How long to smoke it, and when to pull it
Smoke and roast times fitted to your cut, its weight and your heat, with the temperature to take it off, when to wrap and how long to rest. Every number from a named source.
Smoke and roast times
Every cut with its heat, its time and the temperature to pull it at. Open one to fit it to your weight. All cuts →
Beef
Pork
Poultry
Lamb
How pulltemp works
Pick your cut
Brisket, pork butt, ribs, a holiday turkey: each has its own heat, time and pull temperature.
Say how big, and how hot
The weight and the heat you cook at, 225, 250 or 275°F or the oven. The time follows them.
Cook to the temperature
The time gets you close. Pull it when the thickest part reads its temperature, then rest it.