Pull-at-temperature, wrap timing, and rest for every cut. Print this page (Ctrl/Cmd+P → Save as PDF).
| Meat | Cut | Pull at | Wrap at | Min/lb @ 225°F | Rest |
|---|---|---|---|---|---|
| Brisket | Flat | 203°F | 165°F | 75 min | 60 min |
| Brisket | Point | 205°F | 165°F | 80 min | 45 min |
| Brisket | Whole Packer | 203°F | 165°F | 75 min | 60 min |
| Pork | Shoulder Bone-In | 203°F | 165°F | 90 min | 30 min |
| Pork | Shoulder Boneless | 203°F | 165°F | 80 min | 30 min |
| Pork | Baby Back Ribs | 195°F | 165°F | 90 min | 15 min |
| Pork | Spare Ribs | 200°F | 170°F | 90 min | 15 min |
| Pork | St Louis Ribs | 200°F | 170°F | 75 min | 15 min |
| Pork | Belly | 200°F | 170°F | 90 min | 15 min |
| Beef | Chuck Roast | 205°F | 165°F | 75 min | 30 min |
| Beef | Short Ribs | 203°F | 170°F | 90 min | 30 min |
| Beef | Tri-Tip | 130°F | — | 30 min | 15 min |
| Beef | Picanha | 130°F | — | 30 min | 10 min |
| Chicken | Whole Bird | 165°F | — | 45 min | 15 min |
| Chicken | Thighs | 175°F | — | 60 min | 5 min |
| Chicken | Wings | 175°F | — | 90 min | 5 min |
| Turkey | Whole Bird | 165°F | — | 30 min | 30 min |
| Turkey | Breast | 165°F | — | 35 min | 20 min |
| Lamb | Leg | 145°F | — | 50 min | 20 min |
| Lamb | Shoulder | 200°F | 165°F | 90 min | 30 min |
| Sausage | Links | 160°F | — | 60 min | 5 min |
| Salmon | Fillet | 145°F | — | 60 min | 5 min |
Smoker temp adjustments
| Smoker temp | Time multiplier |
|---|---|
| 225°F (low and slow) | 1.0× |
| 250°F (standard) | 0.90× |
| 275°F (hot and fast) | 0.82× |
| 300°F (poultry crisp) | 0.75× |
Three rules to keep on the smoker
| 1. | Pull at internal temperature, not by the clock. |
| 2. | Rest is non-negotiable. The rest column above is a minimum, not a maximum. |
| 3. | If the probe slides in like warm butter, it's done — even if the temperature is "wrong". |
Source: SmokerCookTime.com. Internal temperatures for poultry and ground meats follow USDA food-safety guidance. Pull temperatures for whole-muscle cuts reflect mainstream BBQ practice. Cooking times are estimates.