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Smoking Times

Smoking times and temperatures for 50+ cuts of beef, pork, poultry, fish and lamb, plus the stall, the wrap and the rest that stretch the clock.

When to Wrap a Brisket: Every Published Number Is Someone Else’s Pit photo · when-to-wrap-a-brisket-every-published-number-is-someone-elses-pit
BBQ Techniques

When to Wrap a Brisket: Every Published Number Is Someone Else’s Pit

The published answers run from 150 degrees to 185. The same pages that hand you a number then tell you to ignore it and look at the bark. Both instructions are honest. They cannot both be followed, because breaking the stall and protecting the bark want opposite timing.

Updated Oct 2026

How Long to Smoke Ribs: 3 Hours and 6 Hours Are Both Right photo · how-long-to-smoke-ribs-3-hours-and-6-hours-are-both-right
Pork

How Long to Smoke Ribs: 3 Hours and 6 Hours Are Both Right

Nine results, times running from three hours to six for the same rack, with pits no more than fifty degrees apart. The spread is real and everyone in it is correct, because a rack of ribs is thin enough that almost none of that clock is the meat heating up.

Updated Oct 2026

Brisket Stall: The Temperature Everyone Quotes Is a Reading of Your Air, Not Your Meat photo · brisket-stall-the-temperature-everyone-quotes-is-a-reading-of-your-air-not-your-meat
BBQ Techniques

Brisket Stall: The Temperature Everyone Quotes Is a Reading of Your Air, Not Your Meat

Google's answer box gives the stall as 150 to 170 degrees. Its own first page carries reports of 130, 145, 150, 180, and a second plateau near 195. That spread is not noise, and it is not the meat. It is a reading of the air in your pit.

Updated Oct 2026