Smoking time calculator
How long to smoke a brisket, a pork butt, ribs or a whole turkey, with the smoker temperature and when it's done.
Smoking time
About 10 to 12 hours
- Smoker
- 225 °F (107 °C)
- Done at
- 195–205 °F (91–96 °C)
- Rest
- At least 1 hour
The Beef Checkoff's whole-brisket recipe: a 12 to 13 lb brisket smoked at 225 °F comes off after 10½ to 11 hours to slice (195 °F) or after 12 hours to shred (205 °F). That's about 48 to 60 minutes per pound.
Plan when to startHow long does it take to smoke meat?
According to the USDA, smoking meat or poultry can take anywhere from 4 to 8 hours, and a big brisket or pork butt takes longer. Time depends on the type of meat, its size and shape, how far it is from the heat, the temperature of the coals and the weather. That's why every time here is an estimate: the meat is done when a food thermometer says so, not when the timer goes off.
Smoking times chart
| Cut | Smoker | Time | Done at |
|---|---|---|---|
| Whole brisket (packer) | 225 °F (107 °C) | 48 to 60 minutes per pound | 195–205 °F (91–96 °C) |
| Pork butt or shoulder (pulled pork) | 195–200 °F (91–93 °C) | 75 minutes per pound | 185–190 °F (85–88 °C) |
| Pork loin back ribs (baby backs) | 225–250 °F (107–121 °C) | 3 hours to 5 hours | 180 °F (82 °C) |
| St. Louis style pork ribs | 225–250 °F (107–121 °C) | 5 hours to 7 hours | 180 °F (82 °C) |
| Pork spareribs | 225–250 °F (107–121 °C) | 5 hours to 7 hours | 180 °F (82 °C) |
| Pork belly | 225–250 °F (107–121 °C) | About 7 hours | 190 °F (88 °C) |
| Pork loin | 225–250 °F (107–121 °C) | About 1 hour 30 minutes | 140 °F (60 °C) |
| Pork chops | 225–250 °F (107–121 °C) | 45 minutes to 1 hour | 145 °F (63 °C) |
| Whole turkey, unstuffed | 225–300 °F (107–149 °C) | 20 to 30 minutes per pound | 165 °F (74 °C) |
Pork, from the National Pork Board's smoking guide; brisket, from the Beef Checkoff's whole-brisket recipe; turkey, from the USDA. Ribs and pork belly times don't depend on weight but on the thickness of the rack.
What temperature should the smoker be?
The USDA says to keep the air in the smoker between 225 °F (107 °C) and 300 °F (149 °C) the whole time, and to check it with a thermometer: many smokers have one built in. Use a second thermometer for the meat. Each cut in the chart lists the smoker temperature its source uses.
Smoking safely
- Thaw the meat completely in the fridge before smoking: in the smoker it would thaw too slowly. See the thawing calculator.
- If you use a sauce, brush it on during the last 15 to 30 minutes so it doesn't burn.
- Check doneness with a food thermometer. Brisket, pork butt and ribs are cooked far past the safe minimum so they turn tender: see the internal temperature guide.
- Refrigerate leftovers within 2 hours of taking the meat off the smoker, in shallow containers, and use them within 4 days.
Frequently asked questions
Sources
- USDA FSIS, Smoking Meat and Poultry (last updated August 13, 2024).
- USDA FSIS, Turkey: Alternate Routes to the Table (last updated February 19, 2026).
- USDA FSIS, Let's Talk Turkey: A Consumer Guide to Safely Roasting a Turkey (last updated November 17, 2023).
- National Pork Board, Smoking Pork.
- Beef. It's What's For Dinner (Beef Checkoff), Classic Smoked Beef Brisket.
- Beef. It's What's For Dinner (Beef Checkoff), Epic Brisket Flat Sandwich.
Checked on October 19, 2026.