How Long Will That Smoke Take?
Smoking is done by internal temperature, not by the clock, but you still need a plan for when to start. This calculator uses real pit constants per cut and adjusts for your smoker temperature, then tells you the wrap point and the finish target.
How the math works
Base rates at reference temps: brisket about 75 minutes per pound at 250F to a 203F probe-tender finish; pork shoulder about 105 min/lb at 225F to 203F; ribs run fixed methods (3-2-1 for spares, 2-2-1 for baby backs at 225F); whole chicken about 20 min/lb at 275F to 165F breast. Temperature adjustment: every 25F hotter cuts roughly 20 percent of the time, every 25F cooler adds it back. The stall (150-170F internal) is where the estimate can stretch; wrapping in butcher paper or foil at the stall is what keeps these estimates honest. Plan a 1-2 hour rest buffer for big cuts; a brisket held in a cooler stays hot for hours and only gets better.