Smoking Times & Temperatures

Knowing how long and at what temperature to smoke your food is 90% of the challenge when it comes to making delicious food on the BBQ,

On this page, we provide you with a general outline of the total prep time, cook time and smoking temperatures of each of the recipes on our website. As we add more recipes, we’ll add to this list so make sure to bookmark them for future use!

Smoking Times & Temperatures

  • Smoked Brisket
  • Smoked Chuck Roast
  • Smoked Back Ribs

 

Beef Recipes

Smoked Brisket

Smoking brisket can be as easy as setting your pellet smoker to the right temp and letting it ride for 12-18 hours. For detailed instructions on how to smoke a brisket, check out our full guide. Also, make sure you follow our instructions on how to trim a brisket, how to season a brisket and how to wrap a brisket.

  • Smoker Temperature: 185°F for 7 hours then 250°F until internal temp of 202°F
  • Cook Time: 16-18 hours
  • Safe Temperature: 145°F
  • Finish Temperature: 202°F
  • Probe Placement: The thickest part of the meat

Smoked Chuck Roast

Cook time varies depending on the thickness of the roast. The time given is for a typical 3-4 lb roast. Chuck roast burnt ends, Bourbon smoked chuck roast, Chuck roast with potatoes and carrots, A pair of chuck roasts

  • Smoker Temperature: 225-240°F
  • Cook Time: 8-10 hrs
  • Safe Finished Meat Temperature: 145°F
  • Recommended Finish Temperature: 200-203°F

Smoked Back Ribs

  • Smoker Temperature: 225-240°F
  • Cook Time: 4-5 hrs
  • Safe Finished Meat Temperature: 145°F
  • Chef Recommended Finish Temperature: 190-195°F
  • Notes: Cut apart before cooking for best results. Prime rib on a stick

Smoked Short Ribs

Wine braised short ribs, Cranberry short ribs, Enormous beef short ribs

  • Smoker Temperature: 225-240°F
  • Cook Time: 6-8 hrs
  • Safe Finished Meat Temperature: 145°F
  • Recommended Finish Temperature: 195-200°F

Smoked Beef Country Style Ribs

Done when tender. Smoked beef country-style ribs

  • Smoker Temperature: 225-240°F
  • Cook Time: 3-4 hrs
  • Safe Finished Meat Temperature: 145°F
  • Chef Recommended Finish Temperature: 175-180°F

Smoked Meatloaf

Cook time depends on the thickness of the loaf. Stuffed meatloaf, Meatloaf better than ever, Smoked meatloaf log, Smoked meatloaf: Ultimate comfort food

  • Smoker Temperature: 225-240°F
  • Cook Time: 3 hrs
  • Safe Finished Meat Temperature: 160°F
  • Recommended Finish Temperature: 160°F

Smoked Fatties

Cook time depends on the thickness of the fatty. Bacon-wrapped stuffed sausage fatty, The “flatty”, Personal sized fatty, Ham n’ cheddar fatty

  • Smoker Temperature: 225-240°F
  • Cook Time: 3 hrs
  • Safe Finished Meat Temperature: 160°F
  • Chef Recommended Finish Temperature: 160°F

Smoked Burgers

Use 80/20 ground chuck for best results. Stuffed, bacon-wrapped burgers, Reverse seared burgers

  • Smoker Temperature: 225°F
  • Cook Time: 1 hr
  • Safe Finished Meat Temperature: 160°F
  • Chef Recommended Finish Temperature: 160°F

Smoked Steak

Finish in the smoker or smoke to 75% done then sear on a hot grill. Time depends on the thickness of the steak. Reverse seared ribeyes, Smoked ribeye, Smoked flat-iron steaks, Tomahawk steaks, Smoked top sirloin steak.

