Cook it right the first time.
Free calculators for smoking, brining, and portioning meat, plus the temperature chart the rest of the site is built on. No account, no paywall, nothing uploaded to us.
Cook time, the stall, when to wrap, and the clock time to light the fire so dinner lands when you said it would.
OpenBath temperature and time by cut, thickness, and doneness, with pasteurization times spelled out.
OpenWet brine, dry brine, and Prague Powder #1 by weight, plus rub batch scaling. Grams for anything that matters.
OpenRaw weight to buy per guest, with the cooking yield loss that catches people out at the butcher counter.
OpenUSDA-safe minimums and barbecue pull temperatures for every cut, plus rest times and carryover.
OpenSourced, not guessed
Safe minimums come from USDA FSIS, and every cut’s numbers live in one file the calculators and the chart both read.
Ranges, not false precision
Two briskets of the same weight can finish two hours apart. A single number would be a lie, so you get a window.
Built for the pit
Big tap targets, readable at arm’s length, and everything works one-handed on a phone with greasy fingers.
Latest articles
View all →Best Brisket Knife on Amazon in 2026
Twelve hours of work gets undone in five minutes with the wrong knife. The Cutluxe 12 inch slicer is the one we use and the one we recommend.
How Long to Smoke a Brisket at 225°F: The Real Answer
Roughly 60 to 90 minutes per pound, but the range matters more than the number. Here is how to plan a brisket cook that lands on time.
How to Make Beef Jerky in a Smoker: Cure, Slice, and Dry
The cut and the slice direction decide the texture. The cure decides whether it is safe to leave in a jar for a month.
How to Smoke a Pork Butt for Pulled Pork
The most forgiving big cut in barbecue. Hard to ruin, easy to serve, and the one to learn on before you touch a brisket.
Pit Boss 150 Portable Pellet Grill Review: Tailgating, Camping, and Apartment Smoking
A 256 square inch pellet grill that fits on a tailgate and holds 225F all afternoon. We have run one at an apartment and at a campsite. Here is what it does well.
How to Smoke a Thanksgiving Turkey: Brine, Temp, and Timing
Turkey is the one big cook where low and slow is the wrong answer. Here is why you run it hot, and how to brine it properly.
Common questions
Roughly 60 to 90 minutes per pound at 225F, so a 12 pound packer runs 12 to 18 hours plus at least an hour of rest. The smoking calculator turns that into an actual start time for when you want to eat.