Smoking times and temperatures (all types of meat) (2023)

Smoking times and temperatures (all types of meat) (1)

published byTimotheuswald

Last update on:7 January 2023

Smoked meat can be intimidating at first, but it doesn't have to be!

Our professional Pit Masters have compiled smoking time and temperature charts for all novice and experienced smokers alike. They've also included some key tips for smoking the perfect cured meat, including pork tenderloin or pulled pork.

(Video) Meat Temperature Guide - Smoked Meats 101

Summary of the main discoveries

  • Use times and temperatures as a guide only.
  • Use an accurate thermometer.
  • Many factors can affect smoking time and final temperature.

The list of smoking times and temperatures in this article will help you smoke the perfect, juicy cuts of meat.

Our professional Pit Masters have also included valuable smoking information. Read on to find out more.

smoking times and temperatures

Smoking times and temperatures (all types of meat) (2)

The smoking time and temperature charts are guidelines for smoking meat only. The times in the tables can vary widely, but the most important data is the temperature of the cut of meat.

The final temperature of the meat smoker is proof that the meat is cooked and safe to eat.

âKeep a log to record your cooking, key environmental conditions and actions taken during cooking. This shortens your learning curve and helps produce more consistent results.
-Pit Master Wayne Mueller

smokermeat temperature chartsThey're great for the beginner just starting out in smoking meat, or to remind the pro if they haven't smoked a particular cut in a while.

Most beginners tend to increase the heat to reach the desired smoking temperature and speed up the smoking process. This will work, but it won't result in the perfect "low and slow" succulent cut of meat.

Many factors can affect how long meat smokes; A few factors result in some overtime.

(Video) I cooked every MEAT in a SMOKER, it blew my mind!

A professional electric smoker simply sees the extra cooking time to increase the flavor and grilling pleasure [1].

Here are some factors that can increase the smoking time of meat:

  • The cut of meat is boneless or boneless
  • A thicker cut of meat will take longer to reach higher temperatures.
  • Fatty cuts will take longer to cook.
  • Lifting the smoker lid is like a smoker without insulation; The exact temperature of the meat will drop, resulting in lower temperatures.
  • ambient temperature and weather conditions

Table of smoking times and temperatures

Smoking times and temperatures (all types of meat) (3)

The following cooking time options are guidelines only, and the only way to ensure your smoked meat is cooked through is to accurately measure the temperature of your smoker.

Below are tables for beef, pork, lamb, game, fish, shellfish and vegetables [2].

Smoking time and temperature chart for meat

See the meat smoking chart below:

cut meatsmoking temperatureindoor temperaturetime to smoke
Brustfilet225 to 250°F190 205 °F12 20 hours
rear ribs225 to 250°F185 ± 190 °F3 to 4 hours
short ribs225 to 250°F190 200ºF6 to 8 hours
Steak225 to 250°F190 ± 203 °F5 to 6 hours
rib225 to 250°F135 °F15min/Weigh
roast loin225 to 250°F190 200ºF12 20 hours
rump roast225 to 250°F145 °F30min/scale
whole loin225 to 250°F135 °F25min/Waage
Roast beef225 to 250°F130 ± 140 °F2 ½ to 3 hours
punta triple225 to 250°F130 ± 140 °F2 to 3 hours
built-in225 to 250°F160 °F30 60 minutes

Tips for smoking meat

  • Beef brisket cooks at around 195-205°F, but most Pit Masters don't remove it from the smoker until 203°F as it will continue to cook during the rest period.
  • The ribs can be grilled or baked, which creates a brown crust.
  • Add 10°F for well done and minus 10°F for rare.

Pork smoking time and temperature chart

Below is the table for smoking pork:

sliced ​​porksmoking temperatureindoor temperaturetime to smoke
pig ass225 to 250°F205 °F1.5 hours/kg
ribs225 to 250°F180 °F5 hours
Steak225 to 250°F180 ± 185 °F5 to 7 hours
Roast beef225 to 250°F145 °F4 5 hours
Speckless than 100°F140 °F6 hours
whole pig225 to 250°F205 °F16 - 18 hours
Roast beef225 to 250°F160 °F2 ½ to 3 hours
pork sauce225 to 250°F165 °F13 hours

Tips for smoking pork

  • Be patient when smoking pork loin; just an estimate of about 2 hours per pound
  • Perfectly smoked pork ribs shouldn't fall off the bone, but the meat should pull away from the bone.

