BBQ Meat Calculator

Free BBQ calculator that answers the questions every pitmaster asks before a big cook: how much meat to buy, how long to smoke it, how many batches your smoker can hold, and what to grab at the store.

Enter your guest count, pick a meat, and pick your smoker. The calculator returns raw weight to buy, cooked yield, cook time per pound, finish temperature, wrap method, rest time, batch count, a reverse cook schedule from your serve time, and a shopping list you can print or share.

Supported meats

• Brisket (packer, flat, point)
• Pulled pork (Boston butt, pork shoulder)
• St. Louis ribs and baby back ribs
• Chicken (whole, quarters, thighs)
• Turkey (whole, breast)
• Tri-tip
• Sausage (links and ropes)

Common questions

How much brisket do I need per person?

Plan on about 1/2 pound of cooked brisket per person when sides are served. Because brisket loses about 40% of its weight during cooking, that means buying roughly 3/4 to 1-1/4 pounds of raw brisket per guest. For 50 people with sides, expect to buy 40-50 pounds of raw brisket.

How much pulled pork for 50 people?

Plan on about 1/3 pound of cooked pulled pork per person when sides are included. Pork shoulder loses roughly 40% of its weight during smoking, so for 50 people you need about 25-30 pounds of raw pork shoulder — typically two 12-15 pound bone-in Boston butts.

How long does it take to smoke a brisket?

At 225-250°F, plan on 1 to 1-1/2 hours per pound. A 12 pound packer brisket typically takes 12-18 hours from smoker-on to done, plus a 1 hour rest. Wrap in butcher paper or foil around 165°F internal to push through the stall. Pull at 203°F internal or when a probe slides in with no resistance.

How many ribs per person?

For St. Louis or spare ribs, plan on 4-5 ribs per adult when serving with sides. For baby back ribs, plan on 6-7 ribs per adult. One full slab of St. Louis ribs serves 2-3 people; one slab of baby backs serves 1-2 people.

What wood should I use for brisket?

Oak, pecan, and hickory are the go-to woods for brisket. Post oak is the Texas central pit standard (Franklin BBQ uses only this). Mesquite works but use sparingly since it's intense. Walnut and bourbon barrel chips are also great, especially blended with a milder wood.

How much chicken per person for BBQ?

Plan on 1/2 pound of bone-in chicken per person, or about 1 quarter (leg + thigh) per adult. For pulled chicken, plan on 1/3 pound of cooked meat per person, which requires roughly 1/2 pound of raw whole chicken.

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