09 · Temp + time planner
Ranges, not promises.
A 13-pound packer is not a math problem. Use this to start the fire early enough. Pull on feel.
Estimated on-pit window
8–14 hr
Typical size 12–14 lb (5.4–6.4 kg). Pull 200–205°F (93–96°C) + probe slide. Rest 1–2 hr. Wood: Post oak. Add rest time before you tell guests to come over.
Do not use hours-per-pound as a promise. A 13 lb (5.9 kg) packer is often 10–12 hours to probe, then rest. Cold pits and unwrapped cooks run long.
Leftover fridge times
| Food | Fridge | Freeze | Reheat |
|---|---|---|---|
| Cooked brisket, pork, chicken, sausage | 3–4 days at 40°F (4°C) or below | 2–3 months, well wrapped | To 165°F (74°C) |
| Mayo sauces and mayo slaw | 3–5 days | Do not freeze | Keep cold |
| Vinegar sauces and vinegar slaw | 1–4 weeks (sauce) / 3 days (slaw) | Sauce yes, slaw no | Sauce can go warm |
| Pit beans | 4 days | 2 months | Simmer, 165°F (74°C) |