How we estimate smoking times

Smoking times are not a law of physics. They depend on the smoker, the weather, how much meat is in it, how thick each piece is, whether it is wrapped and how often the lid is opened. Two identical briskets can differ by several hours.

The time ranges on this site are rules of thumb in minutes per pound (or a total time for cuts like ribs and tenderloin, where weight does not predict time) at three smoker temperatures. They reflect widely used barbecue practice, not laboratory measurements, and we show them as ranges for that reason.

What we do treat as firm are the safe minimum internal temperatures, which come from the U.S. Department of Agriculture's Food Safety and Inspection Service: Safe Minimum Internal Temperature Chart. USDA also advises keeping the smoker between 225 and 300°F: Smoking Meat and Poultry.

The "pull" temperatures (for example 195 to 205°F for brisket and pork butt) are for tenderness and are higher than the safe minimum. Where a pull temperature is below USDA's minimum, the page says so and notes that it is a personal choice.

Temperatures are shown in Fahrenheit by default. Use the °F / °C switch in the header to change them; the site remembers your choice. Celsius values for USDA's minimums use USDA's published metric figures (for example 145°F is 62.8°C and 160°F is 71.1°C); other temperatures are rounded to the nearest degree. Page titles and search-result descriptions always use Fahrenheit.

If a time on this site is far off from your experience, tell us at hello@tidylookup.com and we will look at it.