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 2026-05-19 · 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
Every meat, cut, and weight has a dedicated cooking page with a pre-filled calculator, hour-by-hour expectations, and technique notes.
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.