Smoking Times Reference: Cook Time, Internal Temp, and Wrap Timing for 22 Cuts
The complete reference for everything you smoke. Pull-at temperatures, wrap timing, minutes per pound at 225°F, and minimum rest periods for 22 cuts spanning beef, pork, poultry, lamb, sausage, and salmon.
Last updated 2026-06-09 · By SmokerCookTime editorial team
Quick answer
For most BBQ cuts at 225°F smoker temperature: brisket and pork shoulder cook at 75–90 minutes per pound, pulled at 203°F internal. Ribs cook ~5 hours total. Chicken at 275–300°F cooks ~45 min/lb to 165°F internal. Always pull at internal temperature, not by clock. Wrap brisket and pork shoulder at 165°F internal to push through the stall.
The three rules that override every chart
- Pull at internal temperature, not by clock. Times below are estimates only — two identical-weight briskets can finish 2 hours apart.
- Probe-tender beats temperature. If the probe slides in like warm butter, the meat is done — even if the temperature reading is "wrong".
- Rest is non-negotiable. The rest column is a minimum, not a target. Longer is better for brisket and pork shoulder.
Master reference table (all 22 cuts)
| Meat | Cut | Pull at | Wrap at | Min/lb @ 225°F | Rest (min) |
|---|---|---|---|---|---|
| Brisket | Flat | 203°F | 165°F | 75 | 60 |
| Brisket | Point | 205°F | 165°F | 80 | 45 |
| Brisket | Whole Packer | 203°F | 165°F | 75 | 60 |
| Pork | Shoulder Bone-In | 203°F | 165°F | 90 | 30 |
| Pork | Shoulder Boneless | 203°F | 165°F | 80 | 30 |
| Pork | Baby Back Ribs | 195°F | 165°F | 90 | 15 |
| Pork | Spare Ribs | 200°F | 170°F | 90 | 15 |
| Pork | St Louis Ribs | 200°F | 170°F | 75 | 15 |
| Pork | Belly | 200°F | 170°F | 90 | 15 |
| Beef | Chuck Roast | 205°F | 165°F | 75 | 30 |
| Beef | Short Ribs | 203°F | 170°F | 90 | 30 |
| Beef | Tri-Tip | 130°F | Don't wrap | 30 | 15 |
| Beef | Picanha | 130°F | Don't wrap | 30 | 10 |
| Chicken | Whole Bird | 165°F | Don't wrap | 45 | 15 |
| Chicken | Thighs | 175°F | Don't wrap | 60 | 5 |
| Chicken | Wings | 175°F | Don't wrap | 90 | 5 |
| Turkey | Whole Bird | 165°F | Don't wrap | 30 | 30 |
| Turkey | Breast | 165°F | Don't wrap | 35 | 20 |
| Lamb | Leg | 145°F | Don't wrap | 50 | 20 |
| Lamb | Shoulder | 200°F | 165°F | 90 | 30 |
| Sausage | Links | 160°F | Don't wrap | 60 | 5 |
| Salmon | Fillet | 145°F | Don't wrap | 60 | 5 |
Smoker temperature multipliers
The Min/lb column above assumes a 225°F smoker. To adjust for different smoker temperatures, multiply by:
| Smoker temperature | Time multiplier | Notes |
|---|---|---|
| 225°F (low and slow) | 1.0× | Maximum smoke ring, maximum bark, standard for brisket and pork shoulder. |
| 250°F (standard) | 0.90× | Most common compromise. Good for everything. |
| 275°F (hot and fast) | 0.82× | Brisket and pork shoulder finish in ~9 hours instead of 14. Less smoke ring. |
| 300°F (poultry crisp) | 0.75× | Required for chicken and turkey to crisp the skin. |
USDA minimum safe internal temperatures
The pull temperatures in the master table above for whole-muscle BBQ cuts (brisket, pork shoulder, etc.) exceed USDA minimums because collagen breakdown — what makes BBQ tender — happens around 195–205°F. For food safety reference:
| Food | USDA minimum | Source |
|---|---|---|
| Whole poultry, poultry parts | 165°F | FSIS |
| Ground meats (beef, pork, lamb) | 160°F | FSIS |
| Beef, pork, lamb steaks/roasts | 145°F + 3-min rest | FSIS |
| Fish | 145°F | FSIS |
Cooking time pages by meat and cut
Each cut has a dedicated page with a calculator that handles every common weight, plus technique notes, buying tips, and the cuts' most common mistakes.
Brisket
Pork
Beef
Chicken
Turkey
Lamb
Sausage
Salmon
Pillar guides (deeper than the cook-time pages)
Recommended pitmaster books
Franklin Barbecue: A Meat-Smoking Manifesto (Spiral Bound)
The bible of central Texas brisket. Aaron Franklin's full method — fire management, salt-and-pepper rub, the wrap, slicing. Spiral-bound so it stays flat at the smoker.
Franklin Smoke: Wood, Fire, Food (Spiral Bound)
Franklin's wood-pairing reference plus 70+ recipes beyond brisket. The best book for understanding how different woods change the cook.
Smokin' with Myron Mixon (Spiral Bound)
Competition recipes from a four-time world BBQ champion. Brisket, ribs, pork shoulder, chicken — Mixon's exact rubs and injections. Spiral-bound and grease-resistant.
Yellowstone: The Official Dutton Ranch Family Cookbook (Spiral Bound)
Chuckwagon-style cooking inspired by the Yellowstone ranch — smoked meats, cast-iron classics, outdoor cooking. The crowd-pleaser of the four.
Frequently asked
What is the standard smoker temperature for BBQ?
225°F is standard for low-and-slow BBQ. Hot-and-fast at 275–300°F is also valid and cuts cook time ~35–45%.
How do you calculate smoking time per pound?
Weight × min/lb at 225°F + rest. Brisket and pork shoulder: 75–90 min/lb. Ribs: 75–90 min/lb. Chicken at 275–300°F: 45 min/lb. Always pull at internal temperature.
What internal temperature should smoked brisket reach?
203°F in the thickest part of the flat. Probe-tender (probe slides in like warm butter) overrides any temperature reading.
Should you wrap meat when smoking?
Wrap brisket, pork shoulder, and ribs at 165°F internal to push through the stall. Pink butcher paper for brisket (preserves bark); foil for pork shoulder and ribs (faster). Do not wrap poultry, lamb leg, tri-tip, picanha, or salmon.
How long should smoked meat rest?
Brisket: 60 min minimum. Pork shoulder: 30 min. Ribs: 15 min. Chicken: 5–15 min. Turkey: 20–30 min. Rest is non-negotiable for redistributing juices.