smoking time calculator
 

Is there an online calculator to determine smoking times for different meats based on weight?
As in a 10 lb pork butt will be done at ----time
Maybe an input for beginning time and temp used?
It sure would be helpful to calculate what time to start cooks, esp for us beginners.
jon

The meat will be done when it's done. Get a good thermometer and use it instead.

For ribs, start with the 3-2-1 method at 225 to 250 degrees. After some experience, you will learn to tell when they are done using the bend test or the bone twist test or the toothpick test.

For Brisket, they are all unique. Cook it at 225 to 250 until it reaches and internal temperature of 170 and then continue to cook it and wait. It can take a couple of hours for the temp to go above 170. When it reaches 195 to 200, it's ready.

For Pork shoulder, cook it like a Brisket. 195 to 200 internal temp is usually good for pulled pork.

Start early then go by Temp/Tenderness then Let it get a good nap (rest a couple hours) before serving. I think most say like 1 to 1 1/2 hours per pound.

The problem is that each piece of meat has a different structure and takes a different time to get done. Also, each smoker has its own thermal characteristics, even at the same temperatures, so the time varies once again. That is why you will hear "it is done when it is done".

That being said, a very rough rule of thumb is 1 1/2 hours per pound for brisket and pork butts when you cook low and slow.

http://wyntk.us/smoking-times-and-temperatures

this is a pretty good rule of thumb.

Great linky for newbies like me! Thanks!

I just made something for this...
 

Hey guys (and gals),

I just made an online Meat Smoking Calculator for this. I had an excel spreadsheet which I used that did all the math but I figured I'd create an actual online tool...

I'm curious to get your thoughts.

Now, it's still very much a work in progress but I think it's ready to be shared.

Check it out at http://MeatSmokingCalculator.com

Please give me your feedback - I'm all ears.

Thanks in advance,
John

Is this using only one temperature ? :confused:

Just stopped in to see how many times folks would say "it's done when it's done!" :wink:

Hi Vinny,

For now there is a default meat temp set based on the type of meat being cooked.

Everything is based on a 9 out of 10 recommend and my own cooking experience.

It's very "general" in essence at the moment - and very new...Great for beginners and intermediate folk I think and as I get more datapoints on different meats cooking at different temps, we'll expand it.

I'm a slow and low guy and I do everything typically between 210 and 235ish.

But that's me and I know everyone has their own style.

What do you think out of the gate though?

And the suggested rest times? Well, I've realized some great benefits from resting - and it also buys time for longer cooks. When it's done for me, it goes straight into the Cambro! ;)

Give me some instructions and feedback and I'll use what I can to continue to refine it.

John

John - it's creative an nice, but my opinion is that aside from a general guideline, something like this can do more harm than good for a novice... There are just too many variables that cannot be accounted for that could cause a new cook to make bad decisions if they believe that they need to stick to a schedule even if variables changes and don't know how to adapt.

Just tried it. To make a 14 pound brisket for slicing, it takes 36 hours from the time you put it on the heat until the time it's ready. Had to check if I said brisket...or jerky. Nope, I put in brisket. Something tells me it may be a bit dry.

Silly
 

Im out to dinner but just tried it on my phone and a 14 ounce based on the 90/pound rule suggested 21 and not 36.

Can anyone else verify Chucks math?

Come on man. Help a brother out.

And this is a "guide". How many times has it happen when someone cooks and they don't end up serving until 10pm bcause they didnt anticipate the time of the cook?

I've seen it and it's happened to me more then once. I've even seen. Ompetition friends bonehead it.

Also Chuck there's a suggested rest in there. Perhaps you read it wrong?

And if you do it again and it's jacked up please send me a screenshot and I'll figure it out.

Got home and checked it. I can't get it to show me a 36 hour cook. How did you do that??? Let me know.

Ps. We'll be cooking 130 lbs of goodness starting tomorrow night for the Super Bowl... 4 different cookers.

I plan to put the calculator to the test on each piece of meat. It'll be an interesting experiment.

Thanks for taking the time to write - and any feedback on ways I can make this thing better would be appreciated. Love it or hate it, it's probably not for everyone. ;)

Because meats/pits don't cook identically, your calculator will always be a guide.

Nothing wrong with that.

It's another tool in the tool chest.

I think you did a great job.

