Cooking Guidelines Needed

[thirtydaZe]

I need help.

New to smoking here, saturday was my first attempt.  We bought ribs, and i followed 10.5's rib guideline in the meat forum.

My results were only sorta so so.

Anyhow, eager to jump back in, can you experienced people, give me some cooking guidelines?

I want to get into brisket, chicken turkey, pork, and ribs.

I've read that brisket and pork butt should  be figured about 1.5 hours per pound, keeping the smoke on for about half the total cooking period.

Is this true for say quartered chicken too?

At the point now where i need about as much help/info as i can get.

Thanks.

[classicrockgriller]

Start with 4 hrs of smoke on Brisket and Butts. (cook till proper IT is reached)

Chicken 1 1/2 to 2 hrs of smoke at a higher temp (250*)

with the vent wide open for chicken.

Cooking times are guide lines. Always cook to proper Internal Temp.

[FLBentRider]

Is there a IT guideline chart on this forum somewhere?

Sort of - check these two links:

http://www.susanminor.org/forums/showthread.php?485-When-Is-Meat-Done-Pt.-1&p=752#post752
http://www.susanminor.org/forums/showthread.php?486-Meat-When-Is-It-Done-Part-2-from-Habanero-Smoker&p=753#post753

Be aware that especially with tough cuts, like brisket and pork butt, "done" is not the USDA temp (ie pork 165) but a temp where the collegan has broken down into gelatin (190-200F)