BBQ Smoking Time Calculator (Brisket, Pork, Ribs, Chicken)
Estimate low-and-slow smoking time by meat type and weight at 225-250°F pit temp.
What this calculates
Low-and-slow smoking times depend on cut and weight, not just weight. Brisket runs ~1.5 hr/lb at 225°F; pork butt 1.5-2 hr/lb; ribs 5-6 hr total regardless of rack; chicken much faster. Use this for planning — always cook to internal temperature, not time.
Formula & how it works
Time (hr) = weight (lb) × rate_per_lb. Add 30-60 min buffer for stall and rest. Always probe to target internal temp: brisket 203°F, pork butt 203°F, ribs 195-203°F, chicken thigh 175°F.
Worked example
12 lb brisket at 225°F. Time = 12 × 1.5 = 18 hr smoking + 1 hr rest. Start the night before for dinner the next day.
Frequently asked questions
Why the stall?
Evaporative cooling at 150-170°F internal. Plateau can last 2-6 hours. Wrap (Texas crutch) in foil or pink butcher paper to push through faster.
Rest time?
Brisket and pork butt benefit from 1+ hour faux-cambro rest in cooler with towels. Chicken and ribs 15-20 min.
Pellet, offset, kamado?
Same times — temperature is what matters. Pellet smokers are most consistent; offsets need fire-tending.
Related calculators
- Air Fryer ConversionConvert oven recipes to air fryer settings — reduce temperature by 25°F and time by 20-25 %.
- Oven TempConvert oven temperatures between Fahrenheit, Celsius, gas marks, and descriptive levels (slow, moderate, hot).
- BrineCalculate salt and water for wet brining, or salt per pound for dry brining poultry and pork.