Our cooking charts needs to be used used for estimated time and temperature.

Chicken Cooking Chart for Time and Temperature

Oven Temperature Time per Pound (approx.) Total Time Example Source Notes
250°F 75 minutes per pound 4 lb chicken: ~5 hours   Rotisserie-style method
350°F 20–25 minutes per pound 4 lb chicken: ~1 hr 20 min to 1 hr 40 min Allrecipes (20 min/lb), Perdue classic (25 min/lb); FoodSafety.gov gives 1 1/4–1 1/2 hr for 3–4 lb
375°F 20 minutes per pound + 15 min standing 5 lb chicken: ~1 hr 40 min + resting  for 5–8 lb chickens
400°F 15 minutes per pound 4.5 lb chicken: ~67 minutes A Family Dinner Project
425°F 16–20 minutes per pound 3 lb chicken: ~50–60 minutes  for crispier skin
450°F (spatchcock) 12 minutes per pound 4 lb chicken: ~48 minutes  spatchcock method

 

Steak Cooking Chart for Time and Temperature

Thick-Cut Steak Chart (Reverse Sear Method)
Low-Heat Smoker/Oven Temp: 225°F (107°C)

Doneness     | Pull From Low Heat At | Final Target (After Sear)  | Center Color
-------------|-----------------------|----------------------------|-------------------------
Rare         | 105°F (41°C)          | 120°F–125°F (49°C–52°C)    | Cool, bright red center
Medium-Rare  | 115°F (46°C)          | 130°F–135°F (54°C–57°C)    | Warm, pinkish-red center
Medium       | 125°F (52°C)          | 140°F–145°F (60°C–63°C)    | Hot, pink center
Medium-Well  | 135°F (57°C)          | 150°F–155°F (66°C–68°C)    | Mostly brown, slight pink
Well Done    | 145°F (63°C)          | 160°F+ (71°C+)             | All brown, firm texture

Expected Low-Heat Timelines (At 225°F):
* 1.5-inch thick steak: 45 to 60 minutes
* 2-inch thick steak: 60 to 85 minutes

Critical Cooking Rules:
1. Carryover Cooking: Steaks rise 5°F to 7°F after the final sear. The pull temperatures account for this.
2. Thickness Rule: Do not use reverse sear for steaks under 1.5 inches thick.
3. Post-Cook Rest: Reverse-seared steaks do not need a long rest and can be sliced almost immediately.

Brisket Cooking Chart for Time and Temperature 

To find your total estimated cooking time, multiply the brisket's weight (in pounds) by the time range listed below.

Smoker/Oven Temp Cook Time Per Pound Best For... Notes
225°F (107°C) 1.5 to 2 hours Max smoke flavor Heavy bark, long stall
250°F (121C) 1 to 1.5 hours Traditional Texas style Best balance of time & bark
275°F (135°C) 45 to 60 minutes Faster cooks Great fat rendering
300°F (149°C) 30 to 45 minutes "Hot and Fast" style Must wrap to prevent drying
Practical Estimation Examples
  • 10 lb Brisket at 225°F: 15 to 20 hours total cook time.
  • 12 lb Brisket at 250°F: 12 to 18 hours total cook time.
  • 14 lb Brisket at 275°F: 10.5 to 14 hours total cook time.

Pork Butt Cooking Chart for Time and Temperature 

Pork butt has a high fat and collagen content, requiring a long cook to break down for pulling. Multiply your meat's weight by the time listed below.

Smoker/Oven Temp Cook Time Per Pound Best For... Notes
225°F (107°C) 1.5 to 2 hours Deep smoke ring Long stall, very dark bark
250°F (121°C) 1 to 1.5 hours Competition standard Great balance of speed and bark
275°F (135°C) 45 to 60 minutes Backyard favorite Speeds up the cook safely
300°F (149°C) 30 to 45 minutes Turbo pulled pork Must wrap early to preserve moisture

Practical Estimation Examples

    •  8 lb Pork Butt at 225°F: 12 to 16 hours total cook time.
    • 8 lb Pork Butt at 250°F: 8 to 12 hours total cook time.
    • 10 lb Pork Butt at 275°F: 7.5 to 10 hours total cook time.
    3 Key Differences from Brisket
    1. Higher Target Temp: Pulling pork requires a slightly higher final internal temp than brisket, usually 203°F to 207°F, so the bone slides out cleanly.
    2. Forgiving Nature: Pork butt has massive internal fat pockets. It rarely dries out if you accidentally overshoot your cooking temperature.
    3. The Foil Wrap: Wrapping pork butt in heavy-duty aluminum foil with a splash of apple juice or cider vinegar at 165°F is highly recommended to trap moisture and power through the stall.

    Pork Ribs (Baby Back vs. St. Louis Spare Ribs)

    Ribs are unique because they are not measured by the pound. Instead, users search for the popular "3-2-1 method chart" (3 hours unwrapped, 2 hours wrapped, 1 hour sauced).

    Cut Smoker/Oven Temp Expected Cook Time Target Internal Temp
    Baby Back Ribs
    		 225°F (107°C) 4 to 5 hours Cook until bendy (~195°F)
    St. Louis Spare Ribs
    		 225°F (107°C) 5 to 6 hours Cook until bendy (~195°F)
    Hot & Fast Ribs
    		 275°F (135°C) 3 to 4 hours Cook until bendy (~195°F)

     

    Beef Ribs ("Dino" Plate Ribs)

    Meat Smoker/Oven Temp Expected Cook Time Target Internal Temp
    Beef Plate Ribs
    		 250°F (121°C) 6 to 8 hours 203°F (95°C)