This meat smoking guide is for you if you are an aspiring backyard pitmaster who is trying to feed a crowd or if you just like to dabble on occasion.
It provides temperatures and times to help you manage the meat smoking process. With this guide you can rest assured that your meat will be perfect every time.
The only thing who will have to worry about is how much meat per person you need to satisfy your hungry guests!
I spent a couple of days researching the best information on meat smoking times and temperatures. I found they were not very different from what I have used previously when smoking meat.
All the categories and cuts are covered from beef steak to pork spareribs, salmon or turkey. Use this guide to find out what to set your smoker temperature to and how long to cook your meat. In addition, you can find the United States Department of Agriculture (USDA) safe temperature and the final ready to eat temperature for the meat.
It is important to remember that these guidelines are estimates. There are many variables (size of meat, weather, smoker type, etc.) that may affect cooking times.
Here are the the meat categories:
Beef
Pork
Poultry
Fish and Seafood
Lamb
A good digital meat thermometer or two and a clock are the only other things you need to manage your next barbecue adventure.
So, keep reading to find out the temperature and time requirements for some of the most popular BBQ meats.
Meat Smoking Guide for Beef
Brisket
- Approximate Weight: 12-14 lb
- Smoker Temperature: 215-260°F
- Cook Time: 10-12 hrs
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 195-205°F
Hot tip: Leave your brisket in the ready to eat zone for at least 30 minutes to allow the connective tissue to render.
Chuck Roast
- Approximate Weight: 4-6 lb
- Smoker Temperature: 215-260°F
- Cook Time: 6-8 hrs
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 190-200°F
Hot tip: Remove the roast when the internal temperature reaches 190°F. Wrap in heavy duty foil and return to the smoker until temperature reaches 200°F.
Back Ribs
- Approximate Weight: 3-4 lb
- Smoker Temperature: 215-260°F
- Cook Time: 4-6 hrs
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 190-195°F
Hot tip: Let rest 30 minutes before serving.
Short Ribs
- Approximate Weight: 3-4 lb
- Smoker Temperature: 215-260°F
- Cook Time: 6-8 hrs
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 195-200°F
Hot tip: Remove the membrane from the bone side before cooking.
Rib Roast (Boneless)
- Approximate Weight: 5-6 lb
- Smoker Temperature: 215-260°F
- Cook Time: 4-5 hrs
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 135-145°F (medium)
Hot tip: Once the temperature reaches 130°F remove from heat, wrap in aluminum foil and allow to rest for 20 to 30 minutes.
Rib Roast (Bone-In)
- Approximate Weight: 7-8 lb
- Smoker Temperature: 215-260°F
- Cook Time: 5-7 hrs
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 130-145°F (medium)
Hot tip: Once the temperature reaches 130°F remove from heat, wrap in aluminum foil and allow to rest for 20 to 30 minutes.
Steaks
- Approximate Size: 1.5 in thick
- Smoker Temperature: 375-450°F
- Cook Time: 10-15 min
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature:140-145°F (medium)
Hot tip: Sear on grill after smoking to bring to desired doneness if necessary.
Tri-tip
- Approximate Weight: 1.5-3 lb
- Smoker Temperature: 215-260°F
- Cook Time: 2 hrs
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 140-145°F
Hot tip: After you reach your target temperature, wrap in foil and let rest for 15 minutes, then remove the foil and slice.
Meat Smoking Guide for Pork
Pork Butt (bone-in)
- Approximate Weight: 6 lb
- Smoker Temperature: 215-260°F
- Cook Time: 10-12 hrs
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 205°F
Hot tip: Bone will easily slip from the meat at ready to eat temperature.
Pork Butt (boneless)
- Approximate Weight: 5-6 lb
- Smoker Temperature: 215-260°F
- Cook Time: 9-11 hrs
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 205°F
Hot tip: Spray with an equal mixture of apple juice and apple cider vinegar whenever you have to open the lid.
Baby Back Ribs
- Approximate Weight: 1.5-3 lb
- Smoker Temperature: 215-260°F
- Cook Time: 3-4 hrs
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 195°F
Hot tip: Allow more time for meatier ribs.
Spare Ribs
- Approximate Weight: 3-4 lb
- Smoker Temperature: 215-260°F
- Cook Time: 5-7 hrs
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 195°F
Hot tip: Ribs are done once they become tender.
