Grill & Smoke Timing Chart
Transform your backyard into a BBQ battle station with these Battle-tested grill and smoke timings. Whether you're chasing perfect sear marks on ribeye steaks or dialing in low-and-slow brisket that falls apart on a fork, timing is everything. Direct grilling delivers restaurant-quality crust in minutes, while smoking builds deep smoke rings and melt-in-your-mouth texture over hours. Master temperature control, understand the stall, and nail internal temps—your friends will think you're a pitmaster pro.
| Cut / Item | Temp | Time | Type | Resting | Marinade / Rub | Pro Cooking Tip | |
|---|---|---|---|---|---|---|---|
| Beef & Veal | |||||||
| Beef Brisket (Whole) | 205°F | 1.2h/lb | Smoke | 2-4h | Equal parts coarse salt and black pepper with granulated garlic. | Resting in a dry cooler is critical; never slice immediately or juices will escape. | |
| Brisket (Flat) | 203°F | 1.1h/lb | Smoke | 1.5h | Beef Tallow injection & salt rub. | Wrap in butcher paper at 165°F to keep the lean meat moist. | |
| Brisket (Point) | 205°F | 1.3h/lb | Smoke | 1h | Heavy pepper & brown sugar. | Best for Burnt Ends; cube and re-sauce after the main rest. | |
| Short Ribs (Dino) | 205°F | 7-9h | Smoke | 1h | Red wine mop & garlic herb rub. | Don't trim the fat cap; it protects the meat from the heat source. | |
| Chuck Roast | 203°F | 1.5h/lb | Smoke | 45m | Coffee-infused dry rub. | Shred while warm for "Poor Man's Brisket" pulled beef. | |
| Beef Spare Ribs | 200°F | 5-6h | Smoke | 20m | Cumin, chili & paprika. | Heavier fat than pork; use oak wood for a robust flavor. | |
| Beef Back Ribs | 195°F | 3-4h | Smoke | 15m | Worcestershire & Salt. | Thin meat layer; cook fast to prevent becoming jerky-like. | |
| Prime Rib Roast | 135°F | 35m/lb | Roast | 30m | Garlic, rosemary & butter. | Reverse sear: smoke at 225°F, then sear at 500°F. | |
| T-Bone Steak | 135°F | 12m | Grill | 10m | Coarse sea salt & thyme. | Keep the fillet side further from the hottest coals. | |
| Ribeye Steak | 135°F | 10m | Grill | 10m | Montreal steak seasoning. | High direct heat renders the spinalis fat perfectly. | |
| Sirloin Steak | 135°F | 8m | Grill | 10m | Soy & balsamic marinade. | Dry brine for 45 mins to ensure a superior crust. | |
| Fillet Mignon | 130°F | 8m | Grill | 8m | Butter & cracked pepper. | Leanest cut; wrap in bacon for added fat/moisture. | |
| Beef Burger (1") | 160°F | 10m | Grill | 5m | Mustard brush & S/P. | Indenting the center keeps the burger from swelling. | |
| Tri-Tip Roast | 135°F | 1.5h | BBQ | 15m | Santa Maria rub (Garlic/S/P). | Notice the grain direction change midway through. | |
| Topside Roast | 135°F | 20m/lb | Roast | 20m | Horseradish & mustard. | Slice paper-thin against the grain for sandwiches. | |
| Rump Roast | 135°F | 20m/lb | Roast | 20m | Onion powder & tallow. | Tough if overcooked; keep it at Medium-Rare. | |
| Beef Tongue | 203°F | 5h | Smoke | 30m | Bay leaf & peppercorn brine. | Peel the skin immediately while still steaming hot. | |
| Whole Veal Carcase | 145°F | 1h/lb | Roast | 1h | White wine & sage mop. | Baste every 30 mins; veal dries out very quickly. | |
| Pork | |||||||
| Pork Shoulder (Butt) | 195°F | 1.5h/lb | Smoke | 1h | Mustard binder & sweet rub. | Bone must spin freely before pulling the meat. | |
