About SmokerCookTime
Plain-English smoking times, internal temps, and wrap timing — for every cut.
Why this site exists
Most BBQ websites bury cooking times under recipe stories and ad walls. SmokerCookTime is the opposite — straight answers, internal temperature targets, and wrap timing for every common smoker cut.
Editorial principles
- Pull at temperature, not time. Every page on this site emphasizes internal temperature as the primary doneness signal. Cook times are estimates only.
- USDA-aligned where it matters. Internal temperatures for poultry and ground meats follow USDA guidance. Pull temperatures for whole-muscle cuts reflect mainstream pitmaster practice.
- No paid recommendations. Recommended gear is selected because it works, not because of placement fees. Affiliate links are disclosed below.
Who runs this site
SmokerCookTime is built and run by a small team of obsessive backyard pitmasters who got tired of scrolling 1,500-word recipe stories to find a single cook time. Between us we've burned through Weber Smokey Mountains, offset stick-burners, and pellet smokers from Traeger, Camp Chef, and Pit Boss. The cooking times on this site come from real-world cooks logged across hundreds of briskets, pork shoulders, ribs, and birds — calibrated against USDA guidance for poultry and ground meats and against mainstream pitmaster pull-temperature norms for whole-muscle beef and pork.
If a number on this site looks wrong, tell us. We update pages whenever we cook something new and find a better answer.
Recommended books disclosure
SmokerCookTime is part of the Dadgroup family of sites. The pitmaster books recommended on every page link to dadgroup.store, our sister BBQ book and gear store. We earn revenue from purchases made through these links. Recommendations reflect editorial judgment, not paid placement, and we only recommend books we'd cook from ourselves.
Contact
Questions, corrections, or feedback: contact us.