pulltemp answers two questions for a long cook: how long will this take, and when do I take it off? For your cut, at your weight, on your smoker or in your oven.
A recipe gives one time for one piece of meat on one cooker. The calculators here start from the times that makers, meat boards and food safety agencies publish, and fit them to what you tell them: the cut, its weight and the heat you cook at. Then they give you the temperature to pull it at, when to wrap it, how long to rest it, and a plan that counts back from when you want to eat.
Where the numbers come from
Every time and temperature comes from a named source: the USDA, a university meat science program, a meat board, a test kitchen or a cooker maker. Each page lists its sources with the date they were last checked. Where good sources disagree, the range covers what they say rather than averaging it away, and a figure that contradicts the rest is left out. We only give a time at a temperature a source gives one for.
Cook to the temperature, not the clock. Meat varies, and so do smokers; a thermometer in the thickest part tells you when it is done.
Nothing to sign up for
There are no accounts. Your settings, like pounds or kilograms, stay on your own device. The privacy policy says exactly what the site keeps, which is very little.
Something off?
If a time did not match your cook, or a cut you smoke is missing, write to [email protected]. Corrections go back into the numbers, for everyone.