This chart shows how hot to run your smoker, about how long each cut takes, and the internal temperature to aim for. Times are only estimates. Your thermometer decides when the meat is done.
How to use this chart
Every cook is a little different. The size and shape of the meat, how cold it was going in, the weather and your smoker all change the clock. Use the times to plan your day, then cook to temperature, not time.
There are two temperatures to know for each cut:
- USDA safe minimum. This is the lowest internal temperature that makes the meat safe to eat, according to the USDA Food Safety and Inspection Service (FSIS).
- Target temp. For tough cuts like brisket and pork shoulder, you cook far past the safe minimum so the connective tissue melts and the meat turns tender.
The USDA also suggests keeping your smoker between 225°F and 300°F the whole cook, and checking the meat with a food thermometer.
The chart
| Meat | Smoker temp | Approx. time | USDA safe minimum | Target temp |
|---|---|---|---|---|
| Beef brisket (whole packer) | 225–250°F | 1–1.5 hr per lb | 145°F + 3 min rest | 200–205°F, probe-tender |
| Beef short ribs | 250–275°F | 6–8 hr | 145°F + 3 min rest | 200–205°F |
| Tri-tip | 225–250°F | 1.5–2.5 hr | 145°F + 3 min rest | 145°F, then sear |
| Prime rib (bone-in) | 225–250°F | 35–40 min per lb | 145°F + 3 min rest | 145°F |
| Pork shoulder / butt | 225–250°F | 1.5–2 hr per lb | 145°F + 3 min rest | 195–205°F, for pulling |
| Pork spare ribs | 225–250°F | 5–6 hr | 145°F + 3 min rest | About 195–203°F, bend test |
| Baby back ribs | 225–250°F | 4–5 hr | 145°F + 3 min rest | About 195–203°F, bend test |
| Pork chops (thick-cut) | 225–250°F | 1–1.5 hr | 145°F + 3 min rest | 145°F |
| Pork belly (burnt ends) | 250°F | 5–6 hr | 145°F + 3 min rest | About 200°F, tender |
| Precooked ham (from a USDA-inspected plant) | 250°F | 2–4 hr | Reheat to 140°F | 140°F |
| Whole chicken | 275–300°F | 2–3 hr | 165°F | 165°F in the thigh and breast |
| Chicken wings | 250–275°F | 1.5–2 hr | 165°F | 175–185°F for better texture |
| Whole turkey (12–14 lb) | 275–300°F | 25–30 min per lb | 165°F | 165°F in the thickest part |
| Fresh sausage (pork or beef) | 225–250°F | 1.5–2.5 hr | 160°F | 160°F |
| Poultry sausage | 225–250°F | 1.5–2.5 hr | 165°F | 165°F |
| Meatloaf (beef or pork) | 225–250°F | 2.5–3.5 hr | 160°F | 160°F |
| Salmon fillet | 225°F | 1–2 hr | 145°F | 145°F |
| Leftovers (reheating) | Any | Until hot | 165°F | 165°F |
Want recipes to go with these numbers? Start with our beginner brisket, pulled pork or 3-2-1 ribs.
Why poultry runs hotter
Chicken and turkey skin turns rubbery at 225°F. Running the smoker at 275–300°F renders the fat under the skin and still gives the bird plenty of smoke. It also gets a big turkey through the cook faster, which is better for safety and texture. That is still inside the USDA's 225–300°F range.
The stall: don't panic
Big cuts like brisket and pork shoulder often stop rising somewhere around 150–170°F and sit there for hours. This is called the stall, and it's normal. You can wait it out or wrap the meat to push through. Read the brisket stall explained for the full story, and foil vs. butcher paper if you plan to wrap.
Resting and holding
- Whole cuts of beef, pork and lamb need a rest of at least 3 minutes after hitting 145°F. Brisket and pork shoulder do better with a rest of an hour or more.
- Holding for later: keep cooked meat at 140°F or above. A dry cooler packed with towels works well for a few hours.
- Don't let it sit out. The USDA calls 40–140°F the danger zone. Refrigerate leftovers within 2 hours (1 hour if it's above 90°F outside).
Tips for hitting your times
- Check temps with a good thermometer. A leave-in probe tracks the cook without opening the lid. An instant-read checks several spots at the end. See our picks for the best meat thermometers for smoking.
- Plan for extra time. Give big cuts a 1–2 hour cushion. A finished brisket holds well in a cooler. A late one keeps everyone waiting.
- Keep the lid shut. Every peek lets heat out and adds time.
- Cold and wind slow things down. Expect longer cooks in winter, and use a smoker cover or blanket made for your model if the maker allows it.
- Thicker isn't the same as heavier. A long, flat 12-pound brisket may finish faster than a short, thick 10-pounder.
What about jerky?
Jerky works differently. It's dried, not cooked to a target temperature. The USDA recommends heating the meat to 160°F (165°F for poultry) before or at the start of drying, then drying at 130–140°F or higher. See how to store jerky once it's done, and our homemade beef jerky recipe for the full method.
Pick your wood
Times and temps are half the story. The wood you burn shapes the flavor. Our wood pairing chart matches each wood to the meats it suits.
Keep reading
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Beef Brisket Injection
A simple beef broth brisket injection that keeps the flat juicy, with how much to use per pound, where to inject and how to keep it safe.
Cajun Beef Jerky
Spicy Cajun beef jerky with a homemade Cajun rub, hot sauce and garlic, heated to the USDA 160°F before drying.