WeekendBrisket on a bone
Texas plate ribs
6–8 hr · Post oak or hickory
Pellet pitmaster
Fire, smoke, and the number that matters.
Internal temps, full recipes, and YouTube cook-alongs built for a pellet grill.
Recipe book
Weeknight to all-day
Weekend
WeekendCalifornia roast, Texas smoke
Santa Maria tri-tip
1.5–2.5 hr · Oak
All-dayThe most reliable all-dayer on a pellet grill
Pulled pork, bone-in butt
8–12 hr · Hickory and apple
WeeknightSkip low-and-slow. Skin needs heat.
375° whole chicken
60–90 min · Hickory or pecan
Weekend325°, butter, and a probe in the breast
Apple-wood holiday turkey
3–4.5 hr · Apple or maple
WeeknightThick-cut, 145°, a blush in the center
Reverse-sear pork chops
40–55 min · Apple
WeeknightLean steak. Fast sear. Compound butter.
Reverse-sear filet mignon
40–55 min · Oak or cherry
WeekendSkip 3-2-1. Bend test, not mush.
St. Louis spare ribs
4–5.5 hr · Hickory or cherry
WeeknightThe fastest pork roast on the grate
Apple-honey pork tenderloin
25–40 min · Apple or cherry
The board
Pull temps first. Every cut has a recipe and a YouTube cook-along.
Cut
Time
24 cuts
BeefAll day
Brisket
Packer, point & flat
203°
Probe tender
Pit 225–250°
12–16 hr
oakpost oak1 recipe
Beef4–8 hours
Beef ribs
Plate or chuck short ribs
203°
Probe tender
Pit 250–275°
6–8 hr
oakpost oak1 recipe
Beef4–8 hours
Prime rib
Rib roast, bone-in or boneless
130°
Medium-rare
Pit 225–250°
3–5 hr + sear
oakpecan1 recipe
BeefUnder 90 min
Ribeye
Steak, bone-in or boneless
132°
Medium-rare
Pit 225–250°
45–75 min
oakmesquite1 recipe
BeefUnder 90 min
Filet mignon
Tenderloin steak
130°
Medium-rare
Pit 225–250°
35–55 min
oakcherry1 recipe
Beef2–4 hours
Tri-tip
Bottom sirloin
132°
Medium-rare
Pit 225–350°
1.5–2.5 hr
oakmesquite1 recipe
Beef4–8 hours
Chuck roast
Shoulder roast, 3–5 lb
205°
Probe tender
Pit 250–275°
5–7 hr
oakhickory1 recipe
BeefUnder 90 min
Burgers
Ground beef, smash or thick
160°
USDA done
Pit 400–500°
8–15 min
hickorymesquite1 recipe
PorkAll day
Pork shoulder
Boston butt, bone-in
203°
Pull-apart
Pit 250–275°
8–12 hr
hickoryapple1 recipe
Pork4–8 hours
Spare ribs
St. Louis cut
198°
Bend test
Pit 225–275°
5–6 hr
hickoryapple1 recipe
Pork2–4 hours
Baby back ribs
Loin back ribs
195°
Bend test
Pit 225–275°
4–5 hr
applecherry1 recipe
Pork2–4 hours
Pork loin
Center-cut roast
145°
Just blush
Pit 225–350°
1.5–2.5 hr
applecherry1 recipe
PorkUnder 90 min
Pork chops
Thick-cut, bone-in
145°
USDA + rest
Pit 225–450°
35–50 min
applecherry1 recipe
PorkUnder 90 min
Pork tenderloin
Whole tenderloin
145°
Just blush
Pit 350–400°
25–40 min
applecherry1 recipe
Poultry2–4 hours
Whole chicken
3.5–5 lb bird
160°
Breast done
Pit 350–400°
60–90 min
applepecan1 recipe
Poultry2–4 hours
Chicken thighs
Bone-in, skin-on
180°
Dark-meat tender
Pit 350–400°
45–70 min
pecanapple1 recipe
Poultry2–4 hours
Chicken wings
Party wings or flats & drums
185°
Crisp & tender
Pit 375–425°
40–55 min
hickorypecan1 recipe
Poultry4–8 hours
Whole turkey
12–16 lb bird
160°
Breast done
Pit 300–350°
3–4.5 hr
maplepecan1 recipe
PoultryUnder 90 min
Duck breast
Moulard or Pekin, skin-on
131°
Medium-rare
Pit 225–400°
30–45 min
cherryalder1 recipe
Lamb4–8 hours
Leg of lamb
Bone-in or boneless roast
133°
Medium-rare
Pit 250–325°
2.5–4 hr
oakpecan1 recipe
LambUnder 90 min
Lamb chops
Loin or rib chops
132°
Medium-rare
Pit 400–500°
12–20 min
oakpecan1 recipe
GameUnder 90 min
Venison
Backstrap or steak
127°
Rare to medium-rare
Pit 225–450°
30–50 min
oakalder1 recipe
SeafoodUnder 90 min
Salmon
Fillet or side
125°
Just set
Pit 180–225°
25–45 min
alderapple1 recipe
SeafoodUnder 90 min
Shrimp
Large or jumbo, peeled
140°
Opaque
Pit 375–450°
6–12 min
alderapple1 recipe