Meat Smoking Time Calculator

Free BBQ smoking calculator for brisket, ribs, pork butt, chicken, turkey, and more. Enter your meat, weight, and serve time to get the exact start time, smoke time at the right pit temperature, and rest time for a perfect cook.

How It Works

  1. Choose your meat — brisket, pork butt, ribs, whole chicken, turkey, and more.
  2. Enter the weight and the time you want to serve.
  3. Get your exact start time, smoke time at the right pit temp, and rest time.

Smoking Times and Temperatures

MeatSmoker TempTimePull Temp
Brisket225–250°F1–1.5 hrs/lb (12–18 hrs typical)203–205°F
Pork Butt / Shoulder225–250°F8–14 hrs200–205°F
Baby Back Ribs225–250°F5–6 hrs190–203°F (bend test)
Spare Ribs / St. Louis225–250°F6–7 hrs195–203°F
Whole Chicken250–275°F3–4 hrs165°F breast / 175°F thigh
Beef Short Ribs250–275°F8–10 hrs205–210°F
Whole Turkey275°F5–7 hrs165°F breast / 175°F thigh
Salmon Fillet225°F45 min – 2 hrs125–145°F
Leg of Lamb225–250°F4–6 hrs135°F (medium-rare)
Ham (Bone-In or Boneless)225–250°F1.5–4 hrs140°F

Frequently Asked Questions

How long does it take to smoke a brisket?

At 225°F, plan roughly 1 to 1.5 hours per pound, so a 12 lb packer brisket takes 12–18 hours plus 1–2 hours of rest. Cook to an internal temperature of around 203°F, not to time alone.

How long should smoked meat rest?

Big cuts like brisket and pork butt need at least 1 hour of rest and can hold wrapped in a cooler for 2–4 hours. Ribs and chicken need only 10–15 minutes.

What is the brisket stall?

Around 150–170°F internal, evaporative cooling pauses the temperature rise for 2–6 hours. It's normal. Wrapping in butcher paper or foil speeds through it.

What temperature should I smoke meat at?

225–250°F is the classic low and slow range for brisket, pork butt, and ribs. Poultry does better at 275–325°F for crispy skin and food safety.