Smoking time calculators
Pick the meat. Each tool works backward from the time you want to eat, and the assumptions sit under the timeline.
Brisket
Brisket calculator
Packer weight, 225 to 275°F, wrap or open, and a serve time.
Pork butt
Pork butt smoking time calculator
The same inputs, a shorter rest, and a pull when the bone relaxes.
The why behind the stall and the wrap is on the technique pages.
Questions
Are these exact cook times?
No. They are windows from published timetables, scaled for weight and grate temperature. Pull when the meat probes tender, around 203°F, not when the early number hits.
Why is there no rib calculator?
Ribs are a shorter cook with a different clock. Season them from the dry rub for ribs, and use the technique index for the stall, the wrap, and the rest.