How long does it take to smoke a brisket?

At 225°F, plan for 1–1.5 hours per pound. A 12-pound brisket takes 12–18 hours. Use internal temperature (203°F) rather than time as the true doneness indicator.

What is the stall in smoking meat?

The stall occurs around 155–165°F when evaporative cooling from the meat slows temperature rise for 2–4 hours. Wrapping in butcher paper or foil helps push through it.

What internal temp should brisket reach?

Pull brisket at 195–203°F for probe-tender results. The probe should slide in like butter. Some pitmasters pull at 200°F and rest, others go to 205°F for very moist slices.

How long should I rest smoked meat?

Rest brisket and pork shoulder for at least 1–2 hours wrapped in butcher paper and a towel in a cooler. Resting allows juices to redistribute throughout the meat.

Smoking Meat Time Calculator

Calculate smoking times and internal temperature targets for brisket, pork shoulder, ribs, chicken, and turkey. Includes stall window, wrap timing, and rest time guidance.

Meat Type

Weight (lbs)

lbs

Smoker Temp (°F)

°F

Estimated Cook Time

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Target Internal Temp —

Rest Time —

Extended More scenarios, charts & detailed breakdown ▾

Meat Type

Weight (lbs)

lbs

Cook Time at 225°F

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Stall Window —

Target Temp —

Professional Full parameters & maximum detail ▾

Meat Type

Weight (lbs)

lbs

Smoker Temp (°F)

°F

Starting Meat Temp

Estimated Total Time

—

Wrap Timing —

Final Internal Temp —

Rest Time —

Stall Info —

How to Use This Calculator

Select your meat type from the dropdown.
Enter the weight in pounds.
Set your smoker temperature (225°F is classic low & slow).
The calculator returns estimated cook time, target internal temp, and rest time.

Formula

Brisket / Pork Shoulder: ~1.5 hrs/lb at 225°F
Turkey: ~30 min/lb at 225°F
Ribs: 5–6 hrs flat time regardless of weight
Higher temps (275°F) reduce time by ~25%.

Example

14 lb brisket at 225°F: 14 × 1.5 = 21 hours estimated. Pull at 203°F internal, rest 1–2 hours wrapped.

Frequently Asked Questions

At 225°F, plan for 1–1.5 hours per pound. A 12-pound brisket takes 12–18 hours. Use internal temperature (203°F) rather than time as the true doneness indicator.
The stall occurs around 155–165°F when evaporative cooling from the meat slows temperature rise for 2–4 hours. Wrapping in butcher paper or foil helps push through it.
Pull brisket at 195–203°F for probe-tender results. The probe should slide in like butter. Some pitmasters pull at 200°F and rest, others go to 205°F for very moist slices.
Rest brisket and pork shoulder for at least 1–2 hours wrapped in butcher paper and a towel in a cooler. Resting allows juices to redistribute throughout the meat.

Related Calculators

Sources & References (4) ▾

Franklin BBQ — Aaron Franklin
Meathead – AmazingRibs.com Science of Great Barbecue — AmazingRibs.com
USDA Meat & Poultry Hotline — USDA FSIS
ThermoWorks Internal Temperature Guide — ThermoWorks