St Louis Ribs
- Approximate Weight: 2.5-3.5 lb
- Smoker Temperature: 215-260°F
- Cook Time: 4-6 hrs
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 195°F
Hot tip: Ribs are done once they become tender.
Pork Loin
- Approximate Weight: 3.5 lb
- Smoker Temperature: 215-260°F
- Cook Time: 3-5 hrs
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 145°F
Hot tip: Cook to an internal temp of 140°F then let rest for 10 minutes until temp reaches 145°F.
Pork Tenderloin
- Approximate Weight: 1.5 lb
- Smoker Temperature: 215-260°F
- Cook Time: 2-3 hrs
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 145°F
Hot tip: Remove the silver skin membrane before adding rub or marinade to make slicing the meat easier.
Pork Chops
- Approximate Size: 1.5 in
- Smoker Temperature: 215-260°F
- Cook Time: 45 min to 1 hr
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 145°F
Hot tip: Grill-mark the chops before smoking.
Pork Belly
- Approximate Weight: 2-3 lb
- Smoker Temperature: 215-260°F
- Cook Time: 4-6 hrs
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 190°F
Hot tip: Cook to an internal temp of 190°F or until meat is fork-tender when pierced by a skewer.
Ham (smoked)
- Approximate Weight: 7 lb
- Smoker Temperature: 300-350°F
- Cook Time: 1.5-2.5 hrs
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 145-165°F
Hot tip: Cook to a minimum internal temperature of 145°F and allow to rest for at least 3 minutes. If not USDA inspected, cook to 165°F.
Ham (raw)
- Approximate Weight: 10-12 lb
- Smoker Temperature: 350-400°F
- Cook Time: 3.5-4.5 hrs
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 160°F
Hot tip: Cook to a minimum internal temperature of 145 °F and allow to rest for at least 3 minutes.
Meat Smoking Guide for Poultry
Whole Chicken
- Approximate Weight: 4-5 lb
- Smoker Temperature: 300-375°F
- Cook Time: 2.5-3.5 hrs
- USDA Safe Temperature: 165°F
- Ready to Eat Temperature: 170°F
Hot tip: Don’t brine the chicken if it is injected with a brine solution.
Chicken Legs/Thighs
- Approximate Weight: 4-6 lb total
- Smoker Temperature: 300-375°F
- Cook Time: 2-3 hrs
- USDA Safe Temperature: 165°F
- Ready to Eat Temperature: 175-180°F
Hot tip: For a crisp skin sear over direct heat after smoking.
Leg Quarters
- Approximate Weight: 4-6 lb total
- Smoker Temperature: 300-375°F
- Cook Time: 1.5-2 hrs
- USDA Safe Temperature: 165°F
- Ready to Eat Temperature: 175-180°F
Hot tip: For a crisp skin sear over direct heat after smoking.
Chicken Wings
- Approximate Weight: 3-5 lb total
- Smoker Temperature: 300-375°F
- Cook Time: 1-2 hrs
- USDA Safe Temperature: 165°F
- Ready to Eat Temperature: 170°F
Hot tip: For a crisp skin sear over direct heat after smoking.
Whole Turkey
- Approximate Weight: 8-12 lb
- Smoker Temperature: 300-375°F
- Cook Time: 4-6 hrs
- USDA Safe Temperature: 165°F
- Ready to Eat Temperature: 170°F
Hot tip: Make sure the turkey is completely thawed before prepping.
Turkey Breast
- Approximate Weight: 2.5-3.5 lb
- Smoker Temperature: 225-375°F
- Cook Time: 3-4 hrs
- USDA Safe Temperature: 165°F
- Ready to Eat Temperature: 170°F
Hot tip: Start with the smoker at 225°F. After the breast reaches about 140 degrees increase your grill temperature to 350 degrees and finish cooking until it reaches about 165°F.
Turkey Legs
- Approximate Weight: 5-10 lb total
- Smoker Temperature: 300-375°F
- Cook Time: 2-3 hrs
- USDA Safe Temperature: 165°F
- Ready to Eat Temperature: 175°F
Hot tip: Brine for at least 12 hours and up to 48 for best results.
