TEMPERATURE CHART
Smoker Temperature Chart
Pit temperature, internal pull temperature, cook time, rest, and wood for 15 classic smoker cuts. Go by probe-tenderness and internal temp, never the clock alone.
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 or mesquite |
| 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) | 5–6 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.
KEEP READING
Learn the technique
BEGINNERS
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 ↗GUIDES
How Long to Smoke Ribs (Baby Back, St. Louis, and Spare)
Baby back ribs smoke in about 5 to 6 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 ↗GUIDES
Brisket Internal Temp: When Is Brisket Actually 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 ↗The app turns this into a live cook: it watches the temperature and alarms when you hit the pull window, so you are not standing over a probe.
Open the App