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Not sure if there is a "list." Trial and error as well as time need is the best method. A minimum of 1/2 hour for any decent sized cut of meat (butt, brisket, etc) but I like at least an hour. The hotter you cook, the longer it takes to relax and moisten up, so plan accordingly. As for holding, I have held butts for up to 6 hours and briskets (full packers) for up to 4. If holding for a long time, I like to pull a little bit earlier than if not to avoid the meat getting mushy.