SmokerCookTime

Smoker Cooking Time Calculator

Pick the meat, cut, and weight. Get the exact cook time, internal temp, wrap timing, and rest. Built for new and experienced pitmasters who'd rather check a chart than scroll a recipe blog.

Quick answer

Smoking time depends on the cut and weight. Brisket needs ~75 min/lb at 225°F. Pork shoulder needs ~90 min/lb. Chicken at 275–300°F takes ~45 min/lb. Use the calculator below for your exact cut, weight, and smoker temp. Always pull at internal temperature — never by clock alone.

Smoker cook time
Rest time
Total time
Pull at internal temp
Wrap at internal temp

Free printable smoker cheat sheet

Internal temps, wrap timing, cook time per pound, and rest for all 22 cuts on this site. One page. No signup required to view — but if you want it sent to your inbox plus our occasional cook-time updates:

No spam. Unsubscribe anytime. We'll never sell your email. Or just view the cheat sheet now without signing up.

Browse by cut

Brisket — Flat Brisket — Point Brisket — Whole Packer Pork — Shoulder Bone-In Pork — Shoulder Boneless Pork — Baby Back Ribs Pork — Spare Ribs Pork — St Louis Ribs Pork — Belly Beef — Chuck Roast Beef — Short Ribs Beef — Tri-Tip Beef — Picanha Chicken — Whole Bird Chicken — Thighs Chicken — Wings Turkey — Whole Bird Turkey — Breast Lamb — Leg Lamb — Shoulder Sausage — Links Salmon — Fillet

In-depth guides

Want more than a number? The guides section has complete walkthroughs for the cuts that need them:

Ultimate Brisket Guide Ultimate Pork Shoulder Guide Ultimate Ribs Guide Wood Pairing Chart Which Smoker to Buy First All guides →

Why this calculator exists

Every BBQ blog gives you a 1,500-word story before showing the cook time. This site does the opposite: pick your cut, get the answer, see the temperature target. The cook times reflect mainstream pitmaster practice; the internal temperatures follow USDA food safety guidance for poultry and ground meats and pull-temperature norms for whole-muscle beef and lamb.

Free printable cheat sheet

Download the one-page smoker cheat sheet — every cut, internal temp, wrap timing, and rest time on a single printable page.

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Pitmaster books — the four every smoker should own

Franklin Barbecue: A Meat-Smoking Manifesto (Spiral Bound)

The bible of central Texas brisket. Aaron Franklin's full method — fire management, salt-and-pepper rub, the wrap, slicing. Spiral-bound so it stays flat at the smoker.

Franklin Smoke: Wood, Fire, Food (Spiral Bound)

Franklin's wood-pairing reference plus 70+ recipes beyond brisket. The best book for understanding how different woods change the cook.

Smokin' with Myron Mixon (Spiral Bound)

Competition recipes from a four-time world BBQ champion. Brisket, ribs, pork shoulder, chicken — Mixon's exact rubs and injections. Spiral-bound and grease-resistant.

Yellowstone: The Official Dutton Ranch Family Cookbook (Spiral Bound)

Chuckwagon-style cooking inspired by the Yellowstone ranch — smoked meats, cast-iron classics, outdoor cooking. The crowd-pleaser of the four.