Smoking Times and Temperatures Chart
The one-glance reference: the USDA safe internal temperature for each cut, the higher 'pull' temperature that makes tough cuts tender, and rough cook times.
Smoking has two temperatures that matter, and confusing them is the most common beginner mistake. The first is the safe internal temperature: a food-safety floor set by the USDA. The second is the “pull” temperature: the higher temperature at which a tough cut becomes tender. For a brisket, those numbers are about 60 degrees apart. This page lays out both, plus rough cook times — but the golden rule never changes: cook to temperature, not to the clock.
USDA safe minimum internal temperatures
These come straight from the USDA safe temperature chart and are the floor for food safety, whatever you’re cooking:
| Food | USDA safe minimum | Note |
|---|---|---|
| Beef, pork, veal, lamb (steaks, chops, roasts) | 145°F | Then rest at least 3 minutes |
| Ground meats (beef, pork) | 160°F | No rest required |
| All poultry (whole, parts, ground) | 165°F | Measure in the thickest part, away from bone |
Beginner smoking chart: pull temps and rough times
For the classic low-and-slow cuts, the target isn’t the safe minimum — it’s the higher pull temperaturewhere connective tissue melts and the meat turns tender. The times below assume a smoker at 225–250°F and are estimates for planning only. Always go by the internal temperature.
| Cut | Smoker temp | Pull / done temp | Rough time |
|---|---|---|---|
| Pork spare ribs | 225–250°F | Bend & probe-tender (~195–203°F) | 5–6 hours |
| Baby back ribs | 225–250°F | Bend & probe-tender (~195–203°F) | 4–5 hours |
| Pork shoulder (pulled pork) | 225–250°F | ~203°F (to shred) | ~1.5 hr/lb (10–14 hours) |
| Beef brisket (whole packer) | 225–250°F | ~203°F (probe-tender) | ~1–1.5 hr/lb (10–16 hours) |
| Whole chicken | 275–325°F | 165°F (safe = done) | 3–4 hours |
| Chicken thighs | 250–275°F | 175–185°F (safe at 165°F; nicer higher) | 1.5–2 hours |
| Whole turkey | 275–325°F | 165°F | ~30–40 min/lb |
Why the times are only a guide
Two identical briskets can finish hours apart. Long cuts also hit “the stall”— the internal temperature climbs, then stops for a couple of hours around 150–170°F while surface moisture evaporates and cools the meat. This is normal. Wait it out, or wrap the meat in foil or butcher paper to push through faster. Because of the stall and everything else, the only reliable plan is to start early and cook to temperature, using a good meat thermometer. If the food finishes ahead of schedule, you can rest it wrapped in a cooler for an hour or more.
How to use this chart
- Set your smoker to the temperature in the second column.
- Cook to the pull / done temperature, measured with a thermometer — not to the clock.
- For poultry, 165°F is both safe and done. For tough cuts, the pull temp is far above the safe minimum, and that’s deliberate: it’s what makes them tender.
- Rest the meat before slicing, then refrigerate any leftovers within 2 hours.
Ready to put it to use? Follow along with ribs, pulled pork or brisket— or, if you’re brand new, start with how to use a smoker.
A note on food safety. Temperatures on this page follow USDA safe-minimum guidance. Always confirm doneness with a food thermometer, not by time or color. We’re enthusiasts sharing what we’ve researched, not professional pitmasters — when in doubt on safety, follow the USDA.
Frequently asked questions
What temperature is meat safe to eat?
Per the USDA, whole cuts of beef, pork, veal and lamb are safe at 145°F followed by a 3-minute rest; ground meats at 160°F; and all poultry at 165°F. Always measure with a food thermometer in the thickest part, away from bone.
Why do you cook brisket and pork to 203°F if 145°F is safe?
Because safe and tender are two different things. A brisket is food-safe at 145°F but would be tough — it needs to reach roughly 200-205°F for its connective tissue (collagen) to break down into tenderness. The higher temperature is about texture, not safety.
How long does it take to smoke a brisket / pork shoulder / ribs?
As a rough guide at 225-250°F: brisket about 1 to 1.5 hours per pound (often 10-16 hours total), pork shoulder about 1.5 hours per pound (10-14 hours), and ribs about 5-6 hours for spares or 4-5 for baby backs. Always cook to temperature, not the clock.
Are smoking times exact?
No — treat every time here as a planning estimate only. Two identical cuts can finish hours apart depending on the meat, the weather and your smoker, and long cuts hit a 'stall' where the temperature plateaus. Start early and go by the internal temperature.
What temperature should the smoker be?
For most low-and-slow cooking, 225-250°F. Poultry is often smoked hotter, around 275-325°F, so the skin isn't rubbery. The USDA recommends keeping a smoker between 225°F and 300°F so food passes safely through lower temperatures.
Sources
- USDA FSIS — Safe Minimum Internal Temperature Chart — USDA safe minimum internal temperatures: 145°F for beef/pork/lamb steaks, chops and roasts (with a 3-minute rest), 160°F for ground meats, 165°F for all poultry (accessed July 22, 2026)
- USDA FSIS — Doneness Versus Safety — USDA on the difference between a safe internal temperature and the higher 'done/tender' temperature cooks pull tough cuts to (accessed July 22, 2026)
- USDA FSIS — Cooking Guideline for Meat and Poultry (Appendix A) — USDA time-and-temperature reference showing how holding meat at temperature achieves lethality (the science behind low-and-slow) (accessed July 22, 2026)
- USDA FSIS — Food Thermometers — USDA on why a food thermometer is the only reliable way to know food has reached a safe temperature, and how to place the probe (accessed July 22, 2026)
Keep reading
How to Smoke a Brisket
Put these numbers to work on the cut everyone wants to master.
Read the brisket guideBest Meat Thermometers
You can't use this chart without one — here are the beginner picks.
See thermometer picks