You’ve probably heard that 225–250°F is the general BBQ smoking range, and that’s generally true. But you may need to nudge the heat slightly higher or lower for different types of protein. Pork shoulder, for instance, is best done between 220°F and 230°F. Likewise, brisket shouldn’t be smoked any higher than 225°F or it’ll cook too fast and become dry and tough. Poultry, however, should be smoked in the 250–300°F range. Just to be safe, it’s a good idea to read up on how to tell when meat is done cooking.