Smoking Meat Time Calculator — Cook Time and Temp by Weight and Cut

Your Smoke

Meat cut

Weight (lbs)

Smoker temperature

Start time (optional — to calculate finish time)

Estimated Cook Time

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hours (±10%)

Target Internal Temp

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°F — cook to temp, not time

Estimated Finish Time

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+ rest time

Recommended Wood

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Always cook to internal temperature, never just time. Time is an estimate — a thermometer is the only truth.
The stall at 150–170°F is normal for large cuts. Collagen is converting to gelatin. It can last 2–4 hours. Don't panic.
Rest brisket 1–4 hours wrapped in butcher paper in a cooler. This is not optional — it dramatically improves texture.
Texas Crutch (wrapping) in foil or butcher paper at 165°F speeds through the stall and keeps the bark moist.
Butcher paper breathes; foil steams. Foil is faster, butcher paper preserves a better bark.