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At 225–250°F, brisket and pork shoulder average 1.0–1.5 hours per pound. Ribs cook by thickness (5–6 hours for spare ribs). Poultry uses higher temps and shorter times.
Cook time ≈ Weight × Hours per lbCooking at 275°F reduces time roughly 25–30% vs 225°F. At 300°F+, time drops further but smoke ring and bark development change. The stall still occurs regardless of temperature.
Done temperature matters more than clock time. Brisket flat: 203°F probe tender. Pork shoulder: 205°F. Ribs: pull back 1/4 inch from bone. Always cook to temperature, not just time.
Done = Target internal temp + probe tendernessUpdated: July 2026
Estimated 12–18 hours total cook time including stall. Plan to wrap at 165–170°F internal after 6–8 hours. Rest wrapped in cooler 1–4 hours before slicing.
Approximately 10–14 hours to 205°F internal. Stall around 160°F may add 2–4 hours. Rest 30–60 minutes before pulling.
Three racks at 275°F with 3-2-1 method: 3 hours unwrapped, 2 hours wrapped, 1 hour sauced. Total ~6 hours regardless of weight since ribs cook by thickness.
Always add 3–4 hours buffer for brisket and shoulder. The stall is unpredictable. Start cooking earlier rather than serving hungry guests late.
A brisket at 203°F that fights the probe is not done. Temperature plus tenderness (probe slides like butter) determines doneness, not the clock.
Smoking time depends on meat weight, cut thickness, smoker temperature, and whether you wrap. This calculator estimates cook duration and rest time for popular BBQ cuts so you can plan when to start and when to serve.