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Smoking Time Calculator
Pick your meat, enter the weight, and get an estimated smoking time with fuel needs and wrap timing.
1. Choose Your Meat
Frequently Asked Questions
What temperature should I smoke brisket at?
Most pitmasters smoke brisket at 225 to 250 degrees Fahrenheit. Lower temperatures (225F) produce a more tender result but take longer. Higher temperatures (275F) can reduce cook time but require more attention to avoid drying out the meat.
What is the stall and how do I get through it?
The stall occurs around 150-170 degrees Fahrenheit when evaporative cooling slows temperature rise. You can push through by wrapping the meat in butcher paper or foil (the Texas crutch), or simply wait it out. The stall can last 2-6 hours.
What type of wood is best for smoking?
It depends on the meat. Hickory and oak are versatile all-rounders. Fruitwoods like apple and cherry are milder and great for poultry and pork. Mesquite is very strong and best used sparingly or for quick grilling rather than long smokes.
How much charcoal or pellets do I need for a long smoke?
For a standard kettle or offset smoker, plan about 1 pound of charcoal per hour of cooking. For pellet smokers, estimate 1 to 2 pounds of pellets per hour depending on temperature and weather conditions.
Should I wrap my meat during smoking?
Wrapping (the Texas crutch) speeds up cooking and helps retain moisture, but it softens the bark. Butcher paper is a good compromise that retains more bark texture than foil. Wrapping is most beneficial for brisket and pork butt.