Smoking Time By Weight Calculator

Pork shoulder / brisket / ribs at 225°F: 60-90 min/lb depending on cut.

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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?+
Surface moisture evaporates and cools the meat (evaporative cooling). Internal temp plateaus 1-3 hours then continues climbing.
Should I wrap?+
Yes for time-critical cooks. Wrapping at the stall (165-170°F) speeds finish by 2-3 hours. Pure-bark purists don't wrap and accept the time.
How is brisket different from shoulder?+
Brisket dries out easier — narrower window. Shoulder is more forgiving. Both want 195-203°F internal but brisket wants probe-tender feel.
What wood?+
Hickory: classic / strong. Apple or cherry: mild + fruity. Mesquite: aggressive (tx beef). Oak: middle ground / brisket.
Pellet smoker vs. offset?+
Same recipe, similar times. Pellets are easier to maintain temp; offset gives stronger smoke flavor and is harder to use.

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