Smoking times and temperature for lamb

Here is the table for smoking lamb:

sliced ​​lambsmoking temperatureindoor temperaturetime to smoke
Lamb shank225 to 250°F140 150 °F4 to 8 hours
Lamb shank225 to 250°F190 °F4 5 hours
lamb shoulder225 to 250°F170 ° F5 5½ hours
Lamb curry200 225 °F135 ± 140 °F1 ¼ hour

Tips for smoking lamb

  • Make additional cuts in the meat to allow smoke to penetrate.
  • Use fresh herbs and fruity wood to enhance the lamb's flavor.
  • Prime the lamb to keep it from drying out too quickly.

Smoking time and temperature for poultry

Below is the table for birds:

Avessmoking temperatureindoor temperaturetime to smoke
a whole chicken275 to 350°F170 ° F2 to 3 hours
chicken quarters275 to 350°F170 ° F12 hours
chicken thighs275 to 350°F170 ° F1 ½ hour
chicken wing275 to 350°F170 ° F1 ¼ hour
whole turkey275 to 350°F170 ° F4 5 hours
turkey leg275 to 350°F170 ° F2 to 3 hours
turkey base275 to 350°F170 ° F2 2 ½ hours
Peito de Peru275 to 350°F165 °F4 hours
Quail / Pheasant225 °F165 °F1 hour
Cornish chickens240 ° F165 °F2 hours
whole duck225 to 250°F165 °F4 hours

Tips for smoking poultry

  • Always cook poultry to the USDA minimum temperature
  • Do not soak chicken in brine, brine is quite dry for crispy skin

Temperature and smoking time for fish and shellfish

See below the table with fish and shellfish:

(Video) Smoking Meat Week: Smoking 101

fish and shellfishsmoking temperatureEnd temperaturetime to smoke
whole salmon200 °F145 °Funtil it's flaky
whole trout225 °F145 °F1 hour
Lachsfilet220 °F145 °F1 hour
Tilapia-Filet220 °F145 °F1 hour
lobster tail225 °F140 °F45 minutes
oysters225 °FN / D30-40min
scallops225 °F145 °F45 60 minutes
Shrimp225 °FN / D20 30 minutes

Tips for smoking fish and shellfish

  • Keep an eye on the salmon as it dries out quickly. Â Ready when it starts to crumble at about 145°F
  • The shrimp let you know when they're done; Your shells will turn light pink. Keep in mind that the shrimp will become tough at around 150°F.
  • The oysters are done when their edges begin to curl.

Smoking time and temperature for venison meat

Here is the smoking table for the venison:

Rehsmoking temperatureEnd temperaturetime to smoke
Roast Venison225 °F165 °F45-60 minutes/lb.
deer loin225 °F165 °F45 minutes/lb.
dry meat140 °FN / D12 -16 hours
Pigeon, quail, pheasant200 °F180 -185 °F23 hours
pato250 °F165 °F2.5 -4 hours
wild boar250 °F165 °F3-4 hours\lb.

Tips for smoking venison

  • Add 10°F to core temperature for well done and minus 10°F for medium doneness
  • Use moist brine for drier cuts of meat.
  • indoor temperature monitoring

Vegetable smoking time and temperature

Below is the vegetable table:

Vegetariansmoking temperatureEnd temperaturetime to smoke
corn on the cob225 °FN / D1.5-2 hours
whole potato225 °FN / D2-2.5 hours
whole sweet potato225 °FN / D2-2.5 hours
tomatoes225-240 °FN / D1 hour

Tips for smoking vegetables

  • Use lots of butter and spices when smoking vegetables.
  • Add more wood to maintain smoking temperature

Meat temperature health measurement

Smoking times and temperatures (all types of meat) (4)

A quality and accurate thermometer is essential to the outcome of the meat cooking process.

