Cook Time Per Pound — Every Cut
Per-pound figures for planning, with the honest caveat that the number shrinks as the cut gets bigger.
| Cut | Pit temp | Time per pound | Example |
|---|---|---|---|
| Prime Rib (Standing Rib Roast) | 250 °F | 0.58 h/lb | 5h 51m @ 10 lb |
| Tri-Tip Roast | 250 °F | 0.60 h/lb | 1h 30m @ 2.5 lb |
| Leg of Lamb | 300 °F | 0.55 h/lb | 3h 18m @ 6 lb |
| Pork Loin Roast | 300 °F | 29 min/lb | 1h 58m @ 4 lb |
| Pork Tenderloin | 450 °F | 18 min/lb | 22 min @ 1.25 lb |
| Spiral / City Ham | 300 °F | 15 min/lb | 2h 12m @ 9 lb |
| Whole Chicken | 375 °F | 23 min/lb | 1h 32m @ 4 lb |
| Whole Turkey | 325 °F | 15 min/lb | 3h 59m @ 16 lb |
| Turkey Breast | 325 °F | 21 min/lb | 1h 43m @ 5 lb |
| Chicken Wings | 375 °F | 16 min/lb | 47 min @ 3 lb |
| Beef Brisket | 225 °F | 1.13 h/lb | 11h 18m @ 10 lb |
| Pork Shoulder (Pulled Pork) | 225 °F | 1.05 h/lb | 7h 21m @ 7 lb |
| Baby Back Ribs | 225 °F | 2.08 h/lb | 5h 12m @ 2.5 lb |
| Pork Spare Ribs (St. Louis Cut) | 225 °F | 1.75 h/lb | 6h 7m @ 3.5 lb |
| Beef Chuck Roast | 225 °F | 2.25 h/lb | 9h @ 4 lb |
| Beef Short Ribs | 225 °F | 1.85 h/lb | 9h 14m @ 5 lb |
| Pork Belly Burnt Ends | 225 °F | 1.30 h/lb | 5h 12m @ 4 lb |
Read this before you plan around these numbers
Heat moves inward from the surface, so cook time is driven by thickness, not weight. A heavier cut is mostly longer and wider, not proportionally thicker — which is why hours-per-pound always falls as size goes up. Each page below shows the real curve for that cut.
Recommended Tools for Perfect Results
Plan with the clock, finish with the probe.
Wireless Bluetooth Meat Thermometer
Leave-in probe with phone alerts. The single upgrade that ends dry brisket and grey steak.
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Pink Butcher Paper (Unwaxed, 18")
Beats foil for the Texas Crutch: pushes through the stall while keeping the bark crisp.
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Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
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Frequently Asked Questions
Is cook time per pound reliable?
As a planning figure, yes. As a serving time, no. It tells you when to light the fire; the thermometer tells you when to eat.
Why do different sites give different hours per pound?
Because they are quoting different weights without saying so. Hours per pound falls as the cut gets bigger, so "1.5 h/lb" from a 5 lb example and "1.1 h/lb" from a 14 lb one can both be correct.