Disclaimer
Last updated 2026-08-14
Cook times are estimates, and the spread is wide
Every hours-per-pound figure, planning window and schedule on this site is a heuristic. Real cooks move by 25 percent or more with ambient temperature, wind, humidity, how often the lid opens, the individual animal, and whether the cut is wrapped. Thickness moves a cook more than weight does: a thick twelve pound brisket takes longer than a flat fourteen pound one.
Plan against the slow end of any window. If a cook finishes early, holding it wrapped in a dry cooler above 140°F solves the problem. If it finishes late, nothing solves it.
Texture targets are not safety targets
Many pages here name a pull temperature well above any safe minimum. Brisket, pork shoulder, beef short ribs, chuck and lamb shoulder are commonly taken to roughly 200°F to 205°F because collagen only renders into gelatin above about 195°F. That is a texture decision. Those cuts are microbiologically safe many hours earlier, at 145°F with a three minute rest.
That relationship never runs the other way. A high texture target does not make a safety floor optional, and no page on this site should ever be read as permission to serve poultry below 165°F or ground meat below 160°F.
USDA safe minimum internal temperatures
These are published USDA FSIS figures. They are not our opinion, we do not adjust them, and they apply regardless of anything else on this site.
| Food | Safe minimum | Rest | Note |
|---|---|---|---|
| Poultry, all of it | 165°F | None required | Whole birds, parts, ground poultry and stuffing inside a bird. There is no rare chicken. |
| Ground meats: beef, pork, lamb, veal | 160°F | None required | Grinding spreads surface bacteria through the whole mass, so the interior must reach temperature. |
| Whole cuts: beef, pork, lamb, veal | 145°F | 3 minutes | Steaks, chops and roasts. The 3 minute rest is part of the requirement, not an optional extra. |
| Fish and shellfish | 145°F | None required | Or cook until the flesh is opaque and separates easily with a fork. |
| Ham, fresh or uncooked smoked | 145°F | 3 minutes | Raw ham that you are cooking yourself, as opposed to reheating. |
| Ham, fully cooked, being reheated | 165°F | None required | USDA allows 140F only for ham repackaged in a USDA-inspected plant. Reheat everything else to 165F. |
| Egg dishes | 160°F | None required | Casseroles, quiches and anything with beaten egg as a binder. |
| Leftovers and casseroles | 165°F | None required | Including anything you smoked yesterday and are bringing back up to serving temperature. |
Always check the current figures at USDA FSIS, which is the authority. If you are cooking for anyone pregnant, very young, elderly or immunocompromised, cook to these minimums rather than to a preference-based doneness temperature.
The danger zone and the 4 hour rule
Bacteria multiply fastest between 40°F and 140°F. Food must not spend more than 4 hours in total in that band across its entire life, counting thawing, preparation, cooking, resting and serving added together, and only 2 hours if the surrounding air is above 90°F. Thaw in the refrigerator, never on a counter. Cool leftovers quickly in shallow containers and reheat to 165°F.
Measure with a calibrated thermometer
Probe the thickest part of the cut, away from bone and away from fat seams, and confirm more than one spot on a large piece. The dial thermometer built into a smoker door reads the air near the door rather than the food, is commonly 20°F to 50°F out, and cannot be calibrated. Check your instrument in an ice bath: crushed ice topped with water, stirred, and probed in the middle should read 32°F.
Curing salts, cold smoking and preservation
Any recipe involving a curing salt containing sodium nitrite, including bacon, pastrami and fair-style turkey legs, must use it at exactly the rate printed on the packet. Never improvise, scale by eye or substitute a curing salt for table salt or the reverse. Curing and cold smoking carry risks, including Clostridium botulinum, that ordinary hot cooking does not, and this site does not publish cold-smoking procedures for that reason.
Allergies, diet and medical advice
Nothing here is medical or dietary advice. Rubs, brines, sauces and commercial products may contain allergens, and ingredient formulations change without notice. Check the packaging on anything you buy and consult a qualified professional about your own circumstances.
Equipment, fire and carbon monoxide
The manufacturer's instructions for your cooker always govern and override any general guidance here. Never operate a charcoal, pellet, wood or gas cooker indoors, in a garage, on a covered porch or in any enclosed or partially enclosed space: they produce carbon monoxide, which is odourless and has killed people doing exactly that. Keep cookers clear of walls, eaves, railings and anything combustible. Grease fires are smothered by cutting the air supply and closing every vent, never with water. Dispose of ash only when it is completely cold, into a metal container.
Gear guidance
We do not test gear in person. We compare published manufacturer specifications, capacity and temperature ranges, materials, warranty terms and verified owner reviews, and we never claim hands-on experience we do not have. Specifications, availability and prices change, so confirm current details with the manufacturer or retailer before buying. See the affiliate disclosure for how the site is funded.
No warranty, and limitation of liability
This site is provided on an "as is" basis without warranties of any kind, express or implied, including any implied warranty of accuracy, fitness for a particular purpose or merchantability. To the fullest extent permitted by law, SmokerCalc.com and its operators accept no liability for any loss, damage, illness or injury arising from the use of, or reliance on, anything published here. You are responsible for the food you cook and serve.
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