Cook planner

Tell us when you want to eat: we work back to when to light the fire, when the meat goes on and how long it rests.

lb
When do you want to eat?
min
min

Your plan

  1. Light the fire or preheat
  2. Meat on
  3. Start checking the temperature
  4. Off the heat by, at
  5. Rest
  6. Eat

How the plan works

The planner starts from the time you want to sit down and works backwards with the longest cooking time the source gives, so you're not caught short: first the rest, then the cooking time, then the time to get the fire going or the oven hot. It also tells you when to start checking the temperature, using the shortest time.

If the meat is done early, wrap it and keep it hot until it's time to eat: the USDA says hot food should stay at 140 °F (60 °C) or above, because below that it enters the danger zone where bacteria multiply. And always go by a food thermometer, not the clock: see the internal temperature guide.

Fire-up and preheat times

For charcoal, the USDA says to let the coals get red hot with gray ash, about 10 to 20 minutes in a smoker depending on the quantity, and about 20 to 30 minutes in a covered grill for a turkey. For gas, electric and pellet cookers, ovens and fryers there's no single figure: follow the manual and set your own time.

Cooking times used by the planner

CookHeatTimeRest
Smoker
Whole brisket (packer) 225 °F (107 °C) 48 to 60 min per lb 60 min
Pork butt or shoulder (pulled pork) 195–200 °F (91–93 °C) 75 min per lb –
Pork loin back ribs (baby backs) 225–250 °F (107–121 °C) 3 hours to 5 hours –
St. Louis style pork ribs 225–250 °F (107–121 °C) 5 hours to 7 hours –
Pork spareribs 225–250 °F (107–121 °C) 5 hours to 7 hours –
Pork belly 225–250 °F (107–121 °C) About 7 hours –
Pork loin 225–250 °F (107–121 °C) About 1 hour 30 minutes 10 min
Pork chops 225–250 °F (107–121 °C) 45 minutes to 1 hour 3 min
Whole turkey, unstuffed 225–300 °F (107–149 °C) 20 to 30 min per lb 20 min
Covered grill
Whole turkey, unstuffed 225–300 °F (107–149 °C) 15 to 18 min per lb 20 min
Whole chicken, unstuffed Indirect heat 3–4 lb (1.4–1.8 kg): 1 hour to 1 hour 15 minutes 5–7 lb (2.3–3.2 kg): 18 to 25 min per lb –
Deep fryer
Whole turkey, deep-fried 350 °F (177 °C) 3 to 5 min per lb 20 min
Oven
Whole turkey, unstuffed 325 °F (163 °C) 8–12 lb (3.6–5.4 kg): 2 hours 45 minutes to 3 hours 12–14 lb (5.4–6.4 kg): 3 hours to 3 hours 45 minutes 14–18 lb (6.4–8.2 kg): 3 hours 45 minutes to 4 hours 15 minutes 18–20 lb (8.2–9.1 kg): 4 hours 15 minutes to 4 hours 30 minutes 20–24 lb (9.1–10.9 kg): 4 hours 30 minutes to 5 hours 20 min
Whole turkey, stuffed 325 °F (163 °C) 8–12 lb (3.6–5.4 kg): 3 hours to 3 hours 30 minutes 12–14 lb (5.4–6.4 kg): 3 hours 30 minutes to 4 hours 14–18 lb (6.4–8.2 kg): 4 hours to 4 hours 15 minutes 18–20 lb (8.2–9.1 kg): 4 hours 15 minutes to 4 hours 45 minutes 20–24 lb (9.1–10.9 kg): 4 hours 45 minutes to 5 hours 15 minutes 20 min
Turkey breast 325 °F (163 °C) 4–8 lb (1.8–3.6 kg): 1 hour 30 minutes to 3 hours 15 minutes –
Whole chicken, unstuffed 350 °F (177 °C) 3–4 lb (1.4–1.8 kg): 1 hour 15 minutes to 1 hour 30 minutes 5–7 lb (2.3–3.2 kg): 2 hours to 2 hours 15 minutes –
Beef tenderloin roast, medium-rare 425 °F (218 °C) 1–2 lb (0.5–0.9 kg): 30 minutes to 40 minutes 2–3 lb (0.9–1.4 kg): 35 minutes to 45 minutes 15–20 min
Beef tenderloin roast, medium 425 °F (218 °C) 1–2 lb (0.5–0.9 kg): 35 minutes to 45 minutes 2–3 lb (0.9–1.4 kg): 45 minutes to 50 minutes 15–20 min
Boneless ribeye roast, medium-rare 350 °F (177 °C) 3–4 lb (1.4–1.8 kg): 1 hour 30 minutes to 1 hour 45 minutes 15–20 min
Boneless ribeye roast, medium 350 °F (177 °C) 3–4 lb (1.4–1.8 kg): 1 hour 45 minutes to 2 hours 15–20 min
Bone-in rib roast (prime rib), medium-rare 350 °F (177 °C) 4–6 lb (1.8–2.7 kg): 1 hour 45 minutes to 2 hours 15 minutes 8–10 lb (3.6–4.5 kg): 2 hours 30 minutes to 3 hours 15–20 min
Bone-in rib roast (prime rib), medium 350 °F (177 °C) 4–6 lb (1.8–2.7 kg): 2 hours 15 minutes to 2 hours 45 minutes 8–10 lb (3.6–4.5 kg): 3 hours to 3 hours 30 minutes 15–20 min

Frequently asked questions

Count back from dinner: the 20-minute rest the USDA recommends, then the roasting time at 325 °F (3¾ to 4¼ hours for an unstuffed 14 to 18 lb turkey), then the time your oven takes to preheat. For a 16 lb turkey and dinner at 6:00 PM, it goes in by about 1:25 PM.

A 12 lb whole brisket at 225 °F can take up to about 12 hours, plus at least 1 hour of rest. For dinner at 6:00 PM, plan to have it on the smoker by about 5:00 AM, with the fire lit 20 minutes earlier.

Wrap it and keep it hot until it is time to eat: the USDA says hot food should stay at 140 °F or above. Refrigerate leftovers within 2 hours.

The USDA says about 10 to 20 minutes in a smoker, depending on the quantity, until the coals are red hot with gray ash, and about 20 to 30 minutes in a covered grill until they have white powdery ash.

So you are not caught short. Cooking times depend on the cut, the weather and your cooker. Starting with the longest time means the meat should be done in time, and the plan also tells you when to start checking it with a thermometer.

Sources

Checked on October 19, 2026.

Smoking time calculator How long to smoke brisket, pork shoulder, ribs, pork belly or a whole turkey.
Internal temperature guide Serving and safe temperatures by meat and doneness, with resting times.
Meat per guest How much turkey, prime rib or boneless meat to buy for your guests.