HowLongToSmoke

How Long to Smoke Anything

Free smoking-time calculators for brisket, ribs, pork butt, chicken and more — with the exact internal temps to pull each cut.

How long to smoke...

Cook time: —
Always finish by internal temp + rest. Pick your cut below for its exact pull temp and tips.

Pick your cut

How Long to Smoke BrisketThe king of BBQ — low, slow, and worth the wait. Get the cook time and the temp to pull it.How Long to Smoke Pork butt (pulled pork)Forgiving and perfect for pulled pork. Get the cook time and the temp to pull it.How Long to Smoke Pork shoulderThe classic cut for pulled pork. Get the cook time and the temp to pull it.How Long to Smoke Baby back ribsTender pork ribs done in an afternoon. Get the cook time and the temp to pull it.How Long to Smoke Spare ribsMeatier, richer ribs than baby backs. Get the cook time and the temp to pull it.How Long to Smoke Whole chickenCrispy-skin smoked chicken. Get the cook time and the temp to pull it.How Long to Smoke Chicken wingsSmoky wings with crispy skin. Get the cook time and the temp to pull it.How Long to Smoke Chicken thighsJuicy, hard-to-mess-up dark meat. Get the cook time and the temp to pull it.How Long to Smoke TurkeyA smoked holiday centerpiece. Get the cook time and the temp to pull it.How Long to Smoke Pork ribsFall-off-tender or with a bite — your call. Get the cook time and the temp to pull it.How Long to Smoke Beef ribs'brisket on a stick' — rich and beefy. Get the cook time and the temp to pull it.How Long to Smoke Tri-tipA fast, beefy California favorite. Get the cook time and the temp to pull it.How Long to Smoke Pork tenderloinQuick and lean. Get the cook time and the temp to pull it.How Long to Smoke Chuck roastThe 'poor man's brisket'. Get the cook time and the temp to pull it.How Long to Smoke SalmonSilky hot-smoked salmon. Get the cook time and the temp to pull it.How Long to Smoke Prime ribAn impressive, beefy holiday roast. Get the cook time and the temp to pull it.How Long to Smoke Whole turkey breastAll the smoked turkey, less time. Get the cook time and the temp to pull it.How Long to Smoke SausageSmoky links, snappy casing. Get the cook time and the temp to pull it.Brine CalculatorGet the perfect salt-and-sugar wet brine for any amount of water.Pellet Usage CalculatorKnow how many pounds of pellets your cook needs before you light it.BBQ Rub ScalerScale a balanced rub to exactly how much you need.What Can I Smoke in the Time I Have?Short on time? See exactly which cuts fit your window.How Long to Smoke Lamb shoulderRich, tender pulled lamb. Get the cook time and the temp to pull it.How Long to Smoke Rack of lambAn elegant, fast smoke. Get the cook time and the temp to pull it.How Long to Smoke DuckCrispy-skin smoked duck. Get the cook time and the temp to pull it.How Long to Smoke Ham (fresh)A smoky holiday ham. Get the cook time and the temp to pull it.How Long to Smoke Bologna (smoked)BBQ 'steak bologna' — a cult favorite. Get the cook time and the temp to pull it.How Long to Smoke Fatty (bacon-wrapped)A stuffed, bacon-weave sausage roll. Get the cook time and the temp to pull it.How Long to Smoke Pork chopsThick, juicy smoked chops. Get the cook time and the temp to pull it.How Long to Smoke Beef cheeksUltra-rich, melty barbacoa-style beef. Get the cook time and the temp to pull it.How Long to Smoke Venison roastLean, gamey game meat done right. Get the cook time and the temp to pull it.How Long to Smoke Cornish henA personal-size smoked bird. Get the cook time and the temp to pull it.

