Intel · Time on Target
Smoking Times and Temperatures Chart
How long, how hot, and when it's actually done. Times are for planning; the thermometer has the final word.
| Cut | Pit temp | Estimated time | Done when | USDA safe minimum |
|---|---|---|---|---|
| Brisket | 225–275°F | ≈1–1.5 h per lb at 225–250°F; faster at 275°F | Probe-tender, usually ~195–205°F | 145°F + 3-minute rest (whole beef cuts) |
| Pork Butt | 225–275°F | ≈1.5–2 h per lb at 225–250°F | Probe-tender for pulling, usually ~195–205°F | 145°F + 3-minute rest (whole pork cuts) |
| Ribs | 225–275°F | Spare/St. Louis ≈5–6 h; baby back ≈4–5 h at 225–250°F | Bend test / probe-tender (often ~195–203°F between the bones) | 145°F + 3-minute rest (pork) |
| Whole Chicken | 275–325°F (hotter for crisper skin) | 4–5 lb bird ≈2–3 h at 275°F, ≈1.5–2 h at 325°F | 165°F in the breast; thighs often 175–185°F for texture | 165°F (all poultry) |
| Chicken Thighs | 275–325°F | ≈1–1.5 h at 275–300°F (bone-in) | 175–185°F for best texture | 165°F (all poultry) |
| Chicken Wings | 225–275°F, then hot finish | ≈1.5–2 h at 250–275°F, or ~1 h low + 15–25 min hot | 175–190°F for best texture | 165°F (all poultry) |
| Turkey | 275–325°F | ≈15–20 min per lb at 275–300°F; ≈11–13 min per lb at 325°F | 165°F (breast, innermost thigh and wing) | 165°F (all poultry) |
| Tri-Tip | 225–250°F, then sear | ≈1–1.5 h at 225–250°F (2–3 lb) + sear | Pull ~120–130°F before searing for medium-rare; 145°F for USDA medium | 145°F + 3-minute rest (whole beef cuts) |
| Salmon | 175–225°F (hot smoke) | ≈1–2 h for a fillet at 175–225°F | 145°F / opaque and flaking | 145°F (fish) |
| Beef Ribs | 250–275°F | Plate ≈7–10 h; chuck ≈6–8 h at 250–275°F | Probe-tender, usually ~200–205°F | 145°F + 3-minute rest (whole beef cuts) |
Safe minimums from the USDA FSIS chart. Picking wood too? See the smoking wood chart, or plan your cook with the Pitmaster Calculator.
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