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Smoke Time Calculator
Estimate smoking duration by meat type, weight, and smoker temperature. Always verify with a meat thermometer.
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Smoking Tips
Use a meat thermometer. Time estimates are guidelines. Internal temperature is the only reliable way to know when meat is done.
The stall is normal. Large cuts like brisket and pork butt often stall around 150-170°F for hours. You can wrap in butcher paper or foil (the "Texas crutch") to push through it.
Rest your meat. After smoking, rest brisket and pork butt for at least 30-60 minutes (wrapped in foil and towels in a cooler). This redistributes juices and can take internal temp up 5-10°F.
Keep the lid closed. Every time you open the smoker you add 15-30 minutes to cook time. "If you're lookin', you ain't cookin'."
Wood choice matters. Hickory and oak for beef, applewood and cherry for pork and poultry, mesquite for short smokes. Avoid over-smoking — thin blue smoke is ideal, not thick white billows.