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Smoking Time Calculator
Quick answer: Multiply the meat's weight by a planning rate in minutes per pound, then add a generous range because real cooks vary. The result is only a schedule guess. Food is done when a thermometer shows at least the USDA FSIS safe minimum internal temperature for that meat, checked in the thickest part, not when the timer ends.
How it works
Cook time = weight (lb) × your planning minutes per lb. We then widen the answer by the uncertainty you choose (±20% by default), because two briskets of the same weight can finish hours apart. Pit temperature, wrapping, meat thickness, fat cap, how often the lid opens, wind and outside temperature all move the clock. The minutes-per-lb box is yours to set: use your own notes from past cooks, or the rough starting points on our smoking times and temperatures chart. The calculator also shows the USDA FSIS safe minimum for the category you pick, straight from the USDA FSIS safe minimum internal temperature chart.
Thermometer, not time: always confirm doneness with a food thermometer. Time tells you when to start checking.
Worked example
Figures below are illustrative examples (2026-10-29), not quotes or guarantees.
Assumptions: a 12 lb beef brisket, a planning rate of 60 min/lb (a made-up input for the example), ±20% uncertainty. Centre estimate: 12 × 60 = 720 min = 12 h; range about 9 h 36 min to 14 h 24 min. Plan the day around the long end, then use the serve-time planner.
FAQ
Why such a wide range?
Because meat does not cook on a schedule. Plateaus like the stall can add hours.
What temperature means it is safe?
The USDA FSIS minimum for the category, shown with your result. Texture targets for tough cuts are often higher; see food safety temps.
Does wrapping change the time?
Often it shortens the cook. Lower your minutes per lb based on your own experience if you wrap.
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