Turkey Wings
- Approximate Weight: 5-10 lb total
- Smoker Temperature: 300-375°F
- Cook Time: 2-2.5 hrs
- USDA Safe Temperature: 165°F
- Ready to Eat Temperature: 170°F
Hot tip: Poke small holes in skin with a needle meat tenderizer to minimize rubbery texture during smoking.
Whole Duck
- Approximate Weight: 3-4 lb
- Smoker Temperature: 375-425°F
- Cook Time: 2-3 hrs
- USDA Safe Temperature: 165°F
- Ready to Eat Temperature: 170°F
Hot tip: Brine for excellent results.
Cornish Hen
- Approximate Weight: 1-2 lb
- Smoker Temperature: 300-375°F
- Cook Time: 1.5-2 hrs
- USDA Safe Temperature: 165°F
- Ready to Eat Temperature: 165°F
Hot tip: Soak the cornish hens in a brine 24 hours before smoking.
Meat Smoking Guide for Fish and Seafood
Salmon (whole)
- Approximate Weight: 2-2.5 lb
- Smoker Temperature: 225-250°F
- Cook Time: 1-2 hrs
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 145-150°F
Hot tip: Hold the salmon at 145°F for a half hour to be sure any bacteria have been killed.
Salmon Fillet
- Approximate size: 1-1.5 in
- Smoker Temperature: 225-250°F
- Cook Time: 1-1.5 hrs
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 145-150°F
Hot tip: Check for bones by running hands along the fillet surface. Remove before preparation.
Tilapia Filet
- Approximate Size: 1 in
- Smoker Temperature: 225-250°F
- Cook Time: 1.5-2 hrs
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 145-150°F
Hot tip: Placing tilapia in a brine or marinade for a few hours before smoking the fish will add flavor and moisture.
Lobster Tails
- Approximate Weight: 4-5 lb total
- Smoker Temperature: 225-250°F
- Cook Time: 45-60 min
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 145°F
Hot tip: Cut the spine or the back/top of the shell with a slit that runs all the way down the lobster tail to allow the smoke to penetrate the lobster tail meat.
Oysters
- Approximate Weight: 3-4 lb total
- Smoker Temperature: 225-250°F
- Cook Time: 25-35 min
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: N/A°F
Hot tip: Shuck, remove from shell, rinse well. Lay in 1 half of the shell to smoke. Oysters are done when he edges start to curl
Scallops
- Approximate Weight: 2-3 lb total
- Smoker Temperature: 225-250°F
- Cook Time: 20-35 min
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: N/A°F
Hot tip: Leave room around scallops when smoking them, so that all sides smoke evenly.
Shrimp
- Approximate Weight: 2-3 lb total
- Smoker Temperature: 225-250°F
- Cook Time: 20-35 min
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: N/A°F
Hot tip: Cues for done shrimp include bright pink color, opaque flesh and a “C” shape.
Meat Smoking Guide for Lamb
Leg of Lamb, bone in
- Approximate Weight: 5-7 lb
- Smoker Temperature: 225-250°F
- Cook Time: 4-8 hrs
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 145-170°F
Hot tip: Buy from a butcher or rancher that grows and processes lamb when they are the correct age. Lamb should smell fresh and not gamey.
Leg of Lamb (boneless)
- Approximate Weight: 4-5 lb
- Smoker Temperature: 225-250°F
- Cook Time: 3.5-7 hrs
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 145-170°F
Hot tip: Buy from a butcher or rancher that grows and processes lamb when they are the correct age. Lamb should smell fresh and not gamey.
Rack of Lamb
- Approximate Weight: 1-1.5 lb
- Smoker Temperature: 225-250°F
- Cook Time: 1-2 hrs
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 145-150°F
Hot tip: Keep the rib rack together to ensure a consistent cook.
Rolled Shoulder
- Approximate Weight: 2.5-3 lb
- Smoker Temperature: 225-250°F
- Cook Time: 5-6 hrs
- USDA Safe Temperature: 145°F
- Ready to Eat Temperature: 195-205°F
Hot tip: When the center of the lamb reaches 165°F degrees, wrap the lamb tightly in the foil and return to the smoker until the internal temperature reaches 195°F degrees.
What to do next?
This meat smoking guide is exactly what it says it is – a guide. When it comes to smoke cooking experimentation is the spice of live. Don’t sweat the small stuff!
Even if you smoke meat 10-15°F under or over the temperature range, you will still have success. So have no fear and get you smoke on.
