The whole pit at a glance
| Cut | Reference | 225°F | 250°F | 275°F | Pull at |
|---|---|---|---|---|---|
| 🥩 Brisket | 13-lb packer brisket | 19½–26 hr | 16¼–22¾ hr | 13–16¼ hr | 200–205°F |
| 🥩 Tri-Tip | for a typical 2–3 lb roast, smoked then seared | 1½–2½ hr | 1¼–2 hr | 1–1½ hr | 130–135°F |
| 🥩 Prime Rib | 7-lb bone-in rib roast | 3½–4¾ hr | 3–4 hr | 2¼–3½ hr | 120–130°F |
| 🍖 Beef Plate Ribs | per 3-bone plate rack | 7–9 hr | 6–8 hr | 5–6 hr | 200–205°F |
| 🐖 Pulled Pork | 8.5-lb bone-in pork butt | 12¾–17 hr | 10¾–12¾ hr | 8½–10¾ hr | 195–205°F |
| 🍖 Spare Ribs | per St. Louis rack | 5½–6½ hr | 5–6 hr | 4–5 hr | 195–203°F |
| 🍖 Baby Back Ribs | per rack | 4½–5½ hr | 4–5 hr | 3½–4½ hr | 195–200°F |
| 🥓 Pork Belly | for burnt-end cubes from a whole slab | 5–6 hr | 4–5 hr | 3½–4½ hr | 195–203°F |
| 🌭 Smoked Sausage | for fresh links, any quantity | 1½–2½ hr | 1¼–2 hr | 1–1½ hr | 160–165°F |
| 🥩 Pork Loin | 4.5-lb center-cut loin roast | 2–2¼ hr | 1½–2 hr | 1¼–1½ hr | 140–145°F |
| 🍖 Bone-In Ham | 9-lb bone-in half ham | 2¼–3 hr | 1¾–2¼ hr | 1¼–1¾ hr | 135–140°F |
| 🐔 Whole Chicken | per 4–5 lb bird | 3½–4½ hr | 3–3½ hr | 2½–3 hr | 160–165°F |
| 🍗 Chicken Leg Quarters | per batch, any quantity that fits | 2½–3 hr | 2–2½ hr | 1½–2 hr | 175–185°F |
| 🍗 Chicken Thighs | per batch, any quantity that fits | 2–2½ hr | 1½–2 hr | 1¼–1¾ hr | 175–185°F |
| 🍗 Chicken Wings | per batch, any quantity that fits in one layer | 2–2½ hr | 1¾–2¼ hr | 1¼–1¾ hr | 175–190°F |
| 🦃 Turkey | 13-lb whole turkey | 6½–7¾ hr | 5½–6½ hr | 4¼–5½ hr | 160–165°F |
| 🍖 Leg of Lamb | 7-lb bone-in leg | 3½–4¾ hr | 3–4 hr | 2¼–3½ hr | 130–135°F |
Work backward from dinner time
Hours are only half the answer — the real question is when to light the fire. The cook time & start planner takes your serve time and builds the schedule backward: meat-on time, finish window, rest, and the cooler hold that absorbs the stall’s unpredictability.
Frequently asked questions
Why are all the times ranges instead of exact hours?
Because honest cook times are ranges. Meat shape, fat, weather, and the stall all move the finish by hours — anyone quoting "a brisket takes exactly 14 hours" is guessing with confidence. Plan with the long end, hold the meat in a cooler if it finishes early, and cook to temperature.
Which pit temperature should I run — 225, 250, or 275°F?
250°F is the modern default: meaningfully faster than 225°F with nearly identical results. 225°F buys maximum smoke time and forgiveness; 275°F rescues a late start and crisps poultry skin. All three make great barbecue — the charts show what each costs in hours.
Do these times include resting?
No — rest is listed separately on each cut’s page, and it isn’t optional: big cuts need 30 minutes to 2 hours for the juices to settle. The cook time planner adds rest and a cushion automatically when it works out your start time.