smoking Times and Temperature Chart Brisket (packer) Amount: 14-18 pounds Smoker Temp: 225-250F Time: 12-18 hours Internal Temp/Doneness: 205F Brisket (flat) Amount: 6-8 pounds Smoker Temp: 225-250F Time: 8-10 hours Internal Temp/Doneness: 205F Pastrami (beef navel) Amount: 6-8 pounds Smoker Temp: 225-250F Time: 8-10 hours Internal Temp/Doneness: 200F Beef tenderloin Amount: 4 pounds (trimmed) Smoker Temp: 225-250F + high heat for searing Time: 45-60 minutes for smoking + 6-10 minutes for grilling Internal Temp/Doneness: 120-125F (rare)

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Radiographic signs are neither sensitive nor specific for infection

USE BY NON-LICENSED PERSONS MAY RESULT IN UNSATISFACTORY PERFORMANCE

Patches provide steady background support across full days of travel