TEMPERATURE CHART
Meat Smoking Temperature Chart
Use this meat smoking temperature chart to find the pit temperature, internal pull temperature, cook time, rest, and wood for 15 classic smoker cuts. Open a cut guide for the doneness checks behind each number.
Beef
| Cut | Pit temp | Pull temp | Cook time | Rest | Wood |
|---|---|---|---|---|---|
| Brisket | 225–250°F | 203°F, probe-tender (point ~210°F) | 12–18 hrs | 2 hr | Post oak |
| Beef Plate Ribs | 275°F | 202°F, probe-tender | 8–10 hrs | 45 min | Post oak |
| Chuck Roast | 225–250°F | 205°F to shred / 200°F to slice | 8–12 hrs | 1 hr | Oak or hickory |
| Tri-Tip | 225°F → sear | 125–130°F, then sear hot | 2–3 hrs | 15 min | Red oak or cherry |
Pork
| Cut | Pit temp | Pull temp | Cook time | Rest | Wood |
|---|---|---|---|---|---|
| Pulled Pork | 225–250°F | 205°F, bone pulls clean | 10–16 hrs | 1.5 hr | Hickory or apple |
| Baby Back Ribs | 225–250°F | Bend test / toothpick-tender (~198°F) | 4–5 hrs | 15 min | Cherry + hickory |
| St. Louis Ribs | 225–250°F | Toothpick-tender (~203°F) | 6–7 hrs | 20 min | Hickory or cherry |
| Pork Belly Burnt Ends | 225–250°F | ~200°F, jiggly and tender | 8–9 hrs | 10 min | Cherry + apple |
| Pork Tenderloin | 250°F | 145°F (a little pink is fine) | 1.5–2 hrs | 10 min | Apple or cherry |
| Spare Ribs | 225–250°F | Toothpick-tender (~203°F) | 6–7 hrs | 20 min | Hickory or apple |
| Smoked Sausage | 225–250°F | 165°F internal | 1.5–2 hrs | 5 min | Hickory or pecan |
Poultry
| Cut | Pit temp | Pull temp | Cook time | Rest | Wood |
|---|---|---|---|---|---|
| Smoked Chicken | 275–325°F | 165°F breast / 175°F thigh | 3–4 hrs | 15 min | Cherry or pecan |
| Chicken Wings | 225°F → 400°F | 175°F, then crisp over high heat | 2–2.5 hrs | 5 min | Cherry or pecan |
| Smoked Turkey | 275–325°F | 165°F breast / 175°F thigh | 4–6 hrs | 30 min | Cherry + apple |
Seafood
| Cut | Pit temp | Pull temp | Cook time | Rest | Wood |
|---|---|---|---|---|---|
| Smoked Salmon | 225°F | 145°F, flakes cleanly | 1.5–3 hrs | 5 min | Alder or cherry |
How to read this
- PIT TEMPThe smoker’s air temperature at grate level, not the dome gauge.
- PULL TEMPInternal temperature to pull the meat. On big cuts tenderness is the real signal; the number just says when to start checking.
- RESTTime off the heat before slicing. On brisket and pork it is half the tenderness.
- SAFE VS TARGETMost pull temps here are tenderness targets, not safety numbers: brisket is safe long before 203°F. The rows where the pull temp is itself a safety floor are poultry at 165°F, pork tenderloin at 145°F, and salmon at 145°F. Sausage is a special case: the USDA minimum is 160°F for raw pork or beef sausage and 165°F for poultry sausage, and this chart uses 165°F as a single conservative target that clears both.
Sources and safety guidance
Food-safety numbers on this page come from published guidance, not from Pitwright’s own testing. Barbecue targets, timings, and technique are craft, and are described as such in the text.
- Safe Minimum Internal Temperature ChartUSDA Food Safety and Inspection ServiceMinimum safe internal temperatures: 145°F for whole cuts of beef and pork with a 3-minute rest, 160°F for ground beef and pork, 165°F for all poultry.
Learn the technique
Smoking at 225 vs 250°F: Which Should You Use?
225°F and 250°F are both standard low-and-slow pit temps. The real difference is mostly cook time, not a dramatic change in the result.
Read the guide ↗How to Control Smoker Temperature: Fire and Airflow
Smoker temperature is controlled with airflow, not fuel. Control the intake vent, keep the exhaust open, and fix a pit running too hot or too cold.
Read the guide ↗How Long to Smoke Ribs (Baby Back, St. Louis, and Spare)
Baby back ribs smoke in about 4 to 5 hours, spare or St. Louis in 6 to 7, at 225 to 250°F. The timing by cut, the 3-2-1 method, and how to test for done.
Read the guide ↗Brisket Internal Temp: When Is Brisket Done?
Brisket is done around 203°F internal, but that number is only half the story. The target temp, why tenderness matters more, and the stall.
Read the guide ↗Smoked Whole Chicken: Internal Temp, Time, and Bite-Through Skin
A smoked whole chicken is done at 165°F in the breast and 175°F in the thigh. Why a 275 to 325°F pit beats low-and-slow, timing, and bite-through skin.
Read the guide ↗Smoked Salmon Temperature: Internal and Pit Temp Guide
Smoked salmon reaches 145°F internal. See the 225°F pit temperature, 1.5 to 3 hour timing range, flake test, dry brine, and wood pairing.
Read the guide ↗