Calculadora de Temperatura y Tiempo de Ahumado — Fórmula

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.

    Ejemplo Resuelto

    A 12-lb brisket at 225°F smoker temperature.

    1. Base rate = 90 min/lb for brisket
    2. Time = 90 x 12 x (225/225) = 1080 min = 18 hours
    3. Start 19 hours before serving (includes 1 hour rest)
    4. Monitor internal temperature; pull at 200-205°F.