LOL, I thought there was some subliminal message or anagram I was supposed to solve in that title. Some folks, guys that been around a long time, do silly stuff with their posts. Let's not beat up the newbie.
Kristen, Welcome to the SMF Family. Please stop by Roll Call and introduce yourself.
Here is a link to our sister site with Jeff's chart.
http://www.smoking-meat.com/smoking-times-and-temperatures-chart
You will find that all times listed are VERY general and there can be great variation in cooking times with each piece and type of meat. I have smoked two similar 8lb Butts at the same time. According to the chart at 225°F it should take 1.5hrs/lb or 12 hours. One was done in 11 hours the other took nearly 15 hours to get to an internal temp (IT) of 205°F and tender enough to pull. There are a lot of variables that effect cooking time. Things like the smoker temperature, how steady that temp is maintained, speed of recovery after opening the smoker door, how often you open the door to baste, mop or spritz the meat, starting temp of the meat, temp and wind speed outside the smoker, type of fuel/smoker you use, using a water pan or dry chamber, smoking whole birds, spatchcock (backbone removed and laid flat) or parts and a few others all effect the time to a specific IT or done time. Since you are a Newbie, you have a lot of reading to do. First off sign up for the free 5 day Ecourse. Next use the Search function to look up each type of meat you plan to cook and see what others have experienced smoking theirs. Lastly, after you have done your homework, ask questions in the appropriate forum for each meat and keep a log with lots of detail, at least include the temps and conditions I have mentioned so far. It won't take long until you are smoking like an Old South Pitmaster...JJ