An ideal thermometer is one with two or more meat temperature probes.

The placement of the pipes is important. If possible, place a probe 1 inch above the grill and at least 2 inches from the meat to get an accurate smoking temperature.

When looking for the internal temperature of meat, it's crucial to test multiple areas of the meat and get the lowest reading.

Insert the probe into the center of the meat and take a reading. Then push past the center to see the difference.

Avoid sticking the probe into a piece of fat as it will give a lower reading than the meat [3].

(Video) What TEMPERATURE is Smoked BRISKET Done?

Related article:

  • Temperatures that the grills should have
  • Temperature regulation in a smoker
  • Temperature chart for pork ribs

Conclusion: using the time-temperature diagram for smoking

The list of smoking times and meat temperatures should be used as a guide only. The only way to know if meat is well done is to measure its internal temperature.

And for that you need a reliable tool like thisThermometer ThermoPro TP20.

Many different factors can affect how long your meat smokes, so consider them all. Never rush the smoking process as this will show in the final flavor of the meat.

Follow the tips given to enhance the flavor of the meat and make the smoke enjoyable.


  1. smoking-times-temperatures/
  2. smoke-times-temperatures-chart/
  3. smoking-times-temperatures/

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(Video) The Real Difference Between Smoked And Grilled Meat



Can you smoke different types of meat at the same time? ›

Can I Smoke Multiple Types of Meat Together? The answer is an absolute yes. However, the challenge remains how to smoke multiple types of meat together. The plenty available space on most smokers is usually the number one temptation to throw in some extra pieces of meat.

What are the cooking temperatures for different meats? ›

Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F.

What temperatures should meat be for smoking? ›

Smoking requires good temperature control. Meat smoking is best in the range of 200 to 220 degrees Fahrenheit. To be safe, most meats need to be cooked to an internal temperature of 145 degrees and poultry to 165 degrees. However, to get real tender barbecue you want a higher final temperature, say around 180 degrees.

What meat doesn't take long to smoke? ›

If you want to fire up the smoker, but you only have 4 hours, you will want to stick with meats like a whole chicken, chicken wings, chicken thighs, salmon, or sausage. You can also smoke different cuts of beef like tri-tip or a thick steak that will be served mid-rare.

What is the hardest meat to smoke? ›

What is the hardest meat to smoke? Brisket is the holy grail of smoking. Everyone from competitive cooks to dedicated pit masters and barbecue enthusiasts agree that beef brisket is the hardest meat to get right.

How often do you flip meat when smoking? ›

Small cuts of meat will undoubtedly cook faster than larger pieces. If need be, we recommend flipping smaller cuts only once, preferably halfway through cooking. Larger cuts will need at least more than one flip to result in tender and juicy pieces of meat.

Do you need to flip meat when smoking? ›

Do I need to flip my meat when smoking on the grill? NO! Sorry for being so brash, but this is a common mistake that many novice smokers will make. When smoking, you don't have to worry about one side getting hotter than the other, because the meat cooks indirectly.

What is the quickest meat to smoke? ›

Pre-Cut Bacon is simple, making it one of the easiest to smoke meat. Place the bacon in the smoker at 200°F for 30 minutes, then push the temperature up to 400°F for a further 20 minutes. Enjoy tasty smoked crispy bacon in less than an hour [5].

What meat needs long and slow temperature? ›

Chuck (neck), shin (shank, osso bucco or gravy beef), brisket (ribs and short ribs), flank, knuckle, cheek, ox tail, silverside and topside are ideal for long, slow cooking. Secondary cuts like chuck and brisket have layered fat in the meat, which gives a soft and rich result after cooking.

Can you cook 2 meats at the same time? ›

Never overlap pieces of meat when you put them on the grill. Always leave about a 1 or 2-inch space between each ingredient. That way, flowing juices from raw meats won't become an issue. Besides, when you squish your meat together, you limit the air and smoke that can circulate around it.

