Reference chart
Smoking times and temperatures
| Cut | 225°F | 250°F | 275°F | Done when |
|---|---|---|---|---|
| Brisket | 1.5 hr / lb | 1.25 hr / lb | 1 hr / lb | Probe tender, 195–205°F |
| Pork butt | 2 hr / lb | 1.6 hr / lb | 1.25 hr / lb | Probe tender, 195–205°F |
| Baby back ribs | 5 hr | 4.5 hr | 3.5 hr | Bend test, meat pulls back |
| St. Louis ribs | 6 hr | 5.5 hr | 4.5 hr | Bend test, meat pulls back |
Plan around the biggest piece
Cook time depends on the thickness of a single piece, not the total weight on the smoker. Two 14 lb briskets take about as long as one. The planner always uses your largest piece.
Why we use the slow end
Meat can stall for hours. Finishing early is easy to fix: wrap it and hold it warm. Finishing late leaves guests waiting. So every time on this chart sits at the slow end of the normal range.
Safe vs done
USDA lists 145°F plus a 3 minute rest as safe for whole cuts of beef and pork. Brisket and pork butt need to go much higher, to about 195 to 205°F, to turn tender.
Common questions
What temperature should I smoke meat at?+
Most BBQ is smoked between 225°F and 275°F. 250°F is a good middle ground for brisket, pork butt, and ribs on the same smoker.
How long does it take to smoke ribs?+
Plan about 4.5 hours for baby backs and 5.5 hours for St. Louis ribs at 250°F.
Do I cook by time or temperature?+
Plan by time, finish by feel. Brisket and pork butt are done when a probe slides in with no resistance, usually 195 to 205°F inside.
Plan the whole cook
Pick every meat, set your serve time, and get one shopping list and one smoker timeline.
Open the planner