  • Smoker Temperature: 210-220°F
  • Cook Time: 45-60 min
  • Safe Finished Meat Temperature: 145°F
  • Chef Recommended Finish Temperature: 130-135°F (med. rare)

Smoked Prime Rib (Standing Rib Roast)

The typical size is 4-7 bones. Prime Rib, Christmas Prime Rib

  • Smoker Temperature: 225°F
  • Cook Time: 4-5 hrs
  • Safe Finished Meat Temperature: 145°F
  • Chef Recommended Finish Temperature: 130-135°F (med. rare)

Smoked Tri-tip

The typical size is about 2-3 lbs. Smoked tri-tip, Smoked tri-tip roast, Tri-tip in the Pit Boss Copperhead

  • Smoker Temperature: 225-240°F
  • Cook Time: 2 hrs
  • Safe Finished Meat Temperature: 145°F
  • Chef Recommended Finish Temperature: 130-135°F (med. rare)

 

Pork Recipes

Smoked Pork Butt

Also called “Boston Butt”. How to make smoked pulled pork, Tasty & Tender Smoked Pulled Pork, Sliced pork butt sliders, Pork butt on a “steek”,

  • Smoker Temperature: 225-240°F
  • Cook Time: 12-14 hrs
  • Safe Finished Meat Temperature: 145°F
  • Chef Recommended Finish Temperature: 205°F

Smoked Baby Back Ribs

Tender=done. Extra meaty* baby backs may require an extra hour to get tender. Baby back rib sandwich, Coffee brined baby backs, Maple barbecue ribs, Bacon wrapped ribs

  • Smoker Temperature: 225-240°F
  • Cook Time: 5 hrs
  • Safe Finished Meat Temperature: 145°F
  • Chef Recommended Finish Temperature: 195°F

Smoked Spare Ribs

Tender = done. Butter-injected spare ribs, Onion cola spare ribs, Pre-sliced spare ribs, Falling Apart St. Louis Ribs

  • Smoker Temperature: 225-240°F
  • Cook Time: 6 hrs
  • Safe Finished Meat Temperature: 145°F
  • Chef Recommended Finish Temperature: 195°F

Smoked Loin

Herb-rubbed pork loin, Pork loin trifecta, Strawberry balsamic pork loin

  • Smoker Temperature: 225-240°F
  • Cook Time: 3-5 hrs
  • Safe Finished Meat Temperature: 145°F
  • Chef Recommended Finish Temperature: 145°F

Smoked Tenderloin

Braided tenderloins, Cherry bourbon tenderloin, Tenderloin on a stick, Maple BBQ Tenderloins

  • Smoker Temperature: 225-240°F
  • Cook Time: 2 hrs
  • Safe Finished Meat Temperature: 145°F
  • Chef Recommended Finish Temperature: 145°F

