Smoking is cooking low and slow with wood smoke, which breaks down tough connective tissue into tender, flavorful meat. The smoker runs low — typically 225–250°F — for hours.
Cook to temperature, not time
Tough cuts need to reach high internal temps so collagen melts into gelatin:
| Cut | Pull temp |
|---|---|
| Brisket | ~200–205°F |
| Pork shoulder (pulled pork) | ~195–205°F |
| Ribs | ~195–203°F (bend test) |
| Poultry | 165°F |
The stall, and the smoke
Around 150–170°F internal, the temperature can plateau for hours as surface moisture evaporates and cools the meat — this “stall” is normal, and many cooks wrap the meat in foil or butcher paper (the “Texas crutch”) to push through it. Match the wood to the meat — milder fruit woods (apple, cherry) for poultry and pork, stronger hickory or oak for beef — and aim for thin blue smoke, not thick white, which turns food bitter. Rest the meat well before slicing.
Frequently asked questions
What temperature do I smoke at? Usually 225–250°F.
What is the stall? A long temperature plateau from evaporative cooling — wrap to power through it.
When is brisket done? By feel and temperature, around 200–205°F.
Keep a water pan in the smoker to stabilize temperature and add humidity, which helps the surface stay moist and take on smoke. And resist opening the lid too often — every peek dumps heat and adds time to an already long cook.