I like the idea, and I want it to work. Hell, I'm doing my first comp soon, so I'd love to see this work, so I could use it as a guide.
Just tried it again.
Can't send a screenshot from my phone. Sorry.

This time, I got a 26-hour cook. Better, but still too long. And yes, I realize there's a rest time (and I appreciate that being included).

Put in march 14, 2 pm as desired completion time. (Somewhat random, but simulating a comp turn-in time). It tells me to put the meat on the grill at 12 noon on march 13.

Is it just me?

Just tried it again, different dates. Same results. 21 hours from time meat is on smoker till meat is done at 180*. Then rest.
I imagine that these numbers might be true if you're smoking at 190*, but too long at 225 or 235* for a 14 brisket to be sliced.

Is it my phone? I will try my desktop in the morning.

It tells me I can cook a 12 lb brisket in 6 hours?

This is a terrible chart for finished temps!

160 for meat loaf?
167 for thighs & turkey?
At 180 you can certainly slice brisket but it won't be edible?

So sweet - thanks for the comments and PM's so far... I've added some instructional dialogue to the site.... Check it out and let me know your thoughts.

Hey, would any of you guys be willing to share some data with me via comments on the site or via PM?

My goal is to make this as accurate as possible - within reason of course.

I totally understand that two cookers sitting side by side will cook two different pieces of meat entirely differently. I also understand that two pieces of meat weighing the same will cook differently based on their geometry, muscle/fat/moisture content, etc. So there will likely never be a perfect tool unless you put the piece through an MRI machine.. We'll try that next.

Here's the bottom line...I just want to create something cool and useful ya know... So with some guidance and some help, maybe I can make it happen. Maybe I can make something that will self-adjust automatically for larger pieces of meat, etc. You know, something that will be a little more accurate than picking up a book that will tell you that your 16 pound piece of meat will be done in 24 hours which certainly sounds a lot on the long side.

So if you are willing to take the time and open to sharing with me, I'd love as much data as I can get. And I'll use it to make improvements.

What data would help?

1) Type of meat
2) Post trim meat weight (the weight of the meat at the time it was added to the heat)
3) Average pit temp during cook & your target cooking temp
4) # of prolonged spikes (how hot did it get and how long did they hold)
5) Total cook time
6) Internal finish temp when done
7) Thoughts on how it turned out (moist, dry, brittle, crumbly, tough, total perfection on a plate)
8) Whether conditions
9) Cooker type

And whatever else you can think of that I'm missing. It's not even 6AM yet hre and I haven't had my coffee... It's going to be a LONG weekend of this, cooking and beer. ;)

Thanks Chuck.. Previously you stated 36 hours which made me flip my lid. ;)

As of right now, everything is based on general "rule of thumb" for starters until I can build more data into it for larger pieces of meat. It'll happen with more data. And yet, it will always be a guide - I just want it to be useful.

Dude... For a 12 pounder it suggested, 18 - where'd you get 6... ? :doh:

Hey man... I did a 180˚ finish temp brisket two weeks ago and it was off the hook...

How do you do it? Share some wisdom.... We're all here to learn, share and help the community - I think - more than we are to bash right?

It's Saturday - show the brothers some love.

Wise man once said, "Don't tell me that I'm doing it wrong - suggest as to how I might do it better."

No, it's not just you... ;) It's a large hunk of meat and I need to make some adjustments for larger pieces - I'm thinking pieces over 12.5 pounds I'll have to calculate a little differently and tweak it.

Personally, I don't have much experience with post trim brisket over 13 lbs so I need some more data.

I really do appreciate you playing with it though... I'll get it there. I'm committed.

Im sure 180 brisket is great if you never had one cooked to a tender juicy 195. :thumb:
Not bashing you or your system, i was bashing the posted cook temps. Are those yours?
Are you from SMF or just using his info?

So I'm doing 4 briskets tonight for tomorrow. I'm going to take 1 to 195˚! :becky:

What do you like for Turkey and thighs? (I'm a sponge for data right now!)

And not from SMF - and I've gleaned info from about 50 different sources (books, guides like the one mentioned, posts on here and other forums, cooking sites and my own experiences - put them all into my VitaMix and turned on the spin cycle)

Perhaps that was one of the first, and everyone just copied it. I just want to make this thing kick tail ya know.. Better than something that is static...

