Smoking Calculator

Estimate how long it'll take your meat to hit key internal temperatures.

Smoker temperature (°F)

Meat weight (lbs)

Using the Texas crutch (wrapping in foil/butcher paper through the stall)

This is a rough estimate from common low-and-slow smoking rules of thumb (roughly 1.5–2 hours per pound at 225°F to reach the low-200s, scaled for your smoker temperature and whether you're crutching it) — it doesn't know the cut, starting temperature, or your smoker's real behavior, and the "stall" around 150–170°F varies a lot in practice. Treat these numbers as a planning guide, not a timer — always finish by internal temperature with a meat thermometer.