What Temp to Smoke or Cook Every Cut
The pit setting, not the internal temperature — and what each choice costs you in time and in bark.
| Cut | Pit temp | Internal target | Typical time |
|---|---|---|---|
| Prime Rib | 250 °F | 130 °F | 5h 51m @ 10 lb |
| Tri-Tip Roast | 250 °F | 130 °F | 1h 30m @ 2.5 lb |
| Leg of Lamb | 300 °F | 140 °F | 3h 18m @ 6 lb |
| Pork Loin Roast | 300 °F | 145 °F | 1h 58m @ 4 lb |
| Pork Tenderloin | 450 °F | 145 °F | 22 min @ 1.25 lb |
| Spiral / City Ham | 300 °F | 140 °F | 2h 12m @ 9 lb |
| Whole Chicken | 375 °F | 165 °F | 1h 32m @ 4 lb |
| Whole Turkey | 325 °F | 165 °F | 3h 59m @ 16 lb |
| Turkey Breast | 325 °F | 165 °F | 1h 43m @ 5 lb |
| Chicken Wings | 375 °F | 175 °F | 47 min @ 3 lb |
| Beef Brisket | 225 °F | 205 °F | 11h 18m @ 10 lb |
| Pork Shoulder | 225 °F | 205 °F | 7h 21m @ 7 lb |
| Baby Back Ribs | 225 °F | 200 °F | 5h 12m @ 2.5 lb |
| Pork Spare Ribs | 225 °F | 200 °F | 6h 7m @ 3.5 lb |
| Beef Chuck Roast | 225 °F | 205 °F | 9h @ 4 lb |
| Beef Short Ribs | 225 °F | 208 °F | 9h 14m @ 5 lb |
| Pork Belly Burnt Ends | 225 °F | 205 °F | 5h 12m @ 4 lb |
Two different questions
Pit temperature is what you set the smoker to. Internal temperature is when the meat is done. They are unrelated numbers, and mixing them up is the most common reason a first cook goes wrong. This section covers the first; the cut guides cover the second.
Recommended Tools for Perfect Results
The grate temperature is the one that matters, and it is rarely the one on the lid.
ThermoMaven Wireless Bluetooth Thermometer
Leave-in probe with phone alerts. The single upgrade that ends dry brisket and grey steak.
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Bryco Goods Pink Butcher Paper Roll
Beats foil for the Texas Crutch: pushes through the stall while keeping the bark crisp.
on Amazon
ThermoMaven Instant-Read Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
on Amazon
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Frequently Asked Questions
Is 225 °F always the right answer?
It is the safe default, not a law. It leaves the most room for bark and collagen, which is why it became the standard — but 275 °F finishes hours sooner and plenty of competition cooks use it deliberately. Each page prices the trade in hours for that cut.
Does a hotter pit change the internal temperature I aim for?
No. Done is done. What changes is the time to get there, and the carryover afterwards: a hotter pit pushes more residual heat into the meat, so you pull a little earlier.
Should I trust the thermometer in my smoker lid?
Not without checking it. Lid thermometers commonly read 25–50 °F away from the actual grate temperature, and the grate is where the meat is.