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225 F to 250 F 1.5 hours per pound 205F Bottom Round (inject with marinate - bacon wrapped) 200 F to 225 F 1.5 hours per pound Chuck Roast (Sliced Rare) 225 F to 250 F 1 hour per pound 125 F Chuck Roast (Sliced Medium) 225 F to 250 F 1.25 hours per pound 155 F Chuck Roast (Sliced Well Done) 225 F to 250 F 1.5 hours per pound 185 F Chuck Roast (Pulled) 225 F to 250 F 1.5 hours per pound 195 F Filet Mignon Cold Smoke then 350 F Until Done Until Done Smoked Hamburgers 225 F to 250 F 30 to 40 Minutes Until Done Jerky (Sliced Meat) 140 F 3 to 4 hours Until Done Jerky (Hamburger) 140 F 3 to 4 hours Until Done Boneles Prime Rib 225 F to 250 F 12 Minutes/lb Until Done Prime Rib Rare 225 F to 250 F 10 minutes/lb 125 F for Rare Prime Rib Medium 225 F to 250 F 15 minutes/lb 135 F for Medium Prime Rib Well Done 225 F to 250 F 20 minutes/lb 145 F for Well Sirloin Tip Roasts 225 F to 250 F 8 Hours Until Done Steamship Round (40 Lbs.) 190F 12 to 14 Hours Medium to Rare Whole Ribeye Loin Rare 225 F to 250 F 20 minutes/lb 125 F for Rare Whole Ribeye Loin Medium 225 F to 250 F 25 minutes/lb 135 F for Medium Whole Ribeye Loin Well Done 225 F to 250 F 30 minutes/lb 145 F for Well Rump Roast 225 F to 250 F 30 minutes/lb 145 F for Well Last Updated 9/23/2007 1 of 6 Page 2 and 3: Item To Be Smoked Smoking Target Te Page 4 and 5: Item To Be Smoked Smoking Target Te Page 6: Item To Be Smoked Smoking Target Te Delete template

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It didnt do anything but make (tobacco) a lucrative business, he said.