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 every listed smoker cut. Detailed cut guides are linked when available.
Brisket
- Pit temperature
- 225–250°F
- Pull / target temperature
- 203°F, probe-tender (point ~210°F)
- Cook time
- 12–18 hrs
- Rest
- 2 hr
- Wood
- Post oak
Pull temperatures can be tenderness targets, not safe minimums. On big cuts, check tenderness. Read How to read this for the safety distinctions.
The full reference tables below scroll sideways for rest time and wood.
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; verify 145°F and rest 3 min | 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 |
| Smoked Ham | 225–250°F | Check label: fully cooked from a USDA-inspected plant, reheat to 140°F; other fully cooked ham, reheat to 165°F; fresh/cook-before-eating ham, cook to 145°F and rest at least 3 min | Varies by ham type and label | 15 min | Apple or cherry |
LAMB
| Cut | Pit temp | Pull temp | Cook time | Rest | Wood |
|---|---|---|---|---|---|
| Smoked Lamb Shoulder | 250–275°F | 195–203°F, probe-tender (145°F + 3 min minimum) | 6–9 hrs | 45 min | Apple 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 |
| Smoked Whole Duck | 275°F | 165°F in the breast and innermost thigh | 2.5–4 hrs | 15 min | Apple or cherry |
GAME
| Cut | Pit temp | Pull temp | Cook time | Rest | Wood |
|---|---|---|---|---|---|
| Smoked Venison Backstrap | 225°F → sear | 160°F for whole cuts and ground, confirmed with a food thermometer | 1–2 hrs | 10 min | Apple or cherry |
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 |
| Smoked Shrimp | 225°F | 145°F, firm and opaque | 0.25–0.5 hrs | 0 min | Pecan 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 and lamb shoulder finish well above their minimums for texture. Tri-tip’s 125–130°F pull and sear line is a quality target, not USDA safety guidance. Verify a final 145°F internal temperature and a 3-minute rest. Poultry finishes at 165°F; pork tenderloin, salmon, and shrimp finish at 145°F. Venison is the one that sits higher than the rest: the federal safe minimum for rabbit and venison, wild or farm-raised, is 160°F, and venison in a casserole or reheated as leftovers goes to 165°F. Ham depends on its label: follow the fully cooked reheating or fresh/cook-before-eating target shown in the row. Sausage guidance here applies to raw sausage: 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. Follow the package instructions for ready-to-eat sausage.
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 plus a 3-minute rest for whole beef, pork, and lamb; 145°F for seafood; 165°F for poultry; and label-specific ham cooking and reheating targets.
- Cook to a Safe Minimum Internal TemperatureFoodSafety.gov (USDA, FDA, CDC)Rabbit and venison, wild or farm-raised, are cooked to a safe minimum internal temperature of 160°F. The same chart puts ground meat and sausage at 160°F, casseroles containing meat or poultry at 165°F, and leftovers of any type at 165°F.
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
Control charcoal temperature with intake airflow, manage offset heat with fuel and fire size, and let thermostatic cookers regulate themselves.
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 ↗