Smoking Meat Calculator
Plan your cook. Low and slow perfection for Pitmasters.
Estimated Time
0 mins - 0 mins
Always cook to temp, not time.
Smoker Temp
0°F
Target Internal
0°F
* times are rough estimates. Wind, humidity, meat temperature, and smoker fluctuations will affect total time.
Smoking Meat Guide
Brisket Tips
Brisket is the mount everest of BBQ. It consists of two muscles: the Point (fatty) and the Flat (lean). You want to cook it until it offers no resistance when probed, usually around 200°F - 205°F.
Pork Butt (Shoulder)
The most forgiving cut. Full of connective tissue that breaks down into gelatin over time. Great for pulled pork. Can handle higher smoker fluctuations than brisket.
The Importance of Rest
Once the meat hits target temperature, pull it off and let it rest. For large cuts like brisket and pork butt, wrap them in towels and place in an empty cooler (faux cambro) for 2 to 4 hours. This texture difference is night and day.
FAQ
What is ' The Stall'?
The stall is a phenomenon where the internal temperature of the meat stops rising (usually around 160°F) for hours as moisture evaporates and cools the meat. Be patient or wrap the meat (Texas Crutch) to push through.
Why cook to temperature, not time?
Every piece of meat is different. Collagen breakdown happens over time and temperature. Time is just an estimate; internal temperature and 'probe tenderness' are the only true indicators of doneness.
Should I rest the meat?
Absolutely. Resting allows the juices to redistribute throughout the meat. Cutting too early will cause all the moisture to run out, leaving you with dry meat. Rest briskets for at least 1-2 hours.
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