What meat cooks at the lowest temperature? ›

Below is the table of minimum temperature for different food.
  • Beef, Pork, Veal, and Lamb: 145 °F (63 °C) with a 3-minute rest time.
  • Ground Meat: 160 °F (71 °C)
  • Ham, uncooked: 145 °F (63 °C) with a 3-minute rest time.
  • Ham, fully cooked: 140 °F (60 °C) to reheat (caveat:)
  • Poultry: 165 °F (74 °C)
  • Eggs:

What meat is best to smoke? ›

The best meats to smoke are meats with a high amount of collagen and fats such as pork shoulder, beef briskets, beef cheeks and rib. The connective tissues and fats breakdown during the cooking process which will keep the meat moist and tender.

What meat can be smoked in 6 hours? ›

Chuck Roast

With its great marbling, this is another top choice for slow smoking. Because it is smaller, it does have the advantage of smoking in far less time compared to a larger brisket. Instead of over 10 hours of cooking time, a good chuck roast can be smoked in just 5 - 6 hours.

How long to smoke a pork butt at 225? ›

How Long Does it Take to Smoke a Pork Butt at 225 °F? At 225 °F, a pork butt will take 8-10 hours to reach the optimal internal temperature of 195-203 °F.

Why is smoked meat not healthy? ›

Smoking is a well-known source of food contaminated caused by carcinogenic polycyclic aromatic hydrocarbons. Epidemiological studies indicates a statistical correlation between the increased occurrence of cancer of the intestinal tract and the frequent intake of smoked foods.

What is the trick to smoking meat? ›

Go Low and Slow

The best way to smoke is slowly using a low, indirect with the addition of wood smoke. If you're using a charcoal grill, build your fire on one side of the grill, and place your meat on the opposite side. The meat should never be directly above a flame when smoking.

Why is my smoked meat always tough? ›

It's normal for some moisture to be released during the smoking process, but if you lose too much moisture, your meat will be dry and tough. For moist and tender meat, you must maintain a consistent, low temperature inside your smoker. For most smoked meats, about 220 to 250 degrees Fahrenheit should suffice.

What oil is best for smoking meat? ›

We recommend that you use oil that has a high smoke point when cooking, such as; vegetable oil, canola oil, pomace oil, rice bran oil, or grapeseed oil.

What type of steak is best to smoke? ›

For the best-smoked steaks, choose cuts on the thicker end (around 1.5 inches). At a typical butcher counter, these options include ribeye, tenderloin, or New York strip steaks. If the steak is too thin, such as skirt steak, it'll reach doneness without retaining the flavor of the smoke.

Why is my smoked beef tough? ›

Brisket contains a lot of connective tissue, which can make it tough. The type of connective tissue in brisket is called collagen. Cook the meat quickly and you get tough, dry meat. Cook a brisket slowly, with some liquid, and the collagen turns into gelatin.

What are common mistakes smoking meat? ›

Some of the mistakes people make is placing too much meat on the grill, opening the lid, and changing the set temperature too often. When you set meat on your smoker grill, you want to make sure that air can circulate around the meat.

Do you smoke meat fat side up or down? ›

Always smoke brisket with the fat side facing down. Fat-side down helps keep the seasoning on the brisket and makes it look better. Cooking brisket fat side up does not add moisture to the meat.

Does wrapping meat make it smoke faster? ›

Most of the smoke flavor gets into the meat in those first few hours of cooking. The benefits of wrapping -- faster cooking time, control of the bark, and juicier meat -- outweigh the slight loss of smoke flavor.

What does spraying meat while smoking do? ›

There are two main reasons to spritz smoked meat: adding moisture and flavor. Moisture is the most important reason to spritz your meat. Smoking is a dry process, and it's important to add back some of that lost moisture. Spritzing will help keep your meats juicy and tender and will also help them cook more evenly.

Do you need water when smoking meat? ›

Water is always important… especially when you are trying to achieve a nice smoke ring for your turkey. Humidity plays a key role in this process as well. You can always achieve the temperatures you are trying to smoke at even with water in the water pan.

Why do you wrap meat after smoking? ›

But here's the real question we want to answer — why do we wrap foods at all? Wrapping meat in foil mid-grill or smoke gives it the chance to continue cooking without getting too much of a bark. When done correctly, the Texas Crutch allows the meat to simmer in its own — and added — juices.

