Why temperature beats time
Cooking times on this site are time-per-pound estimates from USDA and industry roasting charts, usually for a 325°F oven. They help you plan when to start, but they cannot know your oven, your cut or its starting temperature. A food thermometer is what tells you when meat has reached a safe, finished temperature, so use the time to plan and the thermometer to decide.
Roasts, ham, brisket and smoking
The prime rib, ham and brisket calculators work from the weight of the cut, and the smoking calculator follows widely used barbecue references together with USDA safe minimum temperatures. The meat internal temperature guide collects target temperatures in one place so you can check a finished cut at a glance.
Brines and marinades
The brine and marinade calculators give ratios and time ranges for the amount of meat you are preparing. More time is not always better: a long brine or an acidic marinade can leave meat too salty or mushy, so stay inside the ranges the pages give. Everything here is a planning aid, and the disclaimer explains the limits.