Smoking times and temperatures.
Every cut you are likely to smoke. Smoker temperature, internal target, estimated time, and pitmaster notes. All temperatures based on USDA food safety guidelines and documented pitmaster practice.
Cut. Time. Temp.
Times are estimates. Internal temperature and probe feel are what matter at the end.
| Cut | Smoker | Internal | Time | Notes |
|---|---|---|---|---|
| Brisket (full packer) | 225 to 250°F | 195 to 205°F, probe tender | 1 to 1.5 hr/lb | USDA minimum 145°F + 3 min rest is passed hours earlier. Expect a plateau around 150 to 170 F that can last hours. Wait it out or wrap (paper keeps bark firmer, foil is faster). |
| Pork Shoulder / Boston Butt | 225 to 275°F | 195 to 205°F, bone slip | 1 hr 15 min/lb (Pork Board) | Pork Board says 185 to 190°F with the bone-slip test; backyard convention runs to 205°F. Rest 1 hr above 140°F. |
| Spare Ribs / St. Louis / Baby Back | 225 to 250°F | 190 to 203°F, bend test | 3 to 5 hr baby backs, 5 to 7 hr spares (Pork Board) | The thermometer is unreliable on ribs. Bend test and fork tender decide. |
| Pork Belly / Burnt Ends | 225 to 250°F | 190 to 200°F, fork tender | About 7 hr (Pork Board) | Cube around 165°F for burnt ends, sauce, back on uncovered until glazed and tender. |
| Chuck Roast / Beef Short Ribs | 250 to 275°F | 200 to 205°F, probe tender | 1.5 hr/lb chuck; 6 to 8 hr short ribs | Brisket logic. Wrap when the bark is set. Pull on feel. |
| Lamb or Goat Shoulder (pulled) | 225 to 275°F | 195 to 205°F, probe tender | 1.5 hr/lb | Goat is lean (FSIS). Wrap early. A sliced roast follows the Lamb Board scale instead. |
| Whole Chicken | 275 to 325°F | 165°F USDA minimum, thigh, wing and breast | 60 to 75 min indirect (FSIS) | No rest required by USDA. Higher pit temp for skin. Pink at the bone can persist at 165°F. |
| Chicken Thighs | 275 to 325°F | 165°F minimum; 175 to 185°F preferred texture | 1.5 to 2 hr | Dark meat renders above the minimum. That is preference, not safety. |
| Chicken Wings | 275°F then 400°F | 165°F minimum | 1.5 to 2 hr total | Smoke about 1 hr, then finish hot to crisp the skin. Sauce in the last 15 to 30 min (FSIS). |
| Pork Loin / Chops | 225 to 250°F | 145°F + 3 min rest (USDA) | About 1.5 hr loin (Pork Board) | Lean. Pork Board: pull a loin at 140°F and rest 10 min to reach 145°F. The 145°F reading is the rule. |
| Salmon Fillet | 225°F | 145°F (USDA and FDA), or opaque and flakes | 45 to 60 min | Fish does not stall. Anything under 145°F is a preference below the federal minimum. |
USDA FSIS safe minimums: beef, pork, lamb and goat steaks, chops and roasts 145°F plus a 3 minute rest; ground meat 160°F; all poultry 165°F, no rest required; fish 145°F. The higher figures for brisket, shoulder and ribs are tenderness targets, not safety numbers. Where the two differ, the USDA minimum governs. Times are planning estimates. Full chart with sources.
The stall and probe tender.
These two concepts explain why most first-time brisket cooks either panic or pull too early.
- 01
What the stall is
Brisket and pork shoulder both hit a plateau at 150 to 170°F where the temp stops climbing. This can last 2 to 6 hours. It is normal. Evaporative cooling from the meat surface equals the heat coming from the smoker.
- 02
How to get through it
Wait it out, or wrap. The Texas Crutch (butcher paper or foil) stops evaporation and breaks the stall. Butcher paper breathes and protects bark better. Foil is faster but softens the crust.
- 03
Probe tender vs. temperature
Temperature is a guide. The real test is feel. A probe (or toothpick, or cake tester) should slide into the thickest part of the meat with zero resistance. Like going into room-temperature butter. That is done.
- 04
The rest
After pulling, wrap tight and rest in a cooler for at least 1 hour. 2 hours for brisket. The rest lets internal temp equalize and juices redistribute. It is not optional.
Log your actual cook times.
Charts are a starting point. Your smoker runs different. PitLog lets you record every cook. Actual smoker temp, wood used, start and pull times, internal temp reached. So you build a real record over time.
Free. No subscription. $6.99 one-time to unlock the cook log.