Grill & Smoker Temperature Guide
Smoker temperature, target internal temperature, and approximate cook time for the meats people smoke most often.
| Meat | Smoker Temp | Target Internal Temp | Approx. Time |
|---|---|---|---|
| Beef brisket | 225–250°F | 195–203°F | 1–1.5 hr/lb |
| Pork shoulder / butt (pulled pork) | 225–250°F | 195–205°F | 1.5–2 hr/lb |
| Pork ribs (spare or baby back) | 225–250°F | 195–203°F (tender) | 5–6 hr total |
| Beef ribs | 225–250°F | 195–203°F | 5–6 hr total |
| Whole chicken | 275–300°F | 165°F | 15–20 min/lb |
| Chicken thighs / legs | 275–300°F | 165°F | 1.5–2 hr total |
| Whole turkey | 275–300°F | 165°F | 30 min/lb |
| Salmon | 225–250°F | 145°F | 45 min–1 hr total |
Why smoked meat has two temperatures, not one
The smoker temperature and the target internal temperature are answering two different questions: how hot the cooking environment is, and how done the meat is. Low-and-slow smoking runs the smoker well below a conventional oven's roasting range specifically to give collagen-rich cuts like brisket and pork shoulder enough time to break down without drying out — the internal temperature is what actually tells you it's done, not the clock.
Why brisket and pulled pork go so far past "safe"
USDA safe minimums for beef and pork sit around 145°F, well below the 195–205°F this chart calls for on brisket and pork shoulder. That gap is intentional: those cuts are full of tough connective tissue (collagen) that only breaks down into tender gelatin somewhere in the 195°F+ range, held there long enough. Pull them at a food-safety-only temperature and they'll be safe to eat, but noticeably tough.
Time is a starting estimate, temperature is the real finish line
Every cook time above is a planning estimate — actual time varies with the specific cut's thickness, how consistent your smoker holds temperature, ambient weather, and whether the cook hits a "stall" (a long plateau in internal temperature, common on brisket and pork shoulder as moisture evaporates from the surface). Always pull based on the internal temperature reading, not the clock.