Tormod,
Are you asking about the cooker temperature while smoking, or the internal temperature of the meat when it is finished? If you are asking about final internal temperature, the above link is a good starting point.
If you are asking about cooker temps, you will get different answers from different people, but generally speaking, cuts of meat with lots of fat and connective tissue benefit from low and slow while those that have little or no fat and connective tissue do not benefit from low temps. The upshot is that the same part of the animal with two different grades of beef might be ideally cooked at different temperatures. Therefore it is unwise to give hard and fast rules about cooker temperatures for cuts of meat. If you search this site you will see some very good discussions on cooker temps for different cuts of meat.