Smoking Times and Temperatures Chart

The USDA minimum safe internal temperature for beef, pork, veal, and lamb steaks, chops, and roasts is 145 °F, with a 3-minute rest. Keep smoker air between 225 and 300 °F. This chart lists times and temperatures for brisket, pork butt, ribs, and chicken.

| Item | Value | Source |
|---|---|---|
| usda safe min internal temp beef pork veal lamb steaks chops roasts f | 145 °F plus 3-minute rest | www.fsis.usda.gov |
| usda safe min internal temp ground meats f | 160 °F | www.fsis.usda.gov |
| usda safe min internal temp all poultry f | 165 °F | www.fsis.usda.gov |
| usda smoker air temp range f | 225-300 °F | www.fsis.usda.gov |
| brisket smoker temp f meathead goldwyn amazingribs | 225 °F | amazingribs.com |
| brisket wrap internal temp f meathead goldwyn amazingribs | 150-165 °F after about 6 to 8 hours | amazingribs.com |
| brisket pull internal temp f meathead goldwyn amazingribs | 195-205 °F | amazingribs.com |
| brisket smoker temp f meat church | increase to 250 °F after 2 hours | www.meatchurch.com |
| brisket wrap internal temp f meat church | 175-180 °F | www.meatchurch.com |
| brisket pull internal temp f meat church | about 203 °F, probe tender | www.meatchurch.com |
| brisket done internal temp range f thermoworks | 200-210 °F, 203 °F typical | blog.thermoworks.com |
| brisket wrap internal temp f thermoworks | about 150 °F | blog.thermoworks.com |
| pork butt time per pound at 225f hey grill hey | about 2 hours per pound at 225 °F | heygrillhey.com |
| pork butt pull internal temp f hey grill hey | 195-201 °F over 15-20 hours | heygrillhey.com |
| ribs 321 method hey grill hey | 3 hours smoke, 2 hours wrapped, 1 hour sauced | heygrillhey.com |
| ribs wrapped stage smoker temp f hey grill hey | 225-250 °F for 2 hours | heygrillhey.com |
| chicken breast internal temp f hey grill hey | 165 °F | heygrillhey.com |
| chicken dark meat internal temp f hey grill hey | 175 °F | heygrillhey.com |

Where a pitmaster technique window and the USDA FSIS limits disagree, this page defers to FSIS: the safety limits are the rule and the technique windows sit under them. - This table does not cover turkey, fish, or other meats beyond brisket, pork butt, ribs, and chicken. - Brisket wrap temperatures differ by source: Amazing Ribs calls for 150–165 °F; Meat Church calls for 175–180 °F; ThermoWorks calls for about 150 °F. All listed values are shown; none is averaged or reconciled. - Brisket pull temperatures differ as well: Amazing Ribs calls for 195–205 °F; Meat Church calls for about 203 °F; ThermoWorks calls for 200–210 °F, with 203 °F typical. All listed values are shown; none is averaged or reconciled. - For brisket smoker temperature, Amazing Ribs calls for 225 °F; Meat Church calls for increasing to 250 °F after 2 hours. - USDA safe minimums are safety floors: 145 °F for steaks, chops, and roasts plus a 3-minute rest; 160 °F for ground meats; 165 °F for poultry. Recipe pull temperatures may be higher.

FAQ

What are the safe minimum internal temperatures for beef, pork, veal, lamb, ground meats, and poultry?

Beef, pork, veal, and lamb steaks, chops, and roasts: 145 °F plus a 3-minute rest. Ground meats: 160 °F. All poultry: 165 °F.

What smoker air temperature range should be kept during smoking?

Keep the smoker air temperature between 225 and 300 °F throughout cooking.

At what temperature should brisket be pulled?

Amazing Ribs: 195–205 °F. Meat Church: about 203 °F. ThermoWorks: 200–210 °F, with 203 °F typical.

What is the 3-2-1 rib method?

Smoke ribs for 3 hours, wrap them with liquid for 2 hours, and sauce them for the final 1 hour. The wrapped stage runs at 225–250 °F for 2 hours.

How long does pork butt take per pound?

About 2 hours per pound at 225 °F. Pull at 195–201 °F after 15–20 hours.