Smoking Meat Time Calculator
Estimate how long to smoke brisket, pork shoulder, ribs, chicken or turkey by weight and pit temperature.
How it works
time = weight × minutes-per-lb × (225 ÷ pit °F) · brisket/pork ≈ 90 min/lb, chicken ≈ 30, turkey ≈ 35, ribs ≈ fixed 6 h
Low-and-slow smoking runs on a rough per-pound rate at a 225–250 °F pit: about 90 minutes a pound for brisket and pork shoulder, far less for poultry, and a fixed window for ribs, which are thin enough that weight barely matters. A hotter pit cooks proportionally faster, so the estimate scales inversely with temperature. Treat any figure as a planning window only — the real endpoint is the internal temperature and probe feel, not a stopwatch.
Worked example
A 12 lb brisket at 225 °F: 12 × 90 = 1,080 minutes, about 18 hours, with a planning window of roughly 15–21 hours. Pull it when the thickest point reads about 203 °F and a probe slides in with no resistance, then rest it wrapped for at least an hour.
Frequently asked questions
What is the "stall" and should I plan for it?
Around 150–170 °F internal, evaporative cooling from the meat surface matches the heat coming in, and the temperature flatlines for one to several hours. It is normal. You can wait it out or "wrap" the meat in foil or butcher paper (the Texas crutch) to push through faster.
Why cook to temperature instead of time?
Every cut, cooker and piece of meat differs, so per-pound math only gets you a window. Brisket and pork shoulder are done by feel — probe-tender around 200–205 °F — while poultry is strictly a food-safety number: 165 °F in the breast. A leave-in probe thermometer is essential.
Should I start earlier than the estimate says?
Yes. Big cuts finish unpredictably and rest well, so pros aim to finish early and hold the meat wrapped in a cooler for 1–4 hours. Finishing late with hungry guests is the worse failure mode — plan a cushion.
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This calculator is for educational purposes. Double-check important results before acting on them.