Smoking Times & Meat Temps
Where to Start / Pit Pioneer

Smoking Times & Meat Temps

Your guide to getting it right

Print page
So you've got your meat on your smoker, now you need to wait - but how long? What internal meat temperature should you aim for and when should you take the meat out? Below is a rough guide. Make sure you print out this cheat sheet and keep it handy by your smoker and BBQ!
  • Make sure your smoker or barbecue is up to temperature and use the gauge to keep it there.

    Make sure your smoker or barbecue is up to temperature and use the gauge to keep it there.

  • A temperature probe can be used to monitor the meat's internal temperature. Don't hit a bone with the needle, as this will be hotter. The meat continues to cook when it is removed from the smoker and rested, so remove when it's just below it's desired temperature.

    A temperature probe can be used to monitor the meat's internal temperature. Don't hit a bone with the needle, as this will be hotter. The meat continues to cook when it is removed from the smoker and rested, so remove when it's just below it's desired temperature.

Smoking Temperatures

Brisket 110ºC/225ºF (1.5 hrs per .5kg)

Pork Shoulder 110ºC/225ºF (1.5 hrs per .5kg)

Whole Chicken 120ºC/250ºF (4 hrs – depending on chicken size)

Chicken Thighs 120ºC/250ºF (1.5 hrs)

Spare Ribs 110ºC/225ºF (6 hrs)

Baby Back Ribs 110ºC/225ºF (5 hrs)

Potatoes 110ºC/225ºF (2.5 hrs)

Cooked Internal Temperatures

Brisket (to pull) 90ºC/195ºF

Brisket (to slice) 82ºC/180ºF

Pork Shoulder (to pull) 88ºC/190ºF

Pork Shoulder (to slice) 80ºC/175ºF

Whole Chicken 75ºC/167ºF

Chicken Thighs 75ºC/167ºF

Spare Ribs 78ºC/172ºF

Baby Back Ribs 75ºC/168ºF

Top