smoketimecalc

Smoking times and temperatures chart

Smoking times for

21cuts, each at

Every cut, every temperature

Lower and upper estimate at each smoker temperature. Cuts timed by the pound are shown at their middle weight.
Cut 225°F250°F275°F300°F Pull FDA min
Beef
brisket smoking times at 9 lb 10 h 50 min 9 h 7 h 10 min 5 h 25 min 195°F 145°F
tri-tip 2 h 5 min 1 h 45 min 1 h 25 min 1 h 5 min 130°F 145°F
prime rib times at 7 lb 3 h 30 min – 5 h 15 min 2 h 50 min – 4 h 25 min 2 h 20 min – 3 h 35 min 1 h 45 min – 2 h 40 min 130°F 145°F
burgers smoking times 1 h 50 min 40 min 30 min 160°F 160°F
beef back ribs 4 h 10 min – 5 h 20 min 3 h 30 min – 4 h 25 min 2 h 45 min – 3 h 35 min 2 h 5 min – 2 h 40 min 195°F 145°F
chuck roast smoking times 8 h 25 min – 10 h 35 min 7 h – 8 h 50 min 5 h 35 min – 7 h 5 min 4 h 10 min – 5 h 20 min 205°F 145°F
steak 40 min – 1 h 35 min – 50 min 25 min – 40 min 20 min – 30 min 130°F 145°F
short ribs times 6 h 15 min – 8 h 30 min 5 h 15 min – 7 h 5 min 4 h 10 min – 5 h 40 min 3 h 5 min – 4 h 15 min 200°F 145°F
meatloaf 3 h 10 min 2 h 40 min 2 h 5 min 1 h 35 min 160°F 160°F
Pork
pork butt at 8 lb 9 h 35 min – 15 h 35 min 7 h 55 min – 13 h 6 h 20 min – 10 h 25 min 4 h 45 min – 7 h 50 min 195–203°F 145°F
baby back ribs times 5 h 15 min – 6 h 4 h 20 min – 5 h 3 h 30 min – 4 h 5 min 2 h 35 min – 3 h 165–195°F 145°F
pork loin 4 h 15 min 3 h 30 min 2 h 50 min 2 h 5 min 145°F 145°F
pork tenderloin times 2 h 5 min 1 h 45 min 1 h 25 min 1 h 5 min 145°F 145°F
spare ribs 6 h 20 min 5 h 15 min 4 h 15 min 3 h 10 min 195°F 145°F
Poultry
whole turkey smoking times at 14 lb 6 h 45 min – 10 h 15 min 5 h 35 min – 8 h 30 min 4 h 30 min – 6 h 50 min 3 h 20 min – 5 h 10 min 165°F 165°F
whole chicken times at 4 lb 4 h 15 min 3 h 35 min 2 h 50 min 2 h 10 min 165°F 165°F
chicken wings smoking times 2 h – 2 h 40 min 1 h 35 min – 2 h 15 min 1 h 20 min – 1 h 50 min 1 h – 1 h 20 min 175°F 165°F
chicken thighs times 2 h – 2 h 40 min 1 h 35 min – 2 h 15 min 1 h 20 min – 1 h 50 min 1 h – 1 h 20 min 165–175°F 165°F
chicken breast at 2 lb 1 h 30 min 1 h 15 min 1 h 45 min 165°F 165°F
chicken legs times 2 h 40 min 2 h 15 min 1 h 45 min 1 h 20 min 175°F 165°F
Fish
salmon times 35 min – 45 min 25 min – 40 min 20 min – 35 min 15 min – 25 min 145°F 145°F

Everything at one temperature

Sources

Figures built September 2026.

Where these figures come from (6)
  • Cook times: Masterbuilt, “Smoking Time and Temperature Guide”, retrieved from https://www.masterbuilt.com/blogs/master-it-blog/smoking-time-temperature-guide on 2026-09-23. Restated as numbers and normalised to 225°F by the formula on this site; no text or table is reproduced.
  • Cook times: Traeger, “Best Smoked Turkey”, retrieved from https://www.traeger.com/learn/how-to-smoke-turkey on 2026-09-23. Restated as numbers and normalised to 225°F by the formula on this site; no text or table is reproduced.
  • Cook times: Traeger, “Prime Rib Cooking Times & Guide”, retrieved from https://www.traeger.com/learn/how-to-cook-prime-rib on 2026-09-23. Restated as numbers and normalised to 225°F by the formula on this site; no text or table is reproduced.
  • Cook times: ThermoWorks, “Smoked Pulled Pork: Delicious Results in Almost Half the Time”, retrieved from https://blog.thermoworks.com/pulled-pork-time-temperature-matters/ on 2026-09-23. Restated as numbers and normalised to 225°F by the formula on this site; no text or table is reproduced.
  • Cook times: Smoking-Meat.com, “Smoking Times and Temperatures Chart”, retrieved from https://www.smoking-meat.com/smoking-times-and-temperatures-chart on 2026-09-23. Restated as numbers and normalised to 225°F by the formula on this site; no text or table is reproduced.
  • Safe minimum internal temperatures: U.S. Food and Drug Administration, “Safe Minimum Internal Temperatures”, August 2017, retrieved from https://www.fda.gov/media/107000/download on 2026-09-23.

Times are estimates for planning. Meat is done when a food thermometer reads the safe minimum internal temperature, not when a timer ends.