Grill & Smoke Timing Chart: Backyard BBQ Times & Temps

Grill & Smoke Timing Chart Home ▶ Kitchen Hub ▶ USA Master ▶ Current Guide 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. Download PDF 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 …

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