Smoke Time Calculator
Estimate how long a smoke will take by protein, weight, and pit temperature, then work backward from your serving time so the food is ready (and rested) when guests arrive.
Cook to temperature, not the clock. Use the sourced 1-1.5 hour-per-pound range only for planning; the stall and cooker conditions can add variability. These are planning estimates only; weather, your cooker, fat content, and wrapping all change the real time. Confirm doneness on the doneness chart. Follow your smoker manufacturer’s fire-safety, placement, and supervision instructions. For longer holds, follow current USDA hot-holding guidance.
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Frequently asked questions
How long does it take to smoke a brisket?
At 225-250°F, use 60-90 minutes per pound only for planning, or roughly 13-20 hours for a 13 lb brisket. Verify 145°F followed by a 3-minute rest, then use probe feel in the flat for texture.
How long to smoke a pork butt per pound?
About 75-105 minutes per pound at 225-250°F. A stall around 150-170°F can add hours, so build in buffer and pull when probe-tender near 203°F.
What time should I start my smoke to eat on time?
Work backward from your serving time: subtract your rest (1+ hour for big cuts) and the longer end of the cook estimate. This calculator does that for you and gives a start time with a built-in buffer.