How Long to Smoke Meat
Smoking times are notoriously fuzzy because they depend on the cut, the weight, your smoker's real temperature, and the weather. A per-pound estimate gets you in the ballpark for planning — but the golden rule of barbecue is that meat is done by internal temperature, never by the clock.
Per-pound estimates
At a typical 225-250F, brisket and pork shoulder run around 1.5 hours per pound, ribs a bit less, and poultry much faster. Use the estimate to decide when to start so dinner lands on time, then let the thermometer make the final call.
Respect the stall
Large cuts hit a 'stall' where the temperature plateaus for an hour or more as moisture evaporates and cools the surface. Wrapping in butcher paper (the 'Texas crutch') pushes through it. Always build in buffer time plus a 30-60 minute rest — a finished brisket held wrapped only gets better.
Frequently asked questions
- How long to smoke a brisket?
- Roughly 1.5 hours per pound at 225-250F, but pull it at 200-205F internal, not by time.
- What temperature is smoked meat done?
- Brisket and pork shoulder about 200-205F; chicken 165F. Use a thermometer.
- What is the stall?
- A long temperature plateau on big cuts as moisture evaporates. Wrap the meat to power through it.