Smoking Time By Weight Calculator
Pork shoulder / brisket / ribs at 225°F: 60-90 min/lb depending on cut.
Result
How to use this calculator
- Pick cut.
- Enter weight.
- Plan based on time + 1-2 hr rest.
- Use probe to confirm doneness.
About this calculator
Smoking is low-and-slow: 225°F bath, 75-90 min/lb for tough cuts. Pork shoulder finishes at 195-203°F internal (collagen breaks down to gelatin). Brisket is ready at 203°F or "probe-tender" — when probe slides in like warm butter. The "stall" happens around 165°F when surface evaporation cools the meat for hours; the standard fix is wrapping in butcher paper or foil ("Texas crutch") to push through. Always rest after pulling: 30-60 min wrapped, 1-2 hr in cooler is even better.
Frequently asked
Why does it stall at 165°F?+
Should I wrap?+
How is brisket different from shoulder?+
What wood?+
Pellet smoker vs. offset?+
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