Smoker & BBQ Calculator
Estimate smoking time and target internal temperature for brisket, ribs, pork shoulder, chicken, turkey, salmon, and more.
Calculate Smoking Time
Enter your cut, weight, and smoker temperature.
Temperature Quick Reference
Target internal temperatures and rest times for all cuts:
| Cut | Done Temp (°F) | Done Temp (°C) | Rest |
|---|---|---|---|
| Full Packer Brisket | 203 | 95 | 60–120 min |
| Brisket Flat | 200 | 93 | 45–90 min |
| Beef Back Ribs | 200 | 93 | 30–45 min |
| Chuck Roast | 205 | 96 | 30–60 min |
| Pork Butt / Shoulder | 203 | 95 | 45–90 min |
| Baby Back Ribs | 195 | 90 | 15–20 min |
| Spare Ribs / St. Louis | 195 | 90 | 20–30 min |
| Pork Belly | 165–195 | 74–90 | 20–30 min |
| Pork Tenderloin | 145 | 63 | 10–15 min |
| Whole Chicken | 165 | 74 | 10–15 min |
| Chicken Halves | 165 | 74 | 5–10 min |
| Whole Turkey | 165 | 74 | 30–45 min |
| Salmon | 125–140 | 52–60 | 5–10 min |
| Sausages | 160–165 | 71–74 | 5 min |
BBQ Smoking Tips & FAQ
What is the "stall" and how do I push through it?
The stall is when the internal temperature of your meat plateaus (usually around 150–165°F) for several hours. This is caused by evaporative cooling. To push through it, wrap your meat in butcher paper or foil to retain heat and moisture. This is sometimes called the "Texas Crutch."
Why is resting time so important?
Resting allows the juices to redistribute throughout the meat. If you cut into hot meat, the juices run out and your meat becomes dry. The longer and thicker the cut, the longer the rest — briskets need 1–2 hours, while ribs might need only 15–20 minutes.
How do I know when my meat is done without a thermometer?
Use the probe tender test: insert a sharp metal skewer or toothpick into the thickest part. If it slides in with little resistance, like butter, your meat is done. For ribs, the bend test works: the rack should crack or bend sharply when held at one end.
What's the difference between wrapping in butcher paper vs. foil?
Butcher paper (pink kraft) allows some smoke to penetrate while speeding through the stall. Foil wraps faster and tighter but can trap moisture. Butcher paper is preferred for maintaining bark on briskets; foil is great for ribs that you'll be saucing.
Can I smoke at higher temperatures to cook faster?
Yes, you can smoke at 300°F or higher, but lower temperatures (225–250°F) develop better bark and smoke flavor. Higher temps cook faster but may result in less tender results if you're not careful with timing.
How much wood should I use?
For most smokers, 2–4 chunks or a small handful of chips per hour is ideal. Too much smoke makes meat taste bitter or acrid. Thin blue smoke is the goal — not heavy white smoke.
What wood pairs best with different meats?
Beef: oak, hickory, mesquite. Pork: apple, cherry, hickory. Poultry: apple, cherry (mild). Fish: alder, cherry (light). Oak is the most versatile hardwood.
Should I use a water pan in my smoker?
A water pan stabilizes temperature and adds humidity, which helps prevent meat from drying out. It's especially useful for offset smokers and in hot, dry climates. Pellet and kamado-style smokers don't typically use water pans.