Beef · smoking times
How long to smoke Smoked meatloaf
At 250°F, plan on 2 to 2.5 hours in total, whatever the weight. Pull it at 160 to 165°F.
A meatloaf made from ground beef or pork is done at 160°F in the center; one made with poultry needs 165°F.
Smoking time by smoker temperature
| Smoker temp | Total time |
|---|---|
| 225°F | 2.5 to 3 hours |
| 250°F | 2 to 2.5 hours |
| 275°F | 1.5 to 2 hours |
These times do not scale with weight because doneness depends on the thickness of the meat.
Pull temperature, safe minimum and rest
| Target | Temperature |
|---|---|
| Pull from the smoker | 160 to 165°F |
| USDA safe minimum | 160°F |
| Suggested rest | 10 to 15 min |
Plan your start time
Tips for meatloaf
- USDA's minimum for ground meats is 160°F (165°F for ground poultry). Probe the center of the loaf.
- Glaze during the last 20 to 30 minutes.
- A loaf shaped on a rack or perforated pan lets smoke reach more surface.
Best wood
Hickory, Oak, Pecan, Cherry. See the wood guide for how strong each one is.
Safe minimum temperatures: USDA FSIS Safe Minimum Internal Temperature Chart. Smoker temperature guidance: USDA FSIS, Smoking Meat and Poultry. 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.