Calcolatore Tempo di Affumicatura — Formula

How Smoking Time Is Estimated

Formula

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

Smoking Rates at 250°F

MeatRateTarget Internal Brisket1-1.5 hr/lb200-205°F Pork Shoulder1.5-2 hr/lb203-205°F Ribs (rack)5-6 hours total195-203°F Whole Chicken3-4 hours total165°F Turkey0.5 hr/lb165°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.

Esempio Risolto

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!