Reference Sheet · smokebrothersguild.com
Smoking Times and Temperatures Chart
Smoker temperature, rough cook time and the internal temperature to pull at, for the meats people smoke most. Print it and keep it by the pit.
Beef
| Meat | Smoker temp | Approx. time | Pull at | USDA minimum |
|---|---|---|---|---|
| Brisket (whole packer) | 225–250°F | 1–1.5 hr per lb | 200–205°F, probe tender | 145°F + 3 min rest |
| Beef plate ribs | 250–275°F | 6–9 hr | 200–205°F, probe tender | 145°F + 3 min rest |
| Chuck roast (pulled) | 250–275°F | 1–1.5 hr per lb | 200–205°F | 145°F + 3 min rest |
| Tri-tip | 225–250°F | 1.5–2.5 hr | 130–135°F (medium-rare) | 145°F + 3 min rest |
Pork
| Meat | Smoker temp | Approx. time | Pull at | USDA minimum |
|---|---|---|---|---|
| Pork butt / shoulder (pulled) | 225–250°F | 1.5–2 hr per lb | 195–205°F, probe tender | 145°F + 3 min rest |
| Spare ribs / St. Louis | 225–250°F | 5–6 hr | 195–203°F, bend test | 145°F + 3 min rest |
| Baby back ribs | 225–250°F | 4–5 hr | 195–203°F, bend test | 145°F + 3 min rest |
| Pork belly | 250–275°F | 4–6 hr | 195–200°F | 145°F + 3 min rest |
| Pork tenderloin | 225–250°F | 1.5–2.5 hr | 145°F | 145°F + 3 min rest |
| Sausage (fresh, ground) | 225–250°F | 1.5–3 hr | 160°F | 160°F |
Poultry
| Meat | Smoker temp | Approx. time | Pull at | USDA minimum |
|---|---|---|---|---|
| Whole chicken | 250–275°F | 3–4 hr | 165°F breast | 165°F |
| Chicken thighs / wings | 250–275°F | 1.5–2.5 hr | 175–185°F for tender dark meat | 165°F |
| Whole turkey | 250–275°F | 30–40 min per lb | 165°F breast | 165°F |
| Duck / goose | 250–275°F | 2–4 hr (whole) | 165°F | 165°F |
Lamb, Game & Seafood
| Meat | Smoker temp | Approx. time | Pull at | USDA minimum |
|---|---|---|---|---|
| Lamb shoulder (pulled) | 225–250°F | 1.5–2 hr per lb | 195–205°F | 145°F + 3 min rest |
| Venison / elk roast | 225–250°F | 2–4 hr | 145°F | 145°F + 3 min rest |
| Wild boar / bear | 225–250°F | 1.5–2 hr per lb (shoulder) | 195–205°F (pulled) | 160°F |
| Salmon fillet (hot smoked) | 175–225°F | 1.5–3 hr | 145°F | 145°F |
How to Use This Chart
- Times are rough guides. Every cook changes with the cut, the weight, the weather and your smoker. Cook to temperature, not to the clock.
- "USDA minimum" is the lowest safe internal temperature. Tough cuts like brisket and pork butt go much higher so the connective tissue breaks down and the meat turns tender.
- "Probe tender" means a thermometer probe slides in with almost no resistance, like going into soft butter.
- Rest big cuts before slicing. Use a reliable instant-read thermometer and check the thickest part.
Smoking game? See the Wild Game & Waterfowl Guide. Want to learn it all step by step? Start the Pitmaster Path.