Meat Smoking Guide: How Long to Smoke Different Types of Meat

When it comes to smoking meats, one of the most popular questions I get is: “How long does it take to cook?” This question is particularly relevant when I’m talking about big cuts of meat like brisket and pork shoulder.  

You will often hear pitmasters say “cook to temp, not time.” This phrase refers to cooking meat until you reach a certain internal temperature instead of for a certain amount of time. While I totally agree with that sentiment, it’s hard to plan for dinner when you have no idea how long you need to cook something.

I think it’s important to keep a meat thermometer on hand when you’re smoking meat. If you don’t know the internal temperature then there is no way to be sure something is done. Undercooking or overcooking barbecue can greatly affect the final product, so keeping an eye on temperature is always a good idea.

That being said, I can appreciate the desire to have at least an idea of how long different things take to cook before you start cooking them. It's also important to factor in rest time after cooking. Allowing meat to rest helps redistribute juices throughout, making each bite juicy and tender.

This chart will help give you a ballpark of how long different things take to cook and rest. While it’s not an exact science, this should at least give you an idea of when to start cooking:

Armed with this guide and a reliable thermometer, you'll be able to confidently plan your next barbecue session. Remember, great BBQ is all about patience, precision, and enjoying the process as much as the delicious results.