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...

Estimated cook: —
Always finish by internal temp + rest. Pick your meat 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.

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.

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.

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.