How Long to Smoke a Brisket Per Pound? Guide for Perfect Results
Smoking brisket is a labor of love. It’s not just a recipe—it’s a process. Whether you’re a seasoned pitmaster or just firing up the smoker for the first time, one of the most commonly asked questions is: how long to smoke a brisket per pound? The answer depends on a few important factors like temperature, size of the brisket, and your desired level of tenderness.
In this guide, we’ll break it all down so you can smoke the perfect brisket every time.
🥩 What Is Brisket?
Brisket is a cut of beef from the lower chest of the cow. It’s known for being a tough, muscular cut, but when cooked low and slow, it transforms into juicy, flavorful perfection.
There are two main parts of the brisket:
- The Flat (Lean) – Thinner, leaner, and more uniform in shape.
- The Point (Fatty) – Thicker, more marbled, and super juicy.
When smoking a full brisket (often called a packer brisket), you’re working with both cuts together.
🔥 So, How Long to Smoke a Brisket Per Pound?
General Rule of Thumb:
Plan on smoking brisket at 225°F for 1 to 1.5 hours per pound.
This means:
- A 10-pound brisket takes 10 to 15 hours.
- A 12-pound brisket takes 12 to 18 hours.
- A 14-pound brisket takes 14 to 21 hours.
🔥 Pro Tip:
The time per pound is a guideline, but not a hard rule. The brisket is done when it reaches the right internal temperature, not just when the clock says so.
🌡️ Internal Temperature: The Real Indicator
No matter how many pounds your brisket is, you should always go by temperature to know when it’s truly done.
- Target Temp for Tender Brisket: 195°F to 205°F
- Ideal Internal Temperature for Slicing: About 200°F
Use a good quality meat thermometer or probe to check the thickest part of the brisket.
⏱️ Factors That Affect Smoking Time
There are a few variables that can make your brisket cook faster or slower than expected:
1. Smoking Temperature
- At 225°F, it’s low and slow (1 to 1.5 hours per pound).
- At 250°F, it can shave off some time (about 45 minutes to 1 hour per pound).
2. Size and Thickness
Thicker briskets take longer than thinner ones of the same weight.
3. Fat Content
Fat insulates and slows the cooking process. A fattier brisket may take a bit longer.
4. Wrap or No Wrap
Wrapping brisket (in foil or butcher paper) after the stall can reduce cook time and keep it moist.
😩 What Is the Stall (And How to Handle It)?
The stall is a phenomenon that happens around 150°F to 170°F, when the internal temperature plateaus for hours. It’s due to evaporation cooling the meat surface—basically, a meat sweat.
How to Beat the Stall:
- Wrap it! Around 160°F, wrap the brisket in butcher paper (Texas Crutch) or foil.
- This traps moisture and heat, pushing the brisket through the stall faster.
🧂 Quick Brisket Smoking Checklist
Here’s a simple checklist to help you plan:
| Brisket Weight | 225°F Estimate | 250°F Estimate |
|---|---|---|
| 8 lbs | 8–12 hrs | 6–10 hrs |
| 10 lbs | 10–15 hrs | 8–12 hrs |
| 12 lbs | 12–18 hrs | 10–14 hrs |
| 14 lbs | 14–21 hrs | 12–16 hrs |
Always allow 1–2 hours of rest time after smoking. It’s a game-changer for juicy brisket!
🛠️ How to Smoke Brisket (Step-by-Step)
Ingredients:
- 10–14 lb beef brisket (packer cut)
- Yellow mustard (binder)
- Kosher salt
- Black pepper
- Garlic powder (optional)
- Your favorite dry rub
Equipment:
- Smoker (offset, pellet, electric, or charcoal)
- Meat thermometer or probe
- Butcher paper or foil
Instructions:
1. Trim the Brisket
Trim off excess fat but leave about 1/4 inch of fat cap for flavor and protection.
2. Apply Binder and Seasoning
Coat lightly with mustard, then generously season all sides with salt, pepper, and any additional rubs.
3. Preheat the Smoker
Set smoker to 225°F to 250°F. Use hardwoods like oak, hickory, or mesquite for best flavor.
4. Smoke the Brisket
Place brisket fat-side up (or down, depending on your smoker type). Insert your thermometer probe in the thickest part.
5. Wrap at the Stall
When the internal temp hits 160°F–170°F, wrap in butcher paper or foil and return to the smoker.
6. Finish Smoking
Continue until the internal temp reaches 195°F to 205°F and the probe slides in like butter.
7. Rest It
Remove brisket, leave it wrapped, and let it rest in a cooler or oven (off) for at least 1 hour (2 is better!).
🥄 How to Serve Brisket
Once rested, slice against the grain into 1/4-inch thick slices. Serve with:
- Classic BBQ sauce
- Pickles and onions
- Potato salad or mac and cheese
- Cornbread or Texas toast
🙋♂️ FAQ: Smoking Brisket Per Pound
Can I smoke brisket at 275°F?
Yes! It will cook faster—about 30 to 45 minutes per pound—but you risk drying it out. Be cautious and monitor closely.
Should I spritz my brisket?
Many pitmasters spritz with apple juice or cider vinegar every hour to keep the bark moist. It’s optional but adds a nice crust.
How do I know it’s tender enough?
When the probe goes in with zero resistance—like soft butter—it’s ready. Don’t rely only on temp.
Do I need to rest the brisket?
Absolutely. Resting allows the juices to redistribute and settle. Cutting too early results in dry meat.
🧠 Final Thoughts: How Long to Smoke a Brisket Per Pound
In Conclusion, Smoking brisket isn’t about rushing—it’s about patience, precision, and passion. While the golden rule is 1 to 1.5 hours per pound at 225°F, always trust your thermometer and go by internal temperature and tenderness rather than the clock.
