Meat Smoking Time Calculator
Smoke times, temps and a “light the smoker by” time per cut.
Used for weight-based cuts like brisket and pork shoulder.
225°F / 110°C is the classic low-and-slow. Hotter cooks faster.
- Estimated smoke time
- 14 hr 42 min
- Smoker temperature
- 110°C
- Pull at (internal)
- 96°C
- Rest
- 60 min
- Weight
- 5 kg
- Smoking is done by internal temperature, not the clock — start probing about an hour early.
- Expect a stall around 65°C–77°C where the temperature flatlines for 1–2 hours. Wrapping in foil or butcher paper pushes through it faster — toggle it on to see the shorter time.
- For brisket, pork shoulder and ribs, “probe tender” (the probe slides in like butter) matters as much as the number.
Saved setups
Save your settings to reuse them later. They’re stored only on this device — nothing is uploaded.
What is the Meat Smoking Time Calculator?
Low-and-slow smoking lives and dies by timing, and this calculator gives you a realistic plan for every popular cut. Pick the meat, enter its weight, and get the estimated smoke time, the smoker temperature and the internal temperature to pull it at. Enter your serve time and it tells you when to light the smoker — including a buffer for the notorious “stall” and a proper rest. It covers brisket, pork shoulder, ribs, chicken, turkey, beef ribs, tenderloin and salmon.
How to use the Meat Smoking Time Calculator
- 1 Choose the cut you’re smoking and enter its weight.
- 2 Set your smoker temperature, or toggle wrap to push through the stall faster.
- 3 Optionally set your serve time to get a “light the smoker by” time.
- 4 Cook to the internal temperature shown and rest before slicing.
Frequently asked questions
How long does it take to smoke a brisket? +
Roughly 75–90 minutes per pound at 225 °F (110 °C), so a 12 lb brisket can take 15–18 hours. Always cook to an internal temperature of about 203 °F (96 °C) and “probe tender”, not the clock.
Why does the calculator add a buffer to the start time? +
Smoking can stall for an hour or two as surface moisture evaporates and cools the meat. The buffer — plus resting in a cooler, which holds heat safely — means you’re never scrambling to finish on time.
How accurate are the results? +
The figures come from standard, tested references (USDA FoodData Central and King Arthur Baking) and are excellent starting points. Ovens, ingredients and equipment vary, so treat the numbers as a reliable guide and adjust to taste and doneness.
Is this calculator free, and does it send my data anywhere? +
Yes — it’s completely free and runs entirely in your browser. Nothing you type is uploaded or stored on a server; the maths happens on your device, even offline once the page has loaded.