Smoking Times and Temperatures Chart
110–135°C (225–275°F)
Reference Chart Below • Internal: Varies by Meat
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Beef Brisket | 96°C (205°F) | 1–1.5 hrs per 500g | Wrap at 70°C. Rest 1–4 hrs. Low & slow at 110°C. |
| Pork Butt/Shoulder | 96°C (205°F) | 1.5 hrs per 500g | Wrap at 74°C. Rest 1–2 hrs. Pull when probe-tender. |
| Baby Back Ribs | 88–93°C (190–200°F) | 4–5 hours | 2-2-1 method. Bend test for doneness. |
| Spare Ribs | 93°C (200°F) | 5–6 hours | 3-2-1 method. Meat pulls back from bones. |
| Beef Short Ribs | 96°C (205°F) | 6–8 hours | Treat like brisket. Rich and beefy. |
| Whole Chicken | 74°C (165°F) | 2.5–4 hrs at 135°C | Higher temp for crispy skin. Probe the thigh. |
| Whole Turkey | 74°C (165°F) | 30–40 min per kg at 135°C | Brine first. Smoke at 135°C minimum. |
| Prime Rib | 54°C (130°F) med-rare | 35–45 min per kg | Reverse sear method. Sear after smoking. |
| Tri-Tip | 57°C (135°F) medium | 1.5–2.5 hours | Reverse sear. Slice thin against the grain. |
| Chuck Roast | 96°C (205°F) | 1–1.5 hrs per 500g | Poor man's brisket. Wrap at 74°C. |
| Pork Loin | 63°C (145°F) | 2.5–4 hours | Brine first. Don't overcook — lean cut. |
| Salmon | 63°C (145°F) | 1–3 hours at 93°C | Form pellicle first. Mild wood only. |
| Sausages | 74°C (165°F) | 2–3 hours | Low and slow. Don't prick casings. |
| Beef Jerky | 71°C (160°F) | 3–5 hrs at 75–90°C | Lean cuts only. Bend test for doneness. |
| Smoked Ham (pre-cooked) | 60°C (140°F) | 20–30 min per kg | Glaze in last 45 min. |
How to BBQ Smoking Times and Temperatures Chart
1
Set your smoker to the recommended temperature for your chosen meat.
2
Season or brine your meat according to its requirements (brining recommended for poultry and lean cuts).
3
Place meat on the smoker with a probe thermometer inserted into the thickest part.
4
Maintain a steady smoker temperature. Use the chart below as a timing guide.
5
Large cuts (brisket, pork butt) benefit from wrapping in butcher paper at the stall.
6
Always cook to internal temperature, not time alone. Time is an estimate — temperature is the truth.
Pro Tips
- This chart shows estimates at 110°C (225°F). At 135°C (275°F), reduce times by approximately 30%.
- All times include the potential stall period for large cuts.
- Rest times are minimums — longer rest almost always produces better results for large cuts.
- Invest in a dual-probe thermometer: one for the meat, one for the smoker temperature.
- Keep a smoking log. Recording your cooks helps you refine your process and improve consistency.
Resting Time
Rest for Varies by Cut after removing from the BBQ. This allows juices to redistribute for a juicier result.
Frequently Asked Questions
What is the best smoker temperature for most meats?
110°C (225°F) is the classic low-and-slow temperature for beef and pork. Poultry does better at 135°C (275°F) for crispier skin. Fish benefits from even lower temperatures around 93°C (200°F).
How long does it take to smoke meat per kilogram?
It varies widely: brisket takes 2–3 hours per kg, pork butt 3 hours per kg, poultry about 1 hour per kg at higher temps, and fish 1–2 hours per kg at lower temps.
Should I go by time or temperature?
Always go by internal temperature. Time estimates help you plan your day, but the meat is done when it reaches its target internal temperature, not when the clock says so.
What is the stall in smoking?
The stall is a temperature plateau (typically 66–74°C / 150–165°F) where evaporative cooling slows the internal temperature rise. It affects large cuts like brisket and pork butt and can last 2–6 hours.