Smoking Times & Temps Planner | Brisket, Pork Shoulder, Ribs & Poultry

Smoking Times & Temps Planner

Plan backward from your serve time or forward from your start time. Get realistic cook-time ranges, wrap timing, rest/hold, and a shareable timeline—perfect for brisket, pork shoulder, ribs, poultry, and beef ribs.

How it works: Choose a cut, enter weight and smoker temp, then pick Plan Backward (from serve time) or Plan Forward (from start). We’ll calculate a time range, a recommended start window, and a step-by-step schedule including preheat, wrap, rest, and FTC (foil–towel–cooler) holding.
Smoking Woods Guide Meat Safety & Storage Steak Temperatures Shop Roasts

Global Settings

°F at grate level (typical: 225–275).
Enter weight in lb or kg. For ribs, use racks below.
Minutes (brisket 60–180; pork butt 45–90; ribs 15–30).
Minutes to stabilize pit.
Extra minutes to absorb stalls/weather.
Typical wrap near 160°F or when bark sets.

Plan Backward: Serve Time → Start Time

We’ll compute your start window and a timeline.
Stall & Wrapping Tips:
  • The stall often hits around 150–170°F internal as moisture evaporates. Be patient or wrap to speed through.
  • Wrap when bark looks set (usually ~60% into the cook). Foil runs a bit faster/moister; paper preserves bark texture better.
  • If you finish early, hold wrapped at 145–165°F (oven, warming drawer, cambro, or cooler with towels). Long rests improve tenderness.
  • Always cook to internal temp & tenderness, not clock time. Use a reliable thermometer/probe.
See also: Smoking Woods Pairing and Meat Safety & Storage.