| Picnic Shoulder | 195°F | 1.5h/lb | Smoke | 1h | Apple cider & red pepper. | Leave skin on to retain deep muscle moisture. | |
| Pork Tenderloin | 145°F | 25m | Grill | 10m | Honey & rosemary glaze. | Pull at 140°F; carryover cooking finishes it. | |
| Pork Loin Roast | 145°F | 20m/lb | Roast | 15m | Sage & apple butter. | Lean; wrap in bacon or a fat cap to protect. | |
| Neck Fillet | 145°F | 1h | Grill | 15m | Yogurt & paprika marinade. | Excellent marbling makes this very forgiving. | |
| Pork Striploin | 145°F | 15m/lb | Grill | 10m | Maple & bourbon glaze. | Score fat cap to prevent meat from curling. | |
| Gastronomic Rack | 145°F | 2h | Roast | 20m | Garlic & fresh thyme. | French the bones for a high-end presentation. | |
| Pork Spare Ribs | 195°F | 6h | Smoke | 20m | St. Louis style dry rub. | 3-2-1 method: Smoke, Wrap, Glaze. | |
| Baby Back Ribs | 195°F | 4h | Smoke | 15m | Apple juice & honey mop. | Remove the membrane for smoke penetration. | |
| Pork Belly (Whole) | 200°F | 5h | Smoke | 20m | Five spice & soy glaze. | Crisp the skin under high heat at the very end. | |
| Bacon (Slab) | 150°F | 1.5h | Smoke | 2h | Maple & curing salt. | Chill completely before slicing for clean cuts. | |
| Pork Shank (Hock) | 180°F | 3h | Smoke | 15m | Beer & caraway brine. | Cook until meat pulls easily from the bone. | |
| Whole Pork Carcase | 190°F | 1h/lb | BBQ | 2h | Vinegar & pepper mop. | Cook belly-up to let ribs simmer in juice. | |
| Pork Chops (1") | 145°F | 12m | Grill | 8m | Sage & garlic salt. | Brine for 2 hours to prevent dryness. | |
| BBQ Sausages | 160°F | 12m | Grill | 5m | None (Natural casing). | Don't poke them! Juices must stay inside. | |
| Lamb | |||||||
| Lamb Rack (Carré) | 135°F | 20m | Grill | 10m | Mint & Dijon crust. | Wrap bone tips in foil to prevent charring. | |
| Lamb Shoulder | 145°F | 25m/lb | Roast | 30m | Lemon & oregano oil. | Great for low-and-slow pulled lamb tacos. | |
| Lamb Leg | 145°F | 20m/lb | Roast | 25m | Rosemary & anchovy studs. | Tie with twine to ensure even cooking depth. | |
| Lamb Shank | 175°F | 3h | BBQ | 15m | Red wine & tomato braise. | Cook until bone rotates freely in the meat. | |
| Lamb Chops | 135°F | 8m | Grill | 8m | Cumin & lime zest. | Sear fat edge first to crisp it properly. | |
| Lamb Loin | 140°F | 20m | Grill | 10m | Mint & garlic butter. | Treat like a high-end beef steak. | |
| Whole Lamb Carcase | 145°F | 1h/lb | BBQ | 1h | Wild herb & lemon mop. | Traditional spit roast over wood coals. | |
| Poultry | |||||||
| Whole Chicken | 165°F | 1.5h | Roast | 15m | Lemon & poultry herb. | Spatchcock (remove spine) for even skin. | |
| Whole Duck | 165°F | 2h | Roast | 20m | Orange & soy glaze. | Prick skin all over to release heavy fat. | |
| Chicken Breast | 165°F | 15m | Grill | 5m | Italian herb marinade. | Pound to even thickness for even cooking. | |
| Chicken Thighs | 175°F | 30m | Grill | 5m | Sweet BBQ sauce glaze. | Better texture at 175°F than 165°F. | |
| Chicken Wings | 175°F | 25m | Grill | None | Buffalo or dry rub. | Finish over high heat for maximum crunch. | |
| Chicken Drumsticks | 175°F | 35m | Grill | 5m | Teriyaki glaze. | Turn every 5 mins to prevent glaze burn. | |
