Smoking Temperature & Time Rechner — Formel
## How to Estimate Smoking Time
### Formula
**Time (min) = Base Rate (min/lb) x Weight x (225 / Smoker Temp)**
Base rates are approximate minutes per pound at 225°F. Higher smoker temperatures reduce the time proportionally.
### Target Internal Temperatures
- **Brisket**: 200-205°F (until probe-tender)
- **Pork shoulder**: 195-205°F
- **Pork ribs**: 190-200°F (or bend test)
- **Whole chicken**: 165°F in the thickest part of the thigh
- **Turkey**: 165°F in the thigh
- **Salmon**: 145°F
### Rest Time
Always rest large cuts for 30-60 minutes (wrapped in foil and towels) after smoking. The internal temperature will rise 5-10°F during the rest.
### Formula
**Time (min) = Base Rate (min/lb) x Weight x (225 / Smoker Temp)**
Base rates are approximate minutes per pound at 225°F. Higher smoker temperatures reduce the time proportionally.
### Target Internal Temperatures
- **Brisket**: 200-205°F (until probe-tender)
- **Pork shoulder**: 195-205°F
- **Pork ribs**: 190-200°F (or bend test)
- **Whole chicken**: 165°F in the thickest part of the thigh
- **Turkey**: 165°F in the thigh
- **Salmon**: 145°F
### Rest Time
Always rest large cuts for 30-60 minutes (wrapped in foil and towels) after smoking. The internal temperature will rise 5-10°F during the rest.
Lösungsbeispiel
A 12-lb brisket at 225°F smoker temperature.
- Base rate = 90 min/lb for brisket
- Time = 90 x 12 x (225/225) = 1080 min = 18 hours
- Start 19 hours before serving (includes 1 hour rest)
- Monitor internal temperature; pull at 200-205°F.