What is the best red meat to smoke? ›

9 Best Cuts of Beef for Smoking
  • Beef ribs (bone-in, country style, short ribs)
  • Tri-tip.
  • Chuck roast.
  • Top sirloin steak.
  • Flank steak.
  • Top round.
  • Coulotte.
  • Ribeye.
May 13, 2022

What do you soak meat in before smoking? ›

For juicy and delicious smoked meat, you should use brine. Even if you soak it for one or two hours, that's still more than enough time for your meat to absorb the saltwater. You can then add your meat to your smoker and allow it to smoke as normal.

Does smoking more meat take longer? ›

Add a lot of meat and you add humidity and slow airflow so cooking takes a bit longer. Especially if the meat is cold because the humidity can condense on the meat cooling it.

What meat is good for low and slow? ›

Some of our favorite cuts to cook low and slow:

Pork, beef, lamb shanks. Pork ribs. Beef chuck. Beef brisket.

What temp does meat fall off the bone? ›

160 to 180 Degrees Fahrenheit

Collagen starts to dissolve at 160 degrees and is fully dissolved at 180 degrees, with fall-off-the-bone tenderness. At this point, the meat is dryer, from losing a lot of moisture, but is as tender as meat can get.

Can you smoke pulled pork and brisket at the same time? ›

The short answer: Yes, it is possible to do and you can still turn out some delicious barbecue in the process. Whether you are smoking or barbecuing multiple pieces of the same type of meat or different types of meat, there are some things to keep in mind to make sure everything goes smoothly.

Can you flip meat too much? ›

Despite popular belief, when you're pan-searing a steak, it's not necessarily a bad thing to flip it more than once. The main thing to remember is to let one side get a good sear before flipping it. Then, let that side sear, too.

Can you open a smoker while its cooking? ›

Smoking Techniques and Tips

The more food you add to the smoker, the longer the cooking time will be. Always cook your food with the lid on the smoker. Resist the temptation to open the lid during cooking. For every time you remove the lid, add 15- to 20-minutes to your cooking time.

Does meat get softer the longer you cook it? ›

Yes, there are scientific reasons to back up the fact that slow cooked meat is better. Tenderness in meat comes from the melting of collagen – the connective tissue protein present in meat. When collagen melts, it turns into gelatin, a rich liquid that gives meat a lot of flavour as well as a silky texture.

What is the best temperature for low and slow? ›

Keep the Temperature Low.

Using the low and slow method, keep your grill between 200 and 250 degrees Fahrenheit. Depending on weather conditions, like the cold and wind, the lit burners will need to be set to low or medium.

Why is my roast beef always tough? ›

It's overcooked. Overcooking meat causes it to dry out, and as moisture is lost, the meat gets tougher and so harder to chew. It was cooked at too high a temperature. For soft and tender meat, it's always better to cook it low and slow than to heat it very quickly, which causes the protein in the meat to toughen.

What is the healthiest smoked meat? ›

This guide is meant to give you some healthier fatty meat options for smoking that will help you maintain your calorie count.
Top 5 Healthy Fatty Meats You Can Smoke
  • 5 Healthy Fatty Meat Cuts for Smoking. ...
  • Turkey breast. ...
  • Pork tenderloin. ...
  • Flank steak. ...
  • Pheasant. ...
  • Top sirloin steak.
Feb 10, 2022

What color smoke is best for smoking meat? ›

Smoke from wood or charcoal for cooking can range from bluish, to white, to gray, to yellow, brown, and even black. The most desirable smoke is almost invisible with a pale blue tint. You can see it below. Blue smoke is the holy grail of low and slow pitmasters, especially for long cooks.

What is the healthiest way to smoke meat? ›

Indirect grilling keeps the fat from dripping directly on the fire, reducing the risk of carcinogens rising in the smoke. Use rubs, marinades, and wood smoke instead of fat to add flavor and moisture to food.