Chuck!!! I may have come up with something that will help.

I'm thinking the cutoff is about 12.5 - 13 lbs. for the calcs rough accuracy.

So I added 2 more rows for Brisket - which would accomplish something similar to doing it programatically.

If over 12.5 lbs is selected, it will use a different minute/pound factor - which looks a little more realistic - but I need to have more real data before I can say it's right.

ANYONE - got any rules of thumb data (time/pound) for larger brisket over 12.5 or 13 lbs?

You definitely have your work cut out for you....but you sound committed...good luck!!

Yeah, cooking times vary soo much....and the increase in cooking times (per weight) are not linear with the increase in weight...if you can get a calculator to get it right, you're a better mathemagician than I.

It would be helpful if you indicate (on the "simple" calculator) the expected cooking temp range...may help the cooking results be more reproducible.

And I know I've only spoke of brisket, so my focus has been vary narrow. But I agree with the other Brethren - of course it's not done till it's done...but it's a rare occasion that a brisket is "done" at 180.

Still I think this program has the potential to be an excellent guideline once it's tweaked.

Heres some feedback...

[Feb 3 10:55am]Meat should start at 38 degrees.
I would recommend letting meat at least set out while the pits warming up.
[Feb 3 10:55am]Pit temperature should be 225 degrees.
Your beginning temp should always be around 300 to make up for all the cold mas your going to be adding. Could explain your long cook times.
[Feb 3 10:55am]Begin cooking meat.
[Feb 3 7:55pm]Foil meat.
IF your going to foil, its usually done by color or temp, not time.
[Feb 4 4:55am]Remove from foil.
18 hrs???
[Feb 4 4:55am]Meat should be 180 degrees.
9 hrs in foil and it should be more like soup?
[Feb 4 4:55am]Remove meat from heat.
[Feb 4 4:55am]Set meat aside to rest.
[Feb 4 9:55am]Meat is done resting.
Your going to rest for 5 hrs? If your going to advise this, you need to put data up for safe food handling practices.
[Feb 4 9:55am]Meat should be 165 degrees.
[Feb 4 9:55am]Serve.

Any other questions feel free to shoot me a PM. :thumb:

My experience is limited (heck, I've only been cooking brisket for the past five months or so, though I've cooked a bunch in that time, and I'm heading out now to RD to pick up another packer), so others will have much more data than I.

But you're right, the curve tapers with bigger cuts of meat. ie (again, this is from my limited experience) - a 15 pound packer may only take one hour longer than a 13 pound packer. Lots of variables, though - ie the quality of the meat, fat content, etc. Chit, cooking a Wagyu packer of a given weight may only take 70% or 80% as long as a random select packer - better marbling, less collagen = no stall with the Wagyu.

Very interesting!

This is great stuff. I'm taking it in like a sponge and I'll be making changes along the way...

Just want to create something good and useful...

Keep the data, comments, criticisms and suggestions coming guys!!! I obviously couldn't think of all this myself. That's for sure. ;)

As other members have mentioned... there's too many variables to consider.... not as simple as a defined algebraic expression.

X value - meat
y value - temp
z value - time


Type of smoker? Size of meat load?
Outdoor temp, humidity, wind?
Rub, injection, pre-cook rest?
Cut of meat, feed, cut, fat content percentage?
Grade of meat, (choice, select, prime, CAB, wagyu)
Quality of slaughter, fat trim, size/weight and age before slaughter,
Fresh/frozen/aged?

And add to that equation... WHO is cooking?

Sounds easier starting with Spam... in a can for a uniform basis.
The Spam throwdowns will remove all logic, too.

The only expressions I'm familiar with are; Low and Slow or Hot and Fast.
Everything else is subject to change at any given moment.

Cooking is a total pain in the ass, it's unpredictable - kinda like women - which is probably why it's so much fun for us.

And of course, just like there's no magic equation for women, there's no equation for cooking meat...

There will ALWAYS be a piece of meat somewhere that falls outside the "normal expected" cook time - but I don't think it's going to be one of those things where "every" piece of meat is absolutely unpredictable.

And this is also where a longer than 60 minute rest buys time for variance.

Heck - just a couple weeks ago I had 2 similar butts in the smoker side by side.

