How long to smoke at 225°F
At 225°F, the 21 cuts take from
35min to 15h 35min
Every cut at 225°F
| Cut | Time at 225°F | Pull · FDA |
|---|---|---|
| Beef | ||
| brisket times at 9 lb | 10 h 50 min | 195°FFDA 145°F |
| tri-tip times | 2 h 5 min | 130°FFDA 145°F |
| prime rib smoking times at 7 lb | 3 h 30 min – 5 h 15 min | 130°FFDA 145°F |
| burgers smoking times | 1 h | 160°FFDA 160°F |
| beef back ribs smoking times | 4 h 10 min – 5 h 20 min | 195°FFDA 145°F |
| chuck roast smoking times | 8 h 25 min – 10 h 35 min | 205°FFDA 145°F |
| steak | 40 min – 1 h | 130°FFDA 145°F |
| short ribs | 6 h 15 min – 8 h 30 min | 200°FFDA 145°F |
| meatloaf times | 3 h 10 min | 160°FFDA 160°F |
| Pork | ||
| pork butt smoking times at 8 lb | 9 h 35 min – 15 h 35 min | 195–203°FFDA 145°F |
| baby back ribs times | 5 h 15 min – 6 h | 165–195°FFDA 145°F |
| pork loin | 4 h 15 min | 145°FFDA 145°F |
| pork tenderloin times | 2 h 5 min | 145°FFDA 145°F |
| spare ribs | 6 h 20 min | 195°FFDA 145°F |
| Poultry | ||
| whole turkey times at 14 lb | 6 h 45 min – 10 h 15 min | 165°FFDA 165°F |
| whole chicken times at 4 lb | 4 h 15 min | 165°FFDA 165°F |
| chicken wings | 2 h – 2 h 40 min | 175°FFDA 165°F |
| chicken thighs smoking times | 2 h – 2 h 40 min | 165–175°FFDA 165°F |
| chicken breast smoking times at 2 lb | 1 h 30 min | 165°FFDA 165°F |
| chicken legs | 2 h 40 min | 175°FFDA 165°F |
| Fish | ||
| salmon times | 35–45 min | 145°FFDA 145°F |
Everything at one temperature
Sources
Figures built September 2026.
Where these figures come from (6)
- Cook times: Masterbuilt, “Smoking Time and Temperature Guide”, retrieved from https://www.masterbuilt.com/blogs/master-it-blog/smoking-time-temperature-guide on 2026-09-23. Restated as numbers and normalised to 225°F by the formula on this site; no text or table is reproduced.
- Cook times: Traeger, “Best Smoked Turkey”, retrieved from https://www.traeger.com/learn/how-to-smoke-turkey on 2026-09-23. Restated as numbers and normalised to 225°F by the formula on this site; no text or table is reproduced.
- Cook times: Traeger, “Prime Rib Cooking Times & Guide”, retrieved from https://www.traeger.com/learn/how-to-cook-prime-rib on 2026-09-23. Restated as numbers and normalised to 225°F by the formula on this site; no text or table is reproduced.
- Cook times: ThermoWorks, “Smoked Pulled Pork: Delicious Results in Almost Half the Time”, retrieved from https://blog.thermoworks.com/pulled-pork-time-temperature-matters/ on 2026-09-23. Restated as numbers and normalised to 225°F by the formula on this site; no text or table is reproduced.
- Cook times: Smoking-Meat.com, “Smoking Times and Temperatures Chart”, retrieved from https://www.smoking-meat.com/smoking-times-and-temperatures-chart on 2026-09-23. Restated as numbers and normalised to 225°F by the formula on this site; no text or table is reproduced.
- Safe minimum internal temperatures: U.S. Food and Drug Administration, “Safe Minimum Internal Temperatures”, August 2017, retrieved from https://www.fda.gov/media/107000/download on 2026-09-23.
Times are estimates for planning. Meat is done when a food thermometer reads the safe minimum internal temperature, not when a timer ends.