Smoke time and temperature calculator
Pick the cut, the weight and the grill temperature. You get a time to plan around, the pull temperature that actually decides it, and a weather adjustment. The thermometer still makes the call.
| Cut | At 225°F | At 250°F | At 275°F | Pull at |
|---|---|---|---|---|
| Beef brisket (packer) | 75 min/lb | 60 min/lb | 50 min/lb | 203°F, probe tender |
| Pork butt / shoulder | 90 min/lb | 75 min/lb | 60 min/lb | 203°F, probe slides in |
| Chuck roast | 80 min/lb | 65 min/lb | 55 min/lb | 205°F for pulled, 195°F for sliced |
| Prime rib (reverse sear) | 35 min/lb | 28 min/lb | 22 min/lb | 120 to 125°F for medium rare, then sear |
| Spare ribs (per rack, about 3 lb) | 120 min/lb | 100 min/lb | 80 min/lb | 198 to 203°F and the rack bends |
| Baby back ribs (per rack, about 2 lb) | 130 min/lb | 110 min/lb | 90 min/lb | 195 to 200°F and the rack bends |
| Pork loin | 40 min/lb | 32 min/lb | 26 min/lb | 145°F |
| Pork tenderloin | 45 min/lb | 38 min/lb | 30 min/lb | 145°F |
| Whole turkey | 30 min/lb | 25 min/lb | 20 min/lb | 160°F breast, 175°F thigh |
| Spatchcock turkey | 18 min/lb | 15 min/lb | 12 min/lb | 160°F breast, 175°F thigh |
| Turkey breast (bone-in) | 30 min/lb | 25 min/lb | 20 min/lb | 160°F |
| Whole chicken | 30 min/lb | 25 min/lb | 20 min/lb | 160°F breast, 175°F thigh |
| Chicken thighs (bone-in) | 55 min/lb | 45 min/lb | 38 min/lb | 175°F |
| Chicken wings (per lb) | 50 min/lb | 40 min/lb | 32 min/lb | 175°F, then crisp at 400°F |
| Salmon fillet | 40 min/lb | 32 min/lb | 26 min/lb | 135°F |
| Meatloaf (2 lb loaf) | 60 min/lb | 50 min/lb | 42 min/lb | 160°F |
| Ham (pre-cooked, warming) | 20 min/lb | 17 min/lb | 14 min/lb | 140°F |
These are the numbers I plan with. The full temperature charts explain the stall, the wrap and the rest for each cut.
Basics and temperature charts