How long to smoke it?
Smoking times by cut, weight and smoker temperature, with USDA safe temperatures and a planner that tells you when to start.
Plan your start time
Beef
Brisket55-70 min per lb at 250°FBrisket flat55-65 min per lb at 250°FBeef short ribs6-8 hr at 250°FChuck roast75-90 min per lb at 250°FTri-tip30-40 min per lb at 250°FPrime rib25-35 min per lb at 250°FSmoked burgers45-60 min at 250°FSmoked meatloaf2-2.5 hr at 250°F
Pork
Pork butt75-90 min per lb at 250°FSpare ribs4-5.5 hr at 250°FBaby back ribs3.5-4.5 hr at 250°FPork loin40-50 min per lb at 250°FPork tenderloin1-1.5 hr at 250°FHam30-35 min per lb at 250°FSausage and bratwurst1.5-2 hr at 250°F
Poultry
Whole chicken30-35 min per lb at 275°FChicken wings1-2 hr at 275°FChicken thighs and legs1-1.5 hr at 275°FWhole turkey20-25 min per lb at 275°FTurkey breast25-30 min per lb at 275°FTurkey legs3-4 hr at 275°F
Lamb
Fish
Guides
- Smoking times chart
- Safe internal temperatures
- The stall
- Resting and holding
- Best wood for smoking
- How we estimate times
Smoking times vary with the smoker, the weather, how much the meat weighs, how thick it is and whether you wrap it. These are ranges based on common barbecue practice, not lab measurements. Always cook to the internal temperature, measured with a food thermometer.