Smoking beef is a delicious way to cook meat but knowing how long to smoke it can be tricky. Taking it off too early can lead to food poisoning or leaving it on too long can leave it with an unpleasant taste.

To make it easier, we’ve put together a beef smoking time chart to guide you. Learn how long to smoke different cuts of beef for the best results.

Brisket

Smoking brisket is a long, slow process that requires patience. It takes an average of 1.5 to 2 hours per pound of meat to achieve moist, tender brisket.

Ideally, you want a brisket with a fat cap (the layer of rendered fat that helps keep the meat moist) that is just under 1/4 inch thick across the top and sides. This will help to trap smoke inside the meat and provide a delicious, thick bark.

Once the brisket has reached your desired internal temperature, pull it out of the smoker but don’t unwrap it or remove the high temp cooking probe! Let it rest for about 1 hour to re-absorb the juices.

This will make your brisket easier to carve and ensure it comes out beautifully! It also means less time slicing and serving!

Chuck Roast

A pot roast (from a chuck piece of meat!) is an easy way to feed a crowd, while being inexpensive and simple. Depending on the recipe, it can take from an hour to several hours to prepare.

When it comes to preparing a smoked chuck roast, there are a few things you need to know for optimal results. First, the amount of time you need to cook it will depend on how thick or large it is.

Second, you want to make sure your smoker or grill is properly seasoned. Hickory and mesquite are two good choices, but apple or cherry wood will also give your beef a nice smoke flavor.

During the smoking process, you will need to monitor the internal temperature of your chuck roast using a probe thermometer. If the temperature goes above 190 degrees Fahrenheit, your smoked chuck roast is overcooked and will result in dry and chewy beef.

Tri-Tip

Tri-tip is a lean cut of beef that is incredibly tender and flavorful. It is also an incredibly beginner-friendly cut to smoke.

To get the most out of your smoker, it is important to know how long you need to smoke the meat. The time you need will depend on your smoker’s heat retention and the level of doneness you prefer.

Start by smoking at 225 degrees F for 1.5 to 2 hours, flipping the meat every hour. This will allow the meat to absorb the smoke and develop a thick smoke ring.

Remove from the smoker when it is 115 degrees F for rare or 135 degrees F for medium rare. Then finish by reverse searing for 3 to 4 minutes on each side, flipping again every couple of minutes.

Smoking the tri-tip in this way will ensure that it has a rich, smoke flavor, is incredibly tender and will be a hit with all your guests!

Top Round

Top round is a leaner cut of beef that can become tough easily when not cooked properly. A good way to ensure that this cut is tender and flavorful is to smoke it in a smoker.

When smoking a beef roast, it is important to keep the temperature low to allow the meat to cook slowly and to retain moisture. For this reason, we recommend using a meat probe to ensure that the roast reaches the desired internal temperature without overcooking.

We recommend that you smoke your roast for about 40 minutes per pound. This will give you a perfect medium rare result.

After the meat has smoked, it will need to be rested before it is cut into slices and served. By tenting foil over the roast, the juices will redistribute throughout the meat and make it more tender and flavorful.

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