Meat Smoking Time Calculator

Meat Smoking Time depends on the type of meat, its weight, the smoker temperature, and whether the cut is bone-in or boneless.

General rule of thumb: Most smoked meats require approximately 1 to 1.5 hours per pound (2 to 3 hours per kilogram) at a smoker temperature of 225°F (107°C).

Common smoking times at 225°F (107°C):

• Brisket: 1-1.25 hours per pound (2-2.75 hours per kg). A 12 lb brisket takes 12-15 hours.
• Pork shoulder/butt: 1.5 hours per pound (3.3 hours per kg). An 8 lb shoulder takes about 12 hours.
• Ribs (baby back): 5-6 hours total regardless of weight
• Ribs (spare ribs): 6-7 hours total
• Whole chicken: 3-4 hours total (about 45 min per pound / 1.5 hours per kg)
• Turkey breast: 30-40 minutes per pound (1-1.5 hours per kg)
• Pork loin: 45-60 minutes per pound (1.5-2 hours per kg)

Temperature adjustments:

• At 250°F (121°C): reduce time by about 15-20%
• At 275°F (135°C): reduce time by about 25-30%
• Higher temperatures cook faster but may produce less smoke ring

The stall: Large cuts like brisket and pork shoulder often hit a temperature “stall” around 150-170°F (65-77°C) internal temperature. During the stall, evaporative cooling slows the temperature rise for 2-6 hours. Wrapping in butcher paper or foil (the “Texas crutch”) can push through the stall faster.

Always use a meat thermometer. Time estimates are guides, but internal temperature is the true measure of doneness. Target internal temperatures: brisket 195-205°F (90-96°C), pork shoulder 195-205°F (90-96°C), chicken 165°F (74°C).