Advertisement
Enter Your Details
Cook Time
—
Pull Temp
—
Internal temperature
Rest Time
—
Wrapped in foil/butcher paper
Smoker Temp
—
Target pit temperature
Total Time (cook + rest)
—
Advertisement
Quick Reference Guide
| Cut | Temp (°F) | Time/lb | Pull at |
|---|---|---|---|
| Brisket | 225–250°F | 1–1.5 hrs | 195–205°F |
| Pork Butt | 225–250°F | 1.5–2 hrs | 195–205°F |
| Baby Back Ribs | 225°F | 4.5–5 hrs total | 190–203°F |
| Spare Ribs | 225°F | 5–6 hrs total | 190–203°F |
| Whole Chicken | 250–275°F | 2.5–4 hrs total | 165°F |
| Whole Turkey | 225–250°F | 30–45 min/lb | 165°F |
| Pork Loin | 225–250°F | 1.5–2 hrs | 145°F |
| Beef Short Ribs | 250°F | 8–10 hrs total | 200–205°F |
| Salmon | 200–225°F | 1–3 hrs total | 145°F |
| Lamb Shoulder | 225–250°F | 1.5–2 hrs | 195–205°F |
How to Use This Calculator
Select your cut of meat, enter the raw weight, and choose your target smoker temperature.
The calculator estimates total active smoking time based on average cook rates for each cut,
adjusted for your pit temperature. Always use a reliable meat thermometer — the internal
temperature listed is your real finish line, not the clock.
Why rest time matters: Resting allows the
juices to redistribute through the meat. Skip it and you'll lose all that moisture when
you slice. Wrap in butcher paper or foil and let it sit in a cooler to hold temperature.