| Turkey Breast | 165°F | 15m/lb | Smoke | 20m | Sage & onion butter. | Inject with broth to prevent dryness. | |
| Turkey Wings | 165°F | 1h | Smoke | 10m | Cajun rub & butter. | The "flat" is the juiciest bite of turkey. | |
| Duck Breast Fillet | 135°F | 12m | Grill | 10m | Honey balsamic. | Start in a cold pan to render fat properly. | |
| Whole Goose | 165°F | 3h | Roast | 30m | Apple & onion stuffing. | Extremely fatty; use a deep drip pan. | |
| Fish & Seafood | |||||||
| Whole Trout | 145°F | 20m | Grill | None | Lemon & fresh dill. | Use a fish basket to prevent sticking. | |
| Salmon Fillet | 145°F | 12m | Grill | None | Maple soy glaze. | Grill on a cedar plank for smoky depth. | |
| Whole Carp | 145°F | 30m | Smoke | 5m | Paprika & garlic lard. | Traditional for wood-fire smoking. | |
| Eel (Fillet) | 145°F | 15m | Grill | None | Unagi (Sweet Soy). | High heat renders oily texture perfectly. | |
| Cod Fillet | 145°F | 12m | Grill | None | Lemon pepper butter. | Use a foil boat to keep it from flaking. | |
| Mackerel (Whole) | 145°F | 15m | Grill | None | Sea salt & lemon. | Oily fish; stands up well to heavy char. | |
| Flounder | 145°F | 8m | Grill | None | White wine butter spray. | Extremely delicate; flip once very carefully. | |
| Seabream | 145°F | 12m | Grill | None | Mediterranean herb oil. | Grill whole with scales for moisture. | |
| Vegetables & Sides | |||||||
| Whole Potatoes | Tender | 1h | Grill | None | Salt & olive oil. | Wrap in foil and bury in the coals. | |
| Corn on Cob | Hot | 20m | Grill | None | Lime & chili flakes. | Soak husk in water to steam before char. | |
| Asparagus | Tender | 6m | Grill | None | Garlic butter glaze. | Place perpendicular to the grill grates. | |
| Bell Peppers | Charred | 10m | Grill | None | Olive oil & salt. | Steam in a bag after charring to peel. | |
| Zucchini Slices | Soft | 8m | Grill | None | Mint & lemon oil. | Cut 1/2 inch thick to avoid mushiness. | |
| Portobello Mushrooms | Juicy | 10m | Grill | None | Balsamic & thyme. | Grill cup-side up to retain natural jus. | |
💡 Pitmaster Pro-Tip: "The Stall"
When smoking brisket or pork butt, the internal temp may stop rising around 160°F. Don't increase the heat! This is the "stall"—evaporation cools the meat surface. Wrap tightly in butcher paper or foil (Texas Crutch) to push through it and keep the meat moist. Continue until probe-tender (203°F). Rest is non-negotiable—minimum 1 hour, ideally 4+ hours.
🔥 Grilling vs Smoking: Key Differences
Direct Grilling: High heat (350-500°F), short time (5-15 min), sear-focused. Perfect for burgers, steaks, quick chicken.
Low & Slow Smoking: 225-275°F, hours-long cook, smoke ring development. Collagen breaks down to gelatin for pull-apart texture.
Temp Control: Grills need hot/cold zones. Smokers need steady thin blue smoke—white smoke = bitter creosote.
❓ BBQ Timing FAQ
How long to grill 1" beef burger? 8-10 minutes total at 450°F. 4-5 minutes per side for medium (160°F internal). Dimple prevents puffing.
Smoking whole brisket time? 1.5 hours per pound at 225°F. 12lb brisket = 18 hours. Wrap at 165°F to beat stall.
Baby back ribs 3-2-1 method? 3hrs smoke, 2hrs wrapped, 1hr sauced unwrapped. Total 6 hours at 225°F.
What causes the BBQ stall? Evaporation at 160°F internal halts temp rise. Wrap in butcher paper/foil to power through.