I had some strange temperature warbles happening about 5 hours into the cook but then something strange happened. I got the first butt close to the desired finish temp but even 2-3 hours after I was unable to get the second butt to break out from a stall in the 155 range - even with the pit at a sustained 235. So yea... I know.. Here's the chart.... (btw - temp on butt 2 is 229 because I had removed the meat from the pit but left the probe in the cooker)...

Butt #1's temp was regulated with the probe from the Stoker and verified with a Thermapen. It was a MIND SCREW...

https://fbcdn-sphotos-a.akamaihd.net...26179754_n.jpg

I've added quite a bit more description to the instructions - and more will be added pre and post calculation during this coming week.

Give it a look.

Also, be sure to change "The Backyard BBQ Guy (Tell me what to do!) to the "Advanced BBQ Guy (I want to customize it!) - there you'll see where you can adjust and fine tune the variables of the cook.

So go to The Meat Smoking Calculator and give it a whirl...

Then please give me your feedback.

Enjoy the game tomorrow... I'm dead tired and now it's just about time to start the cooks!! ;)

Vinny, after a few beers today something hit me.

You asked, "Is this using only one temperature?"

I replied with a big complex answer yesterday - but having little buzz right now, I have an easier one...

With the advanced settings, all you have to do is adjust the minutes per pound to something you think would fit based on a different cook temp. (And yes, when I get more data, I'll do what I can to automate it).

But for now, you can tweak the advanced settings and get what you want.... You'll just have to pretend the 225 is something lower or higher... :)

All that information give me a headache.

There are way too many factors to consider...

Cooker type
Wood (fuel) type
Wind
Rain
Outside Temp
Elevation (less oxygen)
Degree of drunkenness :cool:
Etc...

Chezz you are bogus... hahaah I'm in it a little deep already - the night is young. Go cook something....

What did you use to track this cook? WOW

I have a Stoker and this is from Stokerlog.

I've got cooks going in 4 cookers right now. Tracking two of them.

Wives our out for the night so we can play.

It's going to be a long night but it looks like temps are stable so I might try to sleep for a few hours. Have some friends over and we are putting back the beers though... Just had some espresso's... ;) 4 shoulders go on in 5 - one in each cooker.

4 briskets have reached their stalling temp at 150ish...

Ribs on at 11.

You were RIGHT!!!
 

Guys!

You were right...You were right, you were right... I was LONG on the brisket.

I had the wrong times - but I've corrected them for this cut - both under 12.5 and over... It's a general rule of thumb guide - I know it will not be dead on but it'll be close in most conditions.

Go back and give the brisket calculator another shot and let me know what you think? If you need the link it's http://MeatSmokingCalculator.com

I'm sure you'll find the cook times for at least that cut of meat more in line now. ;)

PS. Please PM me on how you derive your meat weight. I use post-trim weight, un-seared.

Happy Super Bowl Sunday!!! Go ((#(*)@#)!

Fun times last night and today in Cali....

https://fbcdn-sphotos-a.akamaihd.net...04466816_n.jpg

https://fbcdn-sphotos-a.akamaihd.net...20339561_n.jpg

https://fbcdn-sphotos-a.akamaihd.net...58329694_n.jpg

https://fbcdn-sphotos-a.akamaihd.net...88953886_n.jpg

https://fbcdn-sphotos-a.akamaihd.net...04717068_n.jpg

Wow! Quite the farken set-up!

WHAT IS THAT GREEN CHIT IN THE BACKGROUND???

^^^I was thinking the same thing! :wink:

You can't smoke it - but it is green...

One of the reason I like to BBQ it don't take a lot of fancy equiptment or set rules .Fire, meat time = bbq

I used the calculator. It was great. Thanks john

I think that's garnish.

Hello - what did you cook with it? How much and what temp did you keep?

And @Mornin' Wood - that'd be some awful garnish... ;)

John

I tried to use it from my phone and it keeps giving Me an error saying I have to enter the finished time. I tried a bunch of different time formats in the block but always the same error.

Hey there... Here's the date/time format: 02/09/2012 01:00 pm

Anyhow, yea, some mobile browsers have trouble with it. On the iPhone seems to work fine w/ Safari and SkyFire. iPad seems to work fine with Safari and Terra. I can't speak to Android at the moment but I am also working on mobile versions for all the above which should be ready in the next month or so.

Try that date/time format and let me know if it works for you. And thanks for writing....