Select your cut and weight to get a typical smoker temperature and estimated cook time.
Low-and-slow smoking cooks large, tough cuts at a low, steady temperature (typically 225–275°F) for a long time, breaking down connective tissue until the meat reaches a target internal temperature well past the USDA safe minimum — often 195–205°F for brisket and pork shoulder, where collagen has fully rendered into gelatin.
Source: Smoker temperature and time-per-pound figures reflect widely used barbecue reference guidance (such as Aaron Franklin- and Amazing Ribs-style smoking charts) and USDA safe minimum temperatures.
145°F is only the food-safety minimum. Tough cuts like brisket and pork shoulder are cooked much higher — typically 195–205°F — because that's the temperature range where tough collagen breaks down into gelatin, producing a tender, sliceable or shreddable texture.
The stall is a period, often lasting one to several hours, where the meat's internal temperature stops rising or rises very slowly, typically between 150–165°F. It's caused by evaporative cooling from moisture on the meat's surface and is a normal part of low-and-slow cooking.
Internal temperature and feel (probe-tender resistance) are much more reliable than time alone, since factors like outdoor temperature, wind, and how often the smoker is opened can shift total cook time by hours on a long smoke.
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