स्मोकिंग समय कैलकुलेटर — सूत्र

## How Smoking Time Is Estimated

### Formula

**Total Time = Rate (hr/lb) x Weight (lbs) x (250 / Smoker Temp)**

### Smoking Rates at 250°F

| Meat | Rate | Target Internal |
|------|------|----------------|
| Brisket | 1-1.5 hr/lb | 200-205°F |
| Pork Shoulder | 1.5-2 hr/lb | 203-205°F |
| Ribs (rack) | 5-6 hours total | 195-203°F |
| Whole Chicken | 3-4 hours total | 165°F |
| Turkey | 0.5 hr/lb | 165°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.

हल किया गया उदाहरण

Smoke a 10 lb brisket at 250°F.

  1. Rate for brisket = 1.25 hr/lb.
  2. Temp factor = 250 / 250 = 1.
  3. Total time = 1.25 x 10 x 1 = 12.5 hours.
  4. Target internal temperature = 203°F.
  5. Rest time after removing from smoker = 60 minutes.
  6. Total time including rest = 13.5 hours. Start early!