Smoking Time Calculator
Select your cut, enter the weight, and get an estimated cook time, target internal temp, and stall warning. Add a serving time and we'll tell you exactly when to fire up the smoker.
Cook Time
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estimated range
Target Temp
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pull at this temp
Rest Time
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before slicing
Total Time
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cook + rest (high end)
Start Smoking By
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Calculated using the high end of the estimated cook time plus maximum rest — built-in buffer. If it finishes early, wrap tightly in butcher paper and towels and hold in a dry cooler. A packer brisket or pork butt will stay above 140°F for 4+ hours this way.
The Stall Is Coming
Expect the internal temperature to plateau around — and hold there for 1–4 hours. Surface moisture is evaporating and keeping the meat cool — the same process that makes you sweat. It is not stuck. Do not crank the temperature.
Estimated Protein Yield
See protein per dollar for this cut → Meat Value CalculatorPitmaster Notes
Quick Reference: All 16 Cuts
Times are at the listed reference temperature. Use the calculator above to adjust for your smoker temp.
| Cut | Smoker °F | Time | Target °F | Rest |
|---|---|---|---|---|
| Beef | ||||
| Whole Brisket (Packer) | 250 | 60–90 min/lb | 203°F | 30–60 min |
| Brisket Flat | 250 | 60–75 min/lb | 203°F | 30–60 min |
| Beef Plate Ribs (Short Ribs) | 275 | 45–60 min/lb | 203°F | 15–30 min |
| Chuck Roast | 275 | 45–60 min/lb | 200°F | 15–30 min |
| Tri-Tip | 250 | 30–40 min/lb | 135°F (medium-rare) | 10–15 min |
| Pork | ||||
| Pork Butt / Shoulder | 250 | 60–90 min/lb | 203°F | 30–60 min |
| Pork Spare Ribs | 250 | 5–6 hrs | 195–203°F | 10–15 min |
| Baby Back Ribs | 250 | 4–5 hrs | 195–203°F | 10–15 min |
| Pork Belly (Burnt Ends) | 275 | 3–4 hrs | 200°F | 10 min |
| Pork Tenderloin | 275 | 20–30 min/lb | 145°F | 10 min |
| Poultry | ||||
| Whole Chicken | 275 | 30–45 min/lb | 165°F (breast) | 15–20 min |
| Chicken Quarters | 275 | 1.5–2 hrs | 175°F (thigh) | 10 min |
| Turkey Breast | 275 | 30–40 min/lb | 165°F | 20–30 min |
| Whole Turkey | 275 | 30–40 min/lb | 165°F (breast) | 30–45 min |
| Seafood | ||||
| Salmon Fillet | 225 | 45–60 min | 145°F | 5 min |
| Smoked Trout | 225 | 1–1.5 hrs | 145°F | 5 min |
All times assume a steady, calibrated smoker. Always verify with a meat thermometer — time is a guide, temperature is the truth.
From Someone Who's Burned a Few Briskets
- 01
Time is a guide, temperature is the truth. Your smoker runs hot, your wood burns different, your meat is thicker. None of that changes what 203°F feels like. Buy a good instant-read thermometer. It pays for itself the first cook.
- 02
"If you're lookin', you ain't cookin'." Every time you open the lid you lose heat and add time. On a long brisket cook, check the temp no more than once an hour. Trust the process.
- 03
Rest is not optional. The juices redistribute during rest. Slice a brisket straight off the smoker and watch the cutting board flood with moisture — it's gone forever. Wrap it and wait. Minimum 30 minutes, ideally an hour.
- 04
Add 1–2 hours of buffer on brisket and pork butt. These cuts are notoriously variable. A brisket done 2 hours early and resting in a cooler is a win. A brisket not done when guests arrive is a disaster. Always use the high end of the estimate.
- 05
Butcher paper over foil for bark. Foil traps steam and softens the crust. Butcher paper is breathable — it helps push through the stall without steaming the bark into mush.
- 06
Smoked meat freezes exceptionally well. Smoke the whole packer brisket even if it's just two of you. Slice, vacuum seal in portions, freeze. Reheated smoked brisket beats most restaurants' fresh brisket.
Related Tools
Educational and informational purposes only. Not medical or nutritional advice. Cook times are estimates — always use a calibrated meat thermometer and follow USDA safe internal temperature guidelines. Consult your healthcare provider before making dietary changes.