BBQ Smoking Times
Time, temperature, and target internal temp for popular cuts.
Tip
Wrap at 165°F internal, push through the stall. Rest 1 hour before slicing.
Smoker temperature targets
- Low & slow: 225°F (most beef and pork)
- Hot & fast: 275°F (poultry, ribs in a pinch)
- Cold smoke: under 100°F (fish, cheese)
- Always plan 1 to 2 hours of rest after pulling
Times are starting points. Brisket and pork shoulder hit "the stall" around 160°F internal where moisture evaporation pauses temperature rise for 2 to 4 hours. Wrap with butcher paper or foil to push through. Cook to internal temperature, not time.
About
Pick your cut (brisket, pork shoulder, ribs, chicken, turkey, salmon, beef short ribs). Enter weight. The tool returns total cook time, smoker temperature, internal target, and a tip per cut.
How to use
- Pick a cut.
- Enter weight.
FAQ
Why does the time vary so much?+
Connective tissue breaks down at 195°F+ in beef and pork. The 'stall' happens around 160°F internal where evaporation pauses temperature rise. Wrap in butcher paper or foil to push through it.