Trying to work out what temperature to smoke brisket, ribs, pork shoulder or chicken? The short answer is that most traditional low-and-slow barbecue cooks comfortably between 107°C and 135°C. The more useful answer is that every cut finishes differently—and the clock can only ever give you an estimate.
This Celsius-based BBQ temperature guide gives you a reliable starting point. Use time to plan, internal temperature to tell you when to start checking, and tenderness to decide when the cook is finished.
Quick BBQ smoking times and temperatures chart
| Meat | Smoker temp | Approx. time | Start checking | Final test |
|---|---|---|---|---|
| Whole brisket | 110–135°C | 8–16 hours | Around 90°C internal | Probe tender, usually 93–98°C |
| Pork shoulder | 110–135°C | 8–14 hours | Around 90°C internal | Probe tender; bone releases cleanly |
| Pork ribs | 120–135°C | 4–6 hours | After 3.5 hours | Bend test and clean toothpick test |
| Beef short ribs | 120–135°C | 6–9 hours | Around 90°C internal | Probe slides between bones easily |
| Whole chicken | 150–180°C | 1.5–3 hours | After 1 hour | At least 75°C in the centre |
| Chicken thighs | 150–180°C | 1–2 hours | At 70°C internal | At least 75°C; often best around 80–85°C |
Times vary with the size and shape of the meat, weather, airflow, smoker recovery and how often you open the lid. Always allow a buffer.
Why BBQ is not finished at one magic temperature
Brisket and pork shoulder are full of connective tissue. They may be safe to eat well before they become pleasant to eat. Holding them at barbecue temperatures gives collagen time to turn into gelatin. That is why a brisket can reach 95°C and still feel tight, while another is beautifully tender at 92°C.
Insert an instant-read probe into several parts of the thickest muscle. When it slides in with very little resistance—often described as feeling like warm butter—the meat is ready. For brisket, check the flat rather than relying only on a probe buried in the fattier point.
What temperature should a smoker be?
110–120°C: Traditional low and slow. It creates a long smoke window but demands more time.
125–135°C: A very practical backyard range. Brisket, ribs and pork shoulder cook faster without sacrificing tenderness.
150°C and above: Better for poultry when you want bite-through or crisp skin. Chicken cooked at 110°C can be juicy, but the skin often remains rubbery.
Where should the ambient probe go?
Place the pit probe at cooking-grate height, a few centimetres from the meat without touching it. A lid thermometer measures the air where the gauge is mounted, which can differ significantly from the temperature beside your food. Multi-probe monitoring also makes it easier to spot hot zones and temperature swings.
If you cook on a Masterbuilt Gravity Series 1150 and want tighter monitoring and fan control, see our Masterbuilt 1150 FireBoard upgrade bundle and the complete FireBoard upgrade guide.
How long should smoked meat rest?
- Brisket: at least 1 hour; 2–4 hours is often better.
- Pork shoulder: 45–90 minutes.
- Beef ribs: 30–60 minutes.
- Pork ribs: 10–20 minutes.
- Chicken: 10–15 minutes.
Keep hot-held meat at 60°C or hotter. Food Standards Australia New Zealand recommends poultry, minced meat and rolled meat reach at least 75°C in the centre. Read the official FSANZ food safety advice before serving.
The rule worth remembering
Cook by temperature, finish by feel and plan by time. Start early. A long rest is easy to manage; hungry guests waiting for a stubborn brisket are not.