Food & cooking · BBQ
Smoking time per pound calculator.
Pick the cut, the weight and the smoker temperature for an estimated range of hours, plus the safe internal temperature from USDA FSIS.
Inputs
Estimated smoke time
Enter a weight and smoker temperature.
How long does it take to smoke meat per pound?
It depends on the cut and the smoker temperature. As a common rule of thumb, a whole brisket takes about 1.25 hours per pound at 225 F, 1 hour per pound at 250 F and about 0.75 hours per pound at 275 F; pork butt runs about 1.5, 1.25 and 1 hours per pound at the same temperatures. USDA FSIS only says smoking "can take anywhere from 4 to 8 hours" and to hold the smoker between 225 and 300 F. The hours-per-pound figures are not a published standard: this tool uses them as the middle of a range from 20% less to 25% more, so use it to plan, then trust a probe thermometer.
The stall. Large cuts such as brisket and pork butt often seem to stop rising in temperature for a while during a long cook. Cooks commonly plan extra time for it, and the range above leaves room. It is described here as a common experience, not a figure from a published source.
Worked example. A 12 lb brisket at 250 F uses 1 hour per pound, so the middle estimate is 12 hours, with a range of 9.6 to 15 hours. An 8 lb pork butt at 225 F uses 1.5 hours per pound: 12 hours, range 9.6 to 15 hours. Ribs are time-based rather than weight-based, so weight is ignored for them.
Frequently asked questions
How long does it take to smoke a brisket per pound?
As a common rule of thumb, about 1.25 hours per pound at 225 F and 1 hour per pound at 250 F. A 12 lb brisket at 250 F comes out at about 12 hours, with a range of 9.6 to 15 hours. This is an estimate, not a published standard.
What smoker temperature is safe?
USDA FSIS says to keep the smoker between 225 and 300 F throughout the cook and to monitor it with a thermometer.
What internal temperature must smoked meat reach?
USDA FSIS gives 145 F for beef, pork, lamb and veal steaks, chops and roasts (with at least 3 minutes rest), 160 F for ground meats and 165 F for poultry. Health Canada is stricter for pork: 71 C / 160 F for chops, loin and roasts, 70 C / 158 F for fish and 82 C / 180 F for a whole bird, so this tool uses 160 F for pork and 180 F for whole chicken and turkey (poultry parts are 165 F). Brisket and pulled pork are usually taken higher for tenderness.
Why use a probe thermometer?
Cooking time depends on the meat, its size and shape, the heat, and the weather, so USDA FSIS says to monitor temperatures with thermometers rather than rely on time.
Sources
Checked
- USDA FSIS: Smoking Meat and Poultry
- USDA FSIS: Safe Temperature Chart
- Health Canada: Safe internal cooking temperatures
USDA FSIS gives the 225 to 300 F range, the 4 to 8 hour statement and the beef and poultry temperatures; Health Canada gives the pork temperature (160 F) used here, higher than the FSIS 145 F. Hours per pound, the ± range and the 20% buffer are common rules of thumb, not published standards. Runs entirely in your browser. Nothing you type is sent or stored.
Scope
Times and temperatures are estimates; use a probe thermometer and cook to the safe internal temperature. Food safety guidance, not professional advice. If you are pregnant, immunocompromised, elderly or cooking for young children, follow the stricter advice of your health professional.