Smoking Time & Temperature Chart
Quick answer: For low-and-slow BBQ, run your smoker at 225–250°F and cook to an internal temperature, not the clock. Tough, collagen-rich cuts (brisket, pork butt, ribs) are done at 195–205°F when they probe tender; lean cuts and poultry are done at their food-safe temp. Below is the full chart — tap any column header to sort.
| Cut | Smoker temp (°F) | Pull / done temp (°F) | Approx. time | Pro tip |
|---|---|---|---|---|
| BeefBrisket (whole packer) | 225–250 | 195 slice · 203 pull | ~1–1.5 hr/lb | Wrap at the 165°F stall to push through; rest 1+ hr. |
| BeefBeef “dino” ribs | 250–275 | 200–205 | 6–8 hr | Done when a probe slides in like warm butter. |
| BeefChuck roast | 225–250 | 195–205 (pull) | 8–10 hr | The “poor man’s brisket” — wrap at the stall. |
| BeefTri-tip | 225 then sear | 130–135 (med-rare) | 1.5–2 hr | Reverse-sear; slice against the grain. |
| PorkPork butt / shoulder | 225–250 | 203 (pulled) | 12–14 hr | Rest in a cooler 1–2 hr; bone pulls clean when ready. |
| PorkSpare ribs (St. Louis) | 225–250 | 195–203 (bend test) | ~6 hr (3-2-1) | Judge by the bend/crack, not just temp. |
| PorkBaby back ribs | 225–250 | 195–200 (bend test) | ~5 hr (2-2-1) | Leaner than spares — check an hour earlier. |
| PorkPork belly burnt ends | 250 | 195–203 | 5–6 hr | Cube, smoke, then braise in sauce to candy them. |
| PorkPork loin | 225–250 | 145 + rest | 2.5–3 hr | Lean — pull at 145°F or it dries out fast. |
| PoultryWhole chicken | 275–300 | 165 (thigh) | 3–4 hr | Hotter smoke = crispier skin; measure the thigh. |
| PoultryChicken thighs | 250–275 | 175–185 | 1.5–2 hr | Dark meat is best at 175°F+ — more tender than 165°F. |
| PoultryChicken wings | 275–325 | 175–185 | 1.5–2 hr | Finish hot for crispy skin. |
| PoultryWhole turkey | 275–325 | 165 (breast) | ~30–40 min/lb | Stay above 275°F for food safety on large birds. |
| PoultryTurkey breast | 275 | 160 + rest to 165 | 3–4 hr | Brine first; carryover finishes it. |
| MoreSmoked sausage (fresh) | 225–250 | 160 | 2–3 hr | Keep it gentle to avoid a greasy fat-out. |
| MoreMeatloaf | 250–275 | 160 | 2.5–3 hr | Smoke on a rack for bark all around. |
| SeafoodSalmon | 225 (hot-smoke) | 140–145 | 45 min–1.5 hr | Dry-brine 4–8 hr first for a lacquered pellicle. |
How to use this chart
Every time here is an estimate — airflow, weather, and the cut change everything. The number that matters is the internal temperature, so cook with a leave-in probe and start checking early. For tough BBQ cuts, “done” is a feel (the probe glides in) that lands around 195–205°F as connective tissue melts; for lean cuts and poultry, hit the food-safe temp and stop.
Smoking temperature FAQ
What temperature should I set my smoker to?
225–250°F is the low-and-slow sweet spot for most BBQ. Bump to 275–325°F for poultry so the skin renders and crisps.
Why do brisket and pork butt cook to 200°F+ when meat is “safe” at 145°F?
Safe and tender are different. Collagen and fat in tough cuts don’t break down into gelatin until roughly 195–205°F, so you cook past the safe minimum for that fall-apart texture.
How long does it take to smoke a brisket or pork butt?
Plan on roughly 1–1.5 hours per pound at 225–250°F, but cook to temp, not time — and build in an hour of rest. A 12–14 lb brisket often runs 12–16 hours with the stall.
What is the “stall”?
Around 150–170°F the temperature plateaus for hours as surface moisture evaporates and cools the meat. Wrapping in foil or butcher paper powers through it.
Do I need a meat thermometer?
Yes — it’s the single most important BBQ tool. A leave-in probe plus an instant-read takes all the guesswork out of these numbers.
Temps reflect USDA safe minimums and widely-used BBQ tenderness targets; verify poultry and ground meats reach their safe minimum. Times are estimates — cook to internal temperature.