BBQ & Smoking Temperature Chart

Low-and-slow smoker temperatures and the internal temperatures to aim for with brisket, pork shoulder, ribs, poultry and fish.

Smoking temperatures

Meat	Smoker temperature	Done (internal)	Approx. time
Beef brisket	225–250 °F (107–121 °C)	195–205 °F (91–96 °C)	1–1.5 h per lb
Pork butt / shoulder	225–250 °F (107–121 °C)	195–205 °F (91–96 °C)	1.5 h per lb
Pork spare ribs	225–250 °F (107–121 °C)	195–203 °F (91–95 °C)	5–6 h
Baby back ribs	225–250 °F (107–121 °C)	195–203 °F (91–95 °C)	4–5 h
Beef short ribs	250–275 °F (121–135 °C)	200–205 °F (93–96 °C)	6–8 h
Whole chicken	275–325 °F (135–163 °C)	165 °F (74 °C)	2.5–4 h
Turkey	275–325 °F (135–163 °C)	165 °F (74 °C)	30–40 min per lb
Salmon	180–225 °F (82–107 °C)	145 °F (63 °C)	1–3 h
Tri-tip (medium-rare)	225–250 °F (107–121 °C)	135 °F (57 °C)	1.5–2 h

Notes

Tough cuts like brisket and pork shoulder are cooked well past “safe” to 195–205 °F, when collagen melts into gelatin and the meat becomes tender. Expect “the stall” around 150–170 °F, when evaporation pauses the rise for hours; wrapping in butcher paper or foil (the “Texas crutch”) pushes through it. Poultry is smoked hotter to render the skin and is done at 165 °F.

Frequently asked questions

What temperature is brisket done?

Around 195–205 °F, when a probe slides in like butter.

What temperature should I smoke at?

225–250 °F is the classic low-and-slow range.

What is the stall?

A plateau around 150–170 °F where evaporating moisture cools the meat for hours.

What temperature is pulled pork done?

195–205 °F for easy pulling.