My smoking times and temperatures chart for smoking meat is at the bottom of this page.

When it comes to smoking meat, the time is not nearly as important as the temperature. Temperature should always be used to determine when the meat is done cooking rather than the time.

I have many people who email me and ask me how long to smoke ribs or how many hours per pound to smoke brisket and while this can be used to estimate your finish time, it needs to be only that.

I highly recommend a digital probe meat thermometer to monitor the temperature of the meat while it smokes. These thermometers have a probe that stays in the meat while it smokes. The probe is attached to a thin braided metal wire that runs through the door or an opening to the unit outside of the smoker.

The Taylor units that I use allow me to set a time as well as a temperature. An alarm goes off if either of these are reached.

Below I have put together a list of times and temperatures for smoking meats. Is it only an estimate but should allow you to figure up a ballpark time as to when the meat will be done smoking.

Type of Meat Smoking Temp Time to Complete Finished Temp
Brisket (Sliced) 225°F 1.5 hrs/pound 190°
Brisket (Chopped) 225°F 1.5 hrs/pound 200°
Beef Ribs 225°F 3-4 hrs 175°
Pork Butt (Sliced) 225°F 1.5 hrs/pound 180°
Pork Butt (Pulled) 225°F 1.5 hrs/pound 205°
Whole Chicken 250°F 4 hrs 165°
Chicken Thighs 250°F 1.5 hrs 165°
Chicken Quarters 250°F 3 hrs 165°
Whole Turkey 12# 240°F 6.5 hrs 165°
Turkey Leg 250°F 4 hrs 165°
Turkey Wings 225°F 2.5 hrs 165°
Turkey Breast – bone in 240°F 4-6 hrs 165°
Boudin 230°F 2.5 hrs 160°
Breakfast Sausage 230°F 3 hrs 160°
Fatties 225°F 3 hrs 165°
Meat Loaf 250 -300°F 3 hrs 160°
Meatballs (2 inch) 225°F 1 hr 160°
Spare Ribs 225-240°F 6-7 hrs Tender*
Baby Back Ribs 225-240°F 5-6 hrs Tender*
Salmon 140-160°F 5-7 hrs 145°
Smoked Corn 225°F 1.5 – 2 hrs N/A
Smoked Potatoes 225°F 2 – 2.5 hrs N/A

Note: Be sure to use temperature to tell you when the meat is done.. time is just an estimate and is NOT an indicator of doneness.

*cooking to “Tender” just means the meat is not done until it gets tender. This is used mainly in smoking/cooking ribs. To test for tenderness, grasp two of the bones and pull them in opposite directions. If the meat tears easily then the meat is considered “Tender” and is ready to eat.

If you want to check ribs for temperature, place the probe between the bones making sure to not touch the bone. You are looking for 180-190 when the ribs are done and tender.