Planning a cookout? Enter how many people you’re feeding and what you’re smoking. The calculator works out how much cooked meat you need, how much raw meat to buy after shrinkage and trimming, and a rough cook time.
Plan how much raw meat to buy and roughly how long the cook will take. Cook times are rough guides at 225–250°F; always cook to internal temperature, not the clock.
How the numbers work
Smoked meat loses a lot of weight. A whole packer brisket typically yields around half its raw weight after trimming and cooking, and bone-in pork shoulder a little more. The calculator uses conservative yields so you don’t run short. Cook times are only rough guides at 225–250°F: every cut is different, and the stall can add hours. Always cook to internal temperature and tenderness, and leave time to rest.
- Brisket: see how to smoke a brisket on a pellet grill.
- Pork shoulder: see how to smoke a pork shoulder.
- Ribs: see how to smoke ribs on a pellet grill.
Cooking for a big crowd? Check you have the grate space: best large pellet grills for big cookouts.