Smoking Time By Weight Calculator
Pork shoulder / brisket / ribs at 225°F: 60-90 min/lb depending on cut.
Result
Smoke time
12h 0m
Smoker 225°F · pull at internal 195°F.
- Cutshoulder
- Weight8 lb
- Min/lb90
- Total minutes720
- Time12h 0m
- Smoker temp225°F
- Pull temp195°F internal
Step-by-step
- 8 lb × 90 min/lb = 720 min.
- Smoker held at 225°F. Pull at 195°F internal — collagen melts.
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
Surface moisture evaporates and cools the meat (evaporative cooling). Internal temp plateaus 1-3 hours then continues climbing.
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