Smoking times chart
Every cut on one page: time per pound (or total time), the pull temperature and USDA's safe minimum.
Beef
| Cut | Smoker | Time | Pull at | USDA min |
|---|---|---|---|---|
| Brisket (whole packer) | 250°F | 55-70 min per lb | 195 to 205°F | 145°F |
| Brisket flat | 250°F | 55-65 min per lb | 195 to 203°F | 145°F |
| Beef short ribs (plate ribs) | 250°F | 6-8 hr total | 203 to 210°F | 145°F |
| Chuck roast | 250°F | 75-90 min per lb | 195 to 205°F | 145°F |
| Tri-tip | 250°F | 30-40 min per lb | 130 to 145°F | 145°F |
| Prime rib (standing rib roast) | 250°F | 25-35 min per lb | 125 to 145°F | 145°F |
| Smoked burgers | 250°F | 45-60 min total | 160 to 165°F | 160°F |
| Smoked meatloaf | 250°F | 2-2.5 hr total | 160 to 165°F | 160°F |
Pork
| Cut | Smoker | Time | Pull at | USDA min |
|---|---|---|---|---|
| Pork butt (Boston butt) | 250°F | 75-90 min per lb | 195 to 205°F | 145°F |
| Spare ribs (St. Louis style) | 250°F | 4-5.5 hr total | 195 to 203°F | 145°F |
| Baby back ribs | 250°F | 3.5-4.5 hr total | 195 to 203°F | 145°F |
| Pork loin (boneless roast) | 250°F | 40-50 min per lb | 145 to 150°F | 145°F |
| Pork tenderloin | 250°F | 1-1.5 hr total | 145 to 150°F | 145°F |
| Ham (fully cooked, reheated) | 250°F | 30-35 min per lb | 140°F | 140°F |
| Sausage and bratwurst | 250°F | 1.5-2 hr total | 160 to 165°F | 160°F |
Poultry
| Cut | Smoker | Time | Pull at | USDA min |
|---|---|---|---|---|
| Whole chicken | 275°F | 30-35 min per lb | 165 to 175°F | 165°F |
| Chicken wings | 275°F | 1-2 hr total | 165 to 195°F | 165°F |
| Chicken thighs and legs | 275°F | 1-1.5 hr total | 175 to 185°F | 165°F |
| Whole turkey | 275°F | 20-25 min per lb | 165 to 175°F | 165°F |
| Turkey breast (bone-in) | 275°F | 25-30 min per lb | 165 to 170°F | 165°F |
| Turkey legs | 275°F | 3-4 hr total | 175 to 185°F | 165°F |
Lamb
| Cut | Smoker | Time | Pull at | USDA min |
|---|---|---|---|---|
| Leg of lamb (bone-in) | 250°F | 30-40 min per lb | 135 to 145°F | 145°F |
| Lamb shoulder (pulled) | 250°F | 75-90 min per lb | 195 to 205°F | 145°F |
Fish
| Cut | Smoker | Time | Pull at | USDA min |
|---|---|---|---|---|
| Salmon fillet | 250°F | 1-1.5 hr total | 140 to 145°F | 145°F |
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.