If you’re wondering how long to smoke brisket at 225, you’re in the right place. Smoking a brisket is a labor of love—a low-and-slow process that transforms a tough cut of meat into a juicy, tender, and flavorful masterpiece. Whether you’re a backyard pitmaster or a curious beginner, this guide will help you nail the timing, technique, and tips needed for the perfect smoked brisket at 225°F.
What Is Brisket?
Before we get into the timing, let’s quickly talk about what brisket actually is.
Brisket comes from the lower chest of the cow and is known for its rich marbling and tough connective tissue. That’s why it needs a long, slow cook at a low temperature to break down the collagen and become tender.
There are typically two main cuts of brisket:
- Flat cut: Leaner, more uniform in shape—great for slicing.
- Point cut: More marbled and flavorful—best for shredding or burnt ends.
Both are delicious when smoked correctly.
So, How Long to Smoke Brisket at 225?
The general rule of thumb is:
1.5 to 2 hours per pound at 225°F.
So, for a 10-pound brisket, you’re looking at 15 to 20 hours of smoking time. This is just an estimate. Factors like the thickness of the meat, the type of smoker, and even outdoor temperature can affect the cooking time.
Here’s a quick reference guide:
| Weight of Brisket | Estimated Time at 225°F |
|---|---|
| 5 lbs | 7.5 to 10 hours |
| 8 lbs | 12 to 16 hours |
| 10 lbs | 15 to 20 hours |
| 12 lbs | 18 to 24 hours |
| 14 lbs | 21 to 28 hours |
Internal Temperature Is Key
While the time-per-pound rule is helpful, the real indicator of doneness is the internal temperature of the brisket.
- Target Internal Temp: 195°F to 203°F
- The magic happens around 200°F, when the connective tissue has broken down completely.
Always use a good quality meat thermometer to check the internal temperature—don’t guess!
The Brisket Stall (and How to Get Through It)
If you’ve smoked brisket before, you might have experienced the dreaded stall.
What Is the Stall?
Around 150°F to 170°F, your brisket’s internal temperature will seem to stop rising for several hours. This is called the stall, and it happens because the brisket is sweating—moisture is evaporating from the surface and cooling the meat.
How to Push Through:
- Wrap your brisket in butcher paper or aluminum foil once it hits 160°F. This technique is called the Texas Crutch and it helps retain moisture and speed up the cooking process.
How to Smoke Brisket at 225°F (Step-by-Step)
Now that we know how long to smoke brisket at 225°F, let’s walk through the actual process from start to finish.
Ingredients:
- 1 whole brisket (8–14 lbs)
- Yellow mustard (optional, as a binder)
- Your favorite brisket rub (salt, pepper, garlic, paprika, etc.)
- Wood chips (oak, hickory, or mesquite are classics)
Step 1: Trim the Brisket
Trim excess fat off the brisket, especially the hard fat that won’t render. Leave about ¼ inch of fat on the fat cap for flavor and moisture.
Step 2: Season Generously
Apply a thin layer of yellow mustard or olive oil as a binder. Then coat the brisket with your rub of choice. Make sure to season all sides generously.
Step 3: Preheat Your Smoker to 225°F
Use a reliable smoker and keep it steady at 225°F. Add wood chips or chunks for smoke flavor—oak and hickory provide a robust flavor, while fruit woods like apple and cherry offer a milder taste.
Step 4: Smoke the Brisket
Place the brisket fat side up on the grates. Close the lid and let it smoke low and slow. Plan for 1.5 to 2 hours per pound.
Resist the urge to open the lid too often—you’ll lose heat and extend the cook time.
Step 5: Wrap at the Stall
When your brisket hits about 160°F, wrap it in butcher paper or foil to power through the stall and retain moisture.
Return it to the smoker and continue cooking until it reaches 195°F to 203°F.
Step 6: Rest the Brisket
This part is crucial. Once your brisket reaches the target temperature, take it off the smoker and let it rest for at least 1 hour, wrapped and placed in a cooler or warm oven.
Resting allows the juices to redistribute, resulting in a tender, moist brisket.
Step 7: Slice and Serve
Always slice against the grain for maximum tenderness. Serve with your favorite sides like mac and cheese, coleslaw, baked beans, or cornbread.
Tips for the Perfect Brisket at 225
- Monitor temps: Invest in a dual-probe thermometer to track both the smoker and meat temps.
- Keep it consistent: Avoid wild swings in temperature. Try to keep it between 220°F and 230°F.
- Don’t rush the rest: Resting is as important as cooking—don’t skip it!
- Low and slow wins: Smoking brisket is a marathon, not a sprint. Be patient and enjoy the process.
Common Brisket Mistakes to Avoid
- Not trimming properly: Too much fat can block smoke and leave unrendered fat.
- Skipping the wrap: You’ll struggle through the stall and may dry out the meat.
- Relying on time alone: Always check the internal temp—every brisket is different.
- Slicing wrong: Slicing with the grain leads to chewy meat. Always cut against the grain.
Final Thoughts: How Long to Smoke Brisket at 225?
So, how long to smoke brisket at 225? The best answer is: It depends—but 1.5 to 2 hours per pound is a solid guideline. Always use a thermometer, watch for the stall, and don’t rush the rest. When done right, a smoked brisket is one of the most satisfying meats you’ll ever cook or eat.
Whether it’s your first brisket or your fiftieth, remember—every brisket is a little different. Trust your tools, stay patient, and enjoy the smoky ride.