Smoking Temperatures & Times: The Complete Reference Chart

I get more questions about temperatures and times than anything else. "What temp do I smoke ribs at?" "How long does a 12-pound brisket take?" "What internal temp for pulled pork?" I've answered these questions thousands of times over the years, so I'm putting it all in one place.

A couple of important disclaimers before we get to the charts:

• Cook by temperature, not time. Every piece of meat is different. A 14-pound brisket might take 10 hours or 16 hours depending on the specific animal, the grade, your smoker, the weather, and a dozen other factors. Time estimates are guidelines, not rules. Always go by internal temperature and probe tenderness.
• These times assume 250°F smoker temperature unless otherwise noted. If you cook hotter, times will be shorter. If you cook lower, longer.
• Rest times are minimums. More rest is almost always better, up to a point. Brisket and pork shoulder can rest 4-6 hours in an insulated cooler and actually improve.

Beef

Cut	Smoker Temp	Target Internal	Est. Time	Rest Time
Whole Packer Brisket	250°F	200-205°F (probe tender)	1-1.5 hr/lb	2-6 hours
Brisket Flat Only	250°F	195-200°F (probe tender)	1-1.5 hr/lb	2-4 hours
Beef Ribs (Plate/Short)	250-275°F	200-210°F (probe tender)	6-8 hours	30-60 min
Beef Chuck Roast	250°F	200-205°F	5-8 hours	30-60 min
Tri-Tip	225-250°F → sear	130°F (medium-rare)	1.5-2.5 hours	10-15 min
Beef Tenderloin	225°F	125-130°F (medium-rare)	1.5-2 hours	15-20 min
Prime Rib	225-250°F	125°F (med-rare) to 135°F (medium)	3.5-5 hours	20-30 min

Pork

Cut	Smoker Temp	Target Internal	Est. Time	Rest Time
Pork Shoulder (Boston Butt)	250°F	200-205°F (probe tender)	1.5 hr/lb	1-4 hours
Spare Ribs (St. Louis)	250°F	195-203°F	5-6 hours	15-20 min
Baby Back Ribs	250°F	195-200°F	3.5-4.5 hours	15-20 min
Pork Belly (Burnt Ends)	250°F	200°F	3-4 hours	10 min
Pork Loin	225-250°F	145°F	2-3 hours	10-15 min
Pork Chops (thick-cut)	225°F → sear	140-145°F	1-1.5 hours	5-10 min
Whole Hog	225-250°F	195-205°F (shoulder)	12-18+ hours	1-2 hours

Poultry

Cut	Smoker Temp	Target Internal	Est. Time	Rest Time
Whole Chicken	275-325°F	165°F (breast), 175°F (thigh)	2-3 hours	15-20 min
Chicken Thighs	275-325°F	175-180°F	1.5-2 hours	10 min
Chicken Wings	275-325°F	175-180°F	1.5-2 hours	5 min
Whole Turkey	275-300°F	165°F (breast), 175°F (thigh)	3-5 hours (12-14 lb)	30-45 min
Turkey Breast	275°F	160-165°F	2.5-3.5 hours	20-30 min

Note on poultry: I smoke poultry at higher temperatures (275-325°F) than beef or pork. Low-and-slow poultry (225°F) produces rubbery, chewy skin that nobody enjoys. Higher heat renders the fat under the skin and crisps it up.

Other

Item	Smoker Temp	Target	Est. Time	Notes
Salmon Fillet	225°F	145°F	1-2 hours	Alder or apple wood
Sausage (fresh)	225-250°F	160°F	2-3 hours	Don't pierce the casing
Mac & Cheese	225-250°F	Bubbling/browned	45-60 min	Great use of cooker space
Baked Beans	250°F	Bubbling	2-3 hours	Stir occasionally
Cheese (cold smoke)	70-85°F	N/A	2-4 hours	Mild wood, age 2 weeks after

Understanding the Stall

For large cuts (brisket, pork shoulder, beef ribs), expect the stall between 150-170°F internal. The temperature plateaus for 2-4 hours as evaporative cooling offsets the heat input. Your options:

• Wait it out: Keep cooking. The stall breaks eventually. More bark development.
• Wrap (Texas Crutch): Wrap in butcher paper or foil at 165°F to push through faster. Foil is faster but softens bark. Paper is slower but preserves bark.

The Probe Test — More Important Than Temperature

For brisket, pork shoulder, and beef ribs, the probe test matters more than any specific temperature number. Slide a thermometer probe or thin skewer into the thickest part of the meat. If it slides in with no resistance — like poking warm butter — the meat is done regardless of what the thermometer reads. I've pulled perfect briskets at 197°F and 208°F. The probe test told me both were done.

Carryover and Rest

When you pull meat from the smoker, the internal temperature continues to rise 5-10°F from carryover cooking (residual heat in the outer layers migrating inward). Account for this:

• For medium-rare beef (target 135°F), pull at 125-130°F
• For large cuts going into a rest, the carryover is less dramatic because you're wrapping/insulating, but be aware it exists

Resting lets the muscle fibers relax and reabsorb moisture. Cut into a steak immediately and juice pours out. Rest it 10 minutes and the juice stays in the meat where it belongs. For large cuts like brisket, rest is even more critical — minimum 2 hours.

Weather and Altitude Adjustments

A few factors that affect cook time and aren't on any chart:

• Cold weather: Adds 15-25% to cook time on an offset smoker. The cold steel bleeds heat. Insulate your cooker if possible, or plan for longer cooks.
• Wind: Creates heat loss through air convection, especially on thin-steel smokers. Position the smoker to block prevailing wind.
• Rain: Evaporation from rain hitting the cooker sucks heat away. Plan accordingly.
• Altitude: Water boils at lower temperatures at high altitude, which affects evaporative cooling and can change stall dynamics. Minor effect for most people, but worth noting if you're above 5,000 feet.

Print this guide, stick it on your fridge, and reference it until the numbers become second nature. After a few dozen cooks, you won't need the chart anymore — you'll know by feel. That's when the fun really starts.