Calculateur de Temps de Fumage
Calculez le temps de fumage selon le type et le poids de la viande.
Estimated Smoking Time
12.5 hr
Formule
How Smoking Time Is Estimated
Formula
Total Time = Rate (hr/lb) x Weight (lbs) x (250 / Smoker Temp)
Smoking Rates at 250°F
The Stall
Large cuts (brisket, pork shoulder) often stall at 150-170°F as moisture evaporates and cools the surface. This can last hours. Wrapping in butcher paper or foil (the Texas crutch) pushes through the stall faster.
Exemple Résolu
Smoke a 10 lb brisket at 250°F.
- 01Rate for brisket = 1.25 hr/lb.
- 02Temp factor = 250 / 250 = 1.
- 03Total time = 1.25 x 10 x 1 = 12.5 hours.
- 04Target internal temperature = 203°F.
- 05Rest time after removing from smoker = 60 minutes.
- 06Total time including rest = 13.5 hours. Start early!
Questions Fréquentes
Should I smoke at 225 or 250°F?
Both work. 225°F is traditional and produces more smoke flavor with a longer cook. 250°F is slightly faster with very similar results. Some pitmasters go as high as 275°F for brisket.
What is the Texas crutch?
Wrapping meat in foil or butcher paper during the stall (150-170°F) to push through faster. Foil produces a softer bark; butcher paper preserves more bark texture while still speeding the cook.
How do I know when it is done?
Use a probe thermometer. The target temperature matters more than time. For brisket and pork shoulder, the meat should feel like probing room-temperature butter when the probe slides in easily.
Apprendre