Recipes

Texas-Style Smoked BrisketSalt, pepper, smoke, time. The classic low-and-slow brisket.Smoked Pulled PorkThe most forgiving smoke there is — perfect for your first cook.3-2-1 Smoked RibsThe most reliable rib method for tender, saucy spare ribs.Smoked Whole ChickenThe trick to smoked chicken that isn't rubbery: cook it hot.Hot Smoked SalmonA quick, impressive smoke you can do in an afternoon.Smoked TurkeyA smoky holiday centerpiece that frees up your oven.Smoked Chicken WingsSmoky, crispy wings — the baking-powder trick is the secret.Brisket Burnt EndsThe caramelized meat candy of competition BBQ.Smoked Mac and CheeseThe BBQ side that steals the show.Smoked MeatloafWeeknight comfort food, upgraded with smoke.Smoked Pork Belly Burnt EndsRich, sticky, ridiculously good.Smoked Chicken ThighsThe most forgiving, flavorful cut of chicken to smoke.Reverse-Seared Smoked Tri-TipBeefy, fast, and foolproof with a reverse sear.Smoked Beef Short RibsThick-cut beef short ribs smoked low and slow until the meat pulls clean from the bone.Smoked Pork Belly Burnt EndsCrispy-edged, tender pork belly cubes glazed with brown sugar and spice—the ultimate smoker snack.Smoked Beer Can ChickenA whole chicken smoked upright on a beer can for incredibly moist meat and golden, crispy skin.Smoked Baby Back RibsTender, smoky ribs with a sticky caramelized bark that fall off the bone.Competition-Style Smoked RibsTender, bark-wrapped ribs with a perfect bend that wins contests and satisfy any smokehouse crowd.Smoked Pulled ChickenLow and slow smoked chicken that shreds like butter and stays ridiculously moist.Smoked Brisket ChiliA deep, smoky chili built on leftover smoked brisket and charred peppers.Smoked Queso DipA rich, smoky cheese dip loaded with jalapeños and chorizo that'll disappear fast at any gathering.Smoked Jalapeno PoppersHalved jalapeños stuffed with cream cheese and wrapped in bacon, smoked until the peppers are tender and the bacon crisps up.

Guides

Smoking Internal Temperature ChartThe only number that really matters: what temp to pull each cut.Best Wood for SmokingMatch the wood to the meat — from mild fruit woods to bold mesquite.The Stall, ExplainedWhy your brisket parks at 160°F for hours — and what to do about it.How to Make a BBQ RubOne base recipe you can riff on forever.Types of Smokers ComparedPellet, offset, kamado, electric — which one's right for you.The Reverse SearSmoke low, sear hot — the method for perfect steaks and roasts.Butcher Paper vs FoilBoth beat the stall — but they finish your bark very differently.The Smoke RingThat pink ring is chemistry, not doneness — here's how to get it.Common Smoking MistakesAvoid these and your BBQ instantly gets better.How to Clean Your SmokerA clean smoker runs better, tastes better, and lasts years longer.Pellet Smoker vs Offset SmokerConvenience vs. classic flavor — here's the honest tradeoff.Baby Back Ribs vs Spare RibsTwo great racks, two different cooks. Here's how to choose.Brisket Flat vs PointOne brisket, two very different muscles. Know what to do with each.Wrapped vs Unwrapped BrisketThe bark-vs-speed debate, settled.How to Spatchcock PoultryFlatten the bird for a faster, more even cook with crispier skin.How Long to Rest Smoked MeatThe free step that keeps all your hard-earned juices in the meat.Best Smoker Temperature by MeatLow and slow isn't always right — here's when to turn up the heat.

Time is a guide — temperature is the truth

Smoking times vary with your smoker, the weather, and the cut. Use these calculators to plan when to start, then cook to the internal temperature for each meat. Low-and-slow cuts like brisket and pork butt are done around 203°F when probe-tender; poultry is safe at 165°F; beef roasts for medium-rare come off around 130°F.

The two upgrades that fix most BBQ

A good wireless meat thermometer (so you cook to temp) and pink butcher paper (to power through the stall) solve the most common smoking problems. After that it's just time and good wood.

FAQ

How long does it take to smoke a brisket?
Roughly 1 to 1.5 hours per pound at 225°F — a 12 lb brisket is about 12–18 hours including the stall. Always finish by internal temp (~203°F), not the clock.
What temperature should I smoke at?
225°F is the classic low-and-slow temperature for brisket, pork butt, and ribs. Run hotter (275°F) for poultry to crisp the skin. Hotter smoker = shorter cook.
Do I go by time or temperature?
Temperature. Use the time estimate to know when to start, but pull every cut at its target internal temp — that's what guarantees it's done right.