Clear Line Prints · Shop on Zazzle · Shop on TeePublic · Shop on Threadless · Pinterest · YouTube
Home › Chart guides › BBQ Smoking Times and Temperatures Chart
Low and slow cooking comes down to three numbers: the smoker temperature, a rough cook time and the internal temperature to pull the meat at. This chart gives all three for cuts of beef, pork, poultry and fish, plus which smoking woods suit which meats.
This chart is printed as a poster and art print by our print partners, who make and ship each order. See the poster page.
Low and slow: smoker temperature, rough cook time and the internal temperature to aim for.
| Cut | Smoker temp | Approx. time | Pull at | Tips |
|---|---|---|---|---|
| Brisket (whole packer) | 225-250 F (107-121 C) | 1-1.5 hr per lb | 200-205 F (93-96 C) | Wrap at the stall; probe-tender |
| Beef short ribs | 225-275 F (107-135 C) | 6-8 hr | 190-205 F (88-96 C) | Probe slides in like butter |
| Tri-tip | 225-250 F (107-121 C) | 1.5-3 hr | 130-135 F (54-57 C) | Medium rare; sear to finish |
| Cut | Smoker temp | Approx. time | Pull at | Tips |
|---|---|---|---|---|
| Pork butt / shoulder | 225-250 F (107-121 C) | 1.5-2 hr per lb | 195-205 F (91-96 C) | For pulled pork |
| Spare ribs | 225-250 F (107-121 C) | 5-7 hr | 190-203 F (88-95 C) | Bend test: bark cracks |
| Baby back ribs | 225-250 F (107-121 C) | 4-5 hr | 190-203 F (88-95 C) | Meat pulls back from bone |
| Pork tenderloin | 225-250 F (107-121 C) | 2-3 hr | 145 F (63 C) | Rest 3 minutes |
| Fresh pork sausage | 225-250 F (107-121 C) | 1-3 hr | 160 F (71 C) | 165 F for poultry sausage |
| Cut | Smoker temp | Approx. time | Pull at | Tips |
|---|---|---|---|---|
| Whole chicken | 250-325 F (121-163 C) | 2-4 hr | 165 F (74 C) | Hotter pit, crisper skin |
| Chicken thighs | 275-350 F (135-177 C) | 1-1.5 hr | 170-175 F (77-79 C) | Safe at 165 F; more tender higher |
| Chicken wings | 275-350 F (135-177 C) | 1-1.5 hr | 170-175 F (77-79 C) | Crisp over high heat |
| Whole turkey | 225-275 F (107-135 C) | 25-30 min per lb | 165 F (74 C) | Check breast and thigh |
| Cut | Smoker temp | Approx. time | Pull at | Tips |
|---|---|---|---|---|
| Salmon fillet | 200-225 F (93-107 C) | 1-2 hr | 145 F (63 C) | Brine first for moist fish |
| Whole trout | 200-225 F (93-107 C) | About 1-1.5 hr | 145 F (63 C) | Flesh flakes easily |
| Wood | Flavour | Best with |
|---|---|---|
| Hickory | Strong, bacon-like | Pork, ribs, beef |
| Oak | Medium, classic | Brisket, beef, lamb |
| Mesquite | Very strong, earthy | Beef, short cooks only |
| Apple and cherry | Mild, sweet, fruity | Poultry, pork, fish |
| Pecan | Mild, nutty | Poultry, pork, ribs |
| Alder | Light, delicate | Salmon and other fish |
Cook to temperature and feel, not the clock. Times vary with the cut, the weather and the smoker.
Times are typical ranges from common pitmaster guidance. USDA safe minimums: whole cuts of beef, pork and lamb 145 F with a 3-minute rest; ground meat 160 F; poultry 165 F; fish 145 F. Decorative reference only; always use a meat thermometer.