Meat Smoking Time Calculator
Estimate smoking time for different meats.
Select meat type, enter weight, and target temperature to get estimated cook time and tips.
Estimated Smoking Time
Meat smoking time depends on the cut of meat, weight, smoker temperature, and desired internal temperature.
General rule: Most meats smoke at approximately 1–1.5 hours per pound (2–3.3 hours per kg) at 225°F (107°C).
Imperial estimates by cut (at 225°F):
- Brisket: 1–1.25 hrs/lb, target 200–205°F
- Pork butt/shoulder: 1.5–2 hrs/lb, target 195–205°F
- Pork ribs (spare): 5–6 hrs total (3-2-1 method)
- Pork ribs (baby back): 4–5 hrs total
- Chicken (whole): 45 min/lb, target 165°F
- Turkey: 30–40 min/lb, target 165°F
- Salmon: 1–3 hrs total, target 145°F
Metric estimates by cut (at 107°C):
- Brisket: 2.2–2.75 hrs/kg, target 93–96°C
- Pork butt/shoulder: 3.3–4.4 hrs/kg, target 91–96°C
- Chicken (whole): 1.65 hrs/kg, target 74°C
- Turkey: 1.1–1.5 hrs/kg, target 74°C
The stall: Large cuts (brisket, pork butt) often “stall” at 150–170°F (65–77°C) as moisture evaporates. This can last hours. Wrapping in butcher paper or foil (“Texas crutch”) helps push through.
Always use a meat thermometer. Time estimates are approximate; internal temperature is the only reliable indicator of doneness.