Poultry
Whole Chicken
Smoker Temperature: 250-275°F
Cook Time: 3-4 hrs
Safe Finished Meat Temperature: 165°F
Chef Recommended Finish Temperature: 165°F
Notes: Maple barbecue chicken, Beer can chicken
Chicken Legs/Thighs
Smoker Temperature: 250-275°F
Cook Time: 2 hrs
Safe Finished Meat Temperature: 165°F
Chef Recommended Finish Temperature: 175°F
Notes: Chicken lollipops, Bacon-wrapped thighs, Alabama white sauce chicken legs
Chicken Wings
Smoker Temperature: 250-275°F
Cook Time: 1.5-2 hrs
Safe Finished Meat Temperature: 165°F
Chef Recommended Finish Temperature: 175°F
Notes: Honey barbecue wings, Pecan smoked chicken wings, Smoked and fried hot wings, Apricot and honey chicken wings
Chicken Quarters
Smoker Temperature: 250-275°F
Cook Time: 2 hrs
Safe Finished Meat Temperature: 165°F
Chef Recommended Finish Temperature: 175°F
Notes: High heat smoked chicken quarters, Smoked and grilled chicken quarters
Whole Turkey
Smoker Temperature: 240°F
Cook Time: 5-7 hrs
Safe Finished Meat Temperature: 165°F
Chef Recommended Finish Temperature: 165°F
Notes: 12 lbs or smaller recommended. Maple barbecue turkey, Buttermilk brined turkey, Cranberry turkey (“pink bird”), Bacon butter turkey, Lots of Butter Turkey
Turkey Breast
Smoker Temperature: 240°F
Cook Time: 4 hrs
Safe Finished Meat Temperature: 165°F
Chef Recommended Finish Temperature: 165°F
Notes: Cranberry pecan stuffed turkey breast, Bacon basted turkey roast, Cranberry pecan stuffed turkey breast, boneless turkey breast
Turkey Legs
Smoker Temperature: 240°F
Cook Time: 3-4 hrs
Safe Finished Meat Temperature: 165°F
Chef Recommended Finish Temperature: 175-180°F
Notes: Smoked turkey legs
Quail/Pheasant
Smoker Temperature: 225°F
Cook Time: 1 hr
Safe Finished Meat Temperature: 165°F
Chef Recommended Finish Temperature: 165°F
Notes: Smoked quail
Cornish Hens
Smoker Temperature: 240°F
Cook Time: 2 hrs
Safe Finished Meat Temperature: 165°F
Chef Recommended Finish Temperature: 165°F
Notes: Also called Rock Hens. Beer brined cornish hens, Citrus rosemary cornish hens, Butterflied Baby chickens
Fish & Seafood
Salmon Filet
Smoker Temperature: 220°F
Cook Time: 1 hr
Safe Finished Meat Temperature: 145°F
Chef Recommended Finish Temperature: 137-140°F
Notes: Cook at 160 degrees for cool smoked salmon. Cool smoked salmon with citrus, Filet mignon of salmon, Salmon on a stick, salmon candy, Maple glazed salmon
Tilapia Filets
Smoker Temperature: 220°F
Cook Time: 1 hr
Safe Finished Meat Temperature: 145°F
Chef Recommended Finish Temperature: 140°F
Notes: Tilapia with Tahini Noodles
Whole Trout
Smoker Temperature: 225°F
Cook Time: 1 hr
Safe Finished Meat Temperature: 145°F
Chef Recommended Finish Temperature: 140°F
Notes: Trout w/ Lemon & Herbs, Smoked Steelhead Trout
Lobster Tails
Smoker Temperature: 225°F
Cook Time: 45 min
Safe Finished Meat Temperature: 145°F
Chef Recommended Finish Temperature: 135°F
Notes: Smoked lobster tails
Oysters
Smoker Temperature: 225°F
Cook Time: 30-40 min
Safe Finished Meat Temperature: 145°F
Chef Recommended Finish Temperature: N/A
Notes: Shuck, remove from shell, rinse well. Lay in 1 half of the shell to smoke. Oysters are done when he edges start to curl. Angels on horseback
Scallops
Smoker Temperature: 225°F
Cook Time: 45-60 min
Safe Finished Meat Temperature: 145°F
Chef Recommended Finish Temperature: 140°F
Notes: Use a super-fast thermometer such as the thermapen to check temperature carefully. Do not overcook. Bacon wrapped scallops
Shrimp
Smoker Temperature: 225°F
Cook Time: 20-30 min
Safe Finished Meat Temperature: 145°F
Chef Recommended Finish Temperature: N/A
Notes: Cues for done shrimp include bright pink color, opaque flesh and a “C” shape. Pigs on the beach, Bacon wrapped shrimp, shrimp stuffed jalapeños, Pan Smoked Shrimp with Butter
Miscellaneous
Brats
Smoker Temperature: 225-240°F
Cook Time: 2 hrs
Safe Finished Meat Temperature: 160°F
Chef Recommended Finish Temperature: 160°F
Notes: Brats should not be overcooked. About 2 hours at 225°F is usually perfect. Make sure they reach at least 160°F before calling them done.
Boudin
Smoker Temperature: 225-240°F
Cook Time: 2 hrs
Safe Finished Meat Temperature: 160°F
Chef Recommended Finish Temperature: N/A
Notes: These are best cooked to time. 2 hours at 225°F will yield perfect results most of the time. Make sure you are using an accurate smoker thermometer. Smoked Boudin
Meatballs (2-inch)
Smoker Temperature: 225-240°F
Cook Time: 1 hr
Safe Finished Meat Temperature: 160°F
Chef Recommended Finish Temperature: 160°F
Notes: Cheesy smoked meatballs, Moinks, Cheese and Jalapeno Meatballs,
Hotdogs
Smoker Temperature: 225-240°F
Cook Time: 3-4 hrs
Safe Finished Meat Temperature: 160°F
Chef Recommended Finish Temperature: 175-180°F
Notes: Spiral-cut hotdogs, Bacon Wrapped Hotlinks
Vegetables
Smoked Corn on the Cob
Smoker Temperature: 225-240°F
Cook Time: 1.5 – 2 hrs
Safe Finished Meat Temperature: N/A
Chef Recommended Finish Temperature: N/A
Notes: Bacon wrapped corn on the cob
Smoked Whole Potatoes
Smoker Temperature: 225-240°F
Cook Time: 2-3 hrs
Safe Finished Meat Temperature: N/A
Chef Recommended Finish Temperature: N/A
Notes: Twice baked potatoes, Smoked Sweet Potatoes