Smoking Time Calculator
Plan your cook backwards from dinner time. Times are estimates, so always cook to internal temperature, not the clock.
Result
- Estimated cook time
- 15 hours
- Plus rest
- 1-2 hours
- Target finish
- 195-205°F probe tender
- USDA safe minimum
- 145°F + 3 min rest
Large cuts can stall for hours around 150-170°F. Leave a buffer, and rest brisket and shoulder wrapped for at least an hour.
How this calculator works
Typical rates at 225°F: brisket about 1.25 h/lb, pork shoulder about 1.5 h/lb, turkey about 30 min/lb, chicken about 50 min/lb. Higher smoker temperatures shorten this by roughly 15% at 250°F and 25% at 275°F. Finish temperatures for tenderness sit well above USDA minimums for safety.
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