How do you smoke meat without overcooking it? ›

Smoke Low and Slow

We recommend smoking at low temperatures for long durations. This allows the meat to cook well without drying, keeping it moist and tender. It will also result in well-cooked meat with a nice bark that isn't burnt. Most of the rubs used to season meat do not go with high temperatures.

What meat makes the best brisket? ›

Flat cuts of brisket are ideal for classic oven-baked brisket, slow cooker brisket with onions, and smoked brisket because it slices beautifully once cut. The point cut is more marbled through and it also has more connective tissue and an irregular shape.

Can steaks be smoked? ›

Yes, cooking steak in a smoker can be an excellent way to tenderize steak over time and add lots of flavor. Smoking a steak works exceptionally well with tougher steaks that need more cooking time to tenderize.

Should pulled pork be at 225 or 250? ›

Cooking your pork shoulder at a lower temperature (225°F) will give you tender, juicy meat with plenty of flavor but it will also take longer to cook. On the other hand, cooking your pork shoulder at a higher temperature (250°F) is faster but could potentially dry out the meat if it's not watched closely.

Do you put the fat cap up or down on a Big Green Egg pork shoulder? ›

Place seasoned pork butt on grid, fat cap down. Cook for approximately 8 hours, or until outside crust (bark) is caramelized and firm. After 8 hours, or when the meat reaches 77°C/170°F internal temperature, double wrap the butt in heavy-duty aluminum foil.

Can I overcook pulled pork? ›

By the way, just as it's possible to overcook beef in a beef stew, it's quite possible to overcook pulled pork. You want your pork to be pull-apart tender—an indication that the connective tissue has broken down—but not so cooked that the muscle fibers themselves start to lose structure and turn to mush.

Does it take longer to smoke multiple pieces of meat? ›

As long as the heat and the smoke can move freely in the smoker and there's a little space between the items, it should not be a problem. It never hurts to add 30-60 minutes to your estimated cook time to give the meat time to rest at the end before you slice into it.

What meats take a long time to smoke? ›

Beef brisket can take up to 20 hours (but it's oh so worth it), while tenderloin usually takes 3 hours. Tri-tip, which is similar to brisket, becomes insanely tender if you smoke it for 2 hours. Some argue that the best meat to use is prime rib. It's a splurge, but well worth it for the rich and flavorful beef.

What meat takes 6 hours to smoke? ›

Chuck Roast

With its great marbling, this is another top choice for slow smoking. Because it is smaller, it does have the advantage of smoking in far less time compared to a larger brisket. Instead of over 10 hours of cooking time, a good chuck roast can be smoked in just 5 - 6 hours.

What is the secret to smoking meat? ›

Go Low and Slow

The best way to smoke is slowly using a low, indirect with the addition of wood smoke. If you're using a charcoal grill, build your fire on one side of the grill, and place your meat on the opposite side. The meat should never be directly above a flame when smoking.

What are the most popular meats to smoke? ›

The sweet spot for meat choices is the American barbecue trifecta: ribs, pork shoulder, and brisket. These meats are the best place to start, and whole chickens can be great for beginners too. Read on for all the best pieces of meat, cooking methods, and tips for making the most of your smoker.

Does meat get softer the longer you smoke it? ›

Smoking meat truly does change the way the meat cooks and has a dramatic effect on the overall flavor. When smoking meat for long periods of time, the smoke breaks down collagen (a tough muscle tissue protein) making the meat more tender. This is an effect that does not occur when simply grilling meat.

What's the best meat to smoke? ›

The best meats to smoke are fatty cuts like beef brisket, pork shoulder and ribs. Although the smoking process can dry out some types of meat, the high fat content of brisket and pork shoulder help keep them moist, tender and delicious.

What steak is best to smoke? ›

For the best-smoked steaks, choose cuts on the thicker end (around 1.5 inches). At a typical butcher counter, these options include ribeye, tenderloin, or New York strip steaks. If the steak is too thin, such as skirt steak, it'll reach doneness without retaining the flavor of the smoke.

Is smoked meat healthy? ›

Smoked meat is the perfect choice for a healthy snack as it's high in lean protein while low in fat and carbs. These meats are packed with good lean protein, smoky flavor, moisture, but have a fraction of the fat.


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