How Long to Smoke a Brisket Per Pound (The Exact Timing and Temperatures)

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Are you wondering how long it will take to cook a brisket? Many cooking guides instruct you on how to tell when the brisket is done. However, this leaves you stuck waiting and constantly checking the temperature throughout the cook.

It’s nice to have a rough guideline of how long a whole brisket will take to cook, depending on its size and weight.

To smoke as brisket, it will take 1.5 – 2 hours per pound if your smoker temperature is set to 225 ℉. However, what is more important is the internal temperature of the brisket. The brisket should be taken off the heat when it reaches an internal temperature of 203°F.

Many factors can influence how long this takes, such as the smoker’s temperature, when you wrap the meat and the size of the cut. Below, you’ll show how to measure the temperature of your brisket so you can get an accurate cooking time.

How Long Should You Smoke a Brisket per Pound

To smoke as brisket, it will take 1.5 – 2 hours per pound if your smoker temperature is set to 225 ℉

To calculate this, you will need to consider all the different variables. For example, you have to consider the size and weight of the meat and, of course, the temperature of the smoker or grill you’re using.

Let’s say that your smoker is set to 225°F (that is what pro pitmasters recommend). If so, you can estimate that for every pound of meat, it will take an hour and a half to two hours to cook the brisket without drying out.

Of course, this is just a general rule of thumb. It is not the golden rule. And it will not always be applicable.

A thermometer is the key to smoking your brisket perfectly. It will allow you to know the exact internal temperature of your meat.

How Many Hours of Smoking for Each Pound of Brisket?

You might wonder why the rule depends on ‘per hour’ or ‘per pound of meat. We use this measurement form because it’s always easier to round times up to the nearest hour.

Plus, briskets are always sold by the pound. (Unless you’re relying on the metric system, of course.) Regardless, the cooking duration per pound depends on the cooking method and if you wrap your meat.

Therefore, you might need to allocate anywhere from half an hour to two hours per pound of meat.

I recommend smoking brisket at 225°F. If you want to cook at a different temperature, I have included some approximate times below.

• You’ll need around 1.5 – 2 hours/pound if your smoker temperature is set to 225 ℉
• You’ll need around 1.5 hours/pound if your smoker temperature is set to 250 ℉
• You’ll need around 0.5 hours/pound if your smoker temperature is set to 300 ℉

This means a 10-pound brisket being smoked at 250 ℉ will take around 15 hours to finish. This guide is just a way to develop a rough estimate for your cooking times. 

Calculations For How Long to Smoke a Brisket (All Sizes)

To simplify things, we have also curated a simple smoking guide for you to follow. Of course, as cooking circumstances constantly change, you’ll have to tweak this guide a little to match any differing factors. 

We want this cooking cheat sheet to be concise, so we’ll keep the cooking temperature to an average of 225 F. With that in mind, please alter some of our instructions for a slightly hotter or cooler grill.

The general calculation includes multiplying the weight of your brisket by 1 ⅓ hour to total your overall cooking time.

    – Cook a 1.5-pound brisket cut for approximately 2 hours.

    – Cook a 2-pound brisket cut for approximately 3 hours.

    – Cook a 2.5-pound brisket cut for approximately 4 hours.

    – Cook a 3-pound brisket cut for approximately 4 hours.

However, this calculation isn’t the golden rule.

So, if you’re dealing with larger cuts, then you’ll need to set aside some more time for your smoking sessions.

For example, you should …

    – Cook a 4-pound brisket cut for approximately  6 hours.

    – Cook a 5-pound brisket cut for approximately 7.5 hours.

    – Cook an 8-pound brisket cut for approximately 10 hours.

    – Cook a 10-pound brisket cut for approximately 12 hours.

    – Cook a 14-pound brisket cut for approximately 16 hours.

    – Cook a 15-pound brisket cut for approximately 17 hours.

    – Cook a 16-pound brisket cut for approximately 18 hours.

Of course, we assume you’ll allow the meat to rest and wait until it reaches room temperature before you begin cooking. If you decide to wrap your brisket, then you might also be looking at a shorter cooking time.

So the KEY to smoking the perfect brisket is to use a probe thermometer and monitor your temps!

Are There Other Things You Will Need to Keep In Mind?

The temperature setting of your smoker or grill isn’t the sole variable that will affect the cooking time of your brisket.

The brisket’s fat and meat content will also play a role. For example, the higher the fat content, the faster it will cook. In turn, if the brisket is quite large and has a higher content of lean meat, then it will take a while for the heat to penetrate through the entire thing.

The weather will also affect the cook. Let’s say you’re using a gas or an electric grill for your smoke. You can bet that the outside temperature will affect the unit’s internal temperature.

So, during winter, you might have to deal with longer cooking times than usual. And during summer, you might experience a faster cook.

How Should You Cook the Fatty Side?

If you’re wondering whether cooking the piece of meat with the fat side up or down affects the timing, it doesn’t.

This is more of a personal preference. However, if you’re cooking with a conventional grill, having the flat side facing down is a good idea.

This is because the heat comes up from the bottom. The fat can even help to keep the brisket from sticking onto the hot grill grates.

However, if you’re preparing the brisket in an oven, it’s a good idea to have the flat side facing up. This will ensure the fat breaks down nicely, keeping the meat moist and tender.

What if You’re Working With a Small Brisket?

We don’t have much advice to offer here. However, the logical thing to remember is that smaller briskets will require a shorter cooking time. To determine if you’re using a “small” brisket, the average brisket weighs 10-16 pounds.

And it’s also always important to pay closer attention to the meat as it cooks. This is because it’s easier to overcook a small brisket accidentally. After all, you don’t want the brisket drying out in the process!

Here’s What You Can Do to Cook It Faster

Sure, smoking your brisket with your own two hands is always a rewarding experience. However, the long waiting times are tough to deal with. They’re especially tough if you have hungry mouths just waiting to be fed. 

Hence, everyone always looks for tips and tricks to shorten the cooking time. Rookies’ most common mistake is to take the intuitive approach of turning up the heat. 

Cooking your piece of brisket at 280 ℉ or 300 ℉ may cook it faster. A hot smoker or grill will also inevitably dry out your meat.

And you might end up wasting the precious meat. This would be a great shame, considering briskets aren’t cheap meat cuts.

So, what are some other solutions to this dilemma?

You can always use this method known as the ‘Texas Crutch.’ It’s extremely easy to do, and it always yields great results. It just involves wrapping your piece of meat as soon as you notice the meat’s internal temperature stalls. 

The meat stall occurs around halfway through a cook. This is when the internal meat temperature appears to stop rising. This is due to the condensation that begins to form around the meat. The tiny water droplets cause the meat to lose heat.

So the temperature won’t begin to rise again until all of that water evaporates off. 

For the Texas Crutch method, you remove the meat from the heat and wrap it in aluminum foil, butcher paper, or parchment paper. Then, you place it back on the hot grill to continue cooking. The wrap will reduce the cooking time because it prevents evaporation. 

If you’re worried about the wrap affecting the bark‘s outcome, we have a suggestion. You can unwrap the meat towards the end of the cooking and place it back on the heat for 10 to 15 minutes to gently crisp the bark. This will also help give it a smokier flavor.

Ensure you allow time for the brisket to rest in the cooler before you slice it.

Some Extra Advice

An estimate of how long it will take you to smoke your brisket is great, but you’ll always need to keep an eye on the internal temperature of the meat. Take it off the heat as soon as your instant-read thermometer reads 203° F, and you’ll be left with delicious brisket every time!

Smoke On!

Charlie

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