Brisket, Ribs and Salmon at Home

Updated January 2026 | Actual smoke times from my Weber Smokey Mountain

My Failure: First brisket took 18 hours and was still tough. I did not wrap it – the stall lasted 6 hours at 165F. Now I wrap in butcher paper at 165F and finish in 12-14 hours total. Live and learn.

My actual smoke times (not estimates – logged from real cooks):

• Pork butt (8 lbs): 14 hours at 225F, wrapped at 165F
• Brisket (12 lbs): 12-14 hours at 250F, wrapped at 165F, done at 203F
• Baby back ribs: 5 hours using 3-2-1 method at 225F
• Salmon fillet: 2 hours at 180F (lower temp than meat)

Smoking Meats Guide

Mastering cooking fundamentals improves every meal you prepare. Understanding techniques builds confidence in the kitchen.

Getting Started

Start with basic equipment and techniques. Practice regularly to build skills. Learn from mistakes and adjust.

Tips for Success

Read recipes completely before starting. Prep all ingredients in advance. Taste and adjust as you cook.