Cook Time Calculator
Two questions every cook asks: how long will this take, and what time do I put it on? Pick your cut, weight and pit temp for an estimate — then set your dinner time and it plans the whole cook backward, from lighting the fire to the rest. Cook to temp, use the clock to plan.
What are you cooking?
How much does it weigh?
Smoker / pit temperature
When do I put it on?
Tell it what time you want to eat and it schedules the cook backward — when to light the pit, put the meat on, wrap, and pull to rest. It plans for the long end on purpose: finishing early is easy to fix (hold it in a cooler), finishing late is not.
What time do you want to serve?
Why it's a range
These estimates plan your start time. What actually finishes the cook is internal temperature and probe feel — here's why the two never line up perfectly.
The stall
Around 150–170°F, evaporating moisture cools the meat as fast as the pit heats it — the temperature flatlines for hours. It's unpredictable, which is why big cuts get a wide window. Wrapping (the Texas crutch) powers through it and tightens the estimate.
Every cut is different
Thickness, fat, the exact pit temp, wind, how often you open the lid — all of it moves the number. Two identical briskets can finish an hour apart. Plan for the long end and you'll never be caught short.
Rest is not optional
Big cuts need a real rest — and it doubles as a buffer. A brisket or butt will hold hot in a cooler (the "faux Cambro") for 2–4 hours, so aim to finish early and let it wait for dinner, not the other way around.
Cook to temp, not the clock
Pull when it hits its target internal temp or probes tender — like a hot knife into warm butter — not when a timer says so. Check the exact numbers on the Doneness & Temp guide.
More pitmaster tools
Everything you need to plan a cook, all free.