FREE BBQ TOOLS

Plan the cook and handle the surprises

Start with the Cookout Planner for a multi-cut meal, or pick a focused tool below. Keep the Smoking Temperature Chart handy at the pit. No account required.

Your cook-day workflow

Plan several cuts for one serving time, with shopping weights and rub amounts for your crowd.

Check a brisket or pork butt against dinner time and find the next step if you are running late.

Finished early? Get the rest, a safe way to hold it hot until dinner, and USDA-based hot-holding guidance.

Enter the bird size and dinner time to get the thaw start day, then fire-up, pull, rest, and serve times.

Pick a supported smoker cut and plan its fire-up, cook, rest, and hold backward from serving time.

Plan a brisket start time with its cook, rest, and optional extra hold.

Set the headcount and cut to get a shopping weight that accounts for trim, bone, and cooking loss.

Scale a rub to the exact weight of meat you bought, with salt shown by weight for accuracy.

Pit temperature, internal pull temperature, cook time, rest, and wood for every listed smoker cut, on one page.

Learn how to run your first smoke: choose a forgiving cut, hold 225–250°F at grate level, expect the stall, check doneness, and rest before serving.

The stall is when a brisket or pork butt parks at the same temperature for hours. Why it happens, how long it lasts, and the three ways through it.

Smoked sausage is done at 165°F internal, the fastest classic smoker cut alongside pork tenderloin. Pit temp, timing, and how to avoid split casings.