Smoking a beef brisket can be intimidating for many backyard barbecue enthusiasts With brisket prices averaging $3-6 per pound, experimenting to find the perfect brisket smoking time can get expensive However, with the right information, smoking an amazing brisket at home is totally achievable. Follow this guide to learn everything you need to know about how long to smoke a beef brisket.
Choosing Your Brisket
Selecting the right brisket is the first step to smoking success Here are a few things to look for when buying a brisket
Cut – Choose a “packer” cut brisket, which includes both the flat and the point. This will provide the most flavor.
Grade – Go for Prime or Choice grade brisket. Prime has beautiful fat marbling for maximum moisture and tenderness.
Weight – Plan on 1⁄2 pound of brisket per person. A 12-14 lb brisket will feed around 24 people.
Fat Cap – Look for at least 1⁄4 inch of fat cap to keep the brisket moist during the long smoking time.
Buying a quality packer brisket ensures you start with a cut that will cook evenly and provide superb flavor.
Trimming and Seasoning
Before seasoning, trim your brisket by removing any hard fat or silver skin. Trim the fat cap down to about 1⁄4 inch. Proper trimming provides an even shape for balanced cooking.
For a Texas style brisket, use a simple seasoning of coarse black pepper and kosher salt. For a little extra flavor, add some garlic powder. Apply the rub generously on all sides.
Smoking Time per Pound
The time it takes to smoke a brisket depends on a few factors:
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Size – Larger briskets need more time.
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Temperature – Lower heat = longer cook time. 225-250°F is ideal.
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Wrapping – Wrapping at 160°F will speed up cooking.
For the initial smoke at 225-250°F, plan on 11⁄2 – 2 hours per pound, or until the brisket reaches an internal temp of 165°F. Wrapping in butcher paper and returning to the smoker will take another 5-8 hours.
For example, a 12 lb brisket will take around 15-20 hours total, including the resting time. Use a good meat thermometer and cook to temperature instead of time.
Step-By-Step Smoking Method
Follow these steps for tender, juicy brisket every time:
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Trim – Remove any excess fat and silver skin. Leave about 1⁄4 inch of fat cap.
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Season – Generously apply a rub of salt, pepper, and garlic powder.
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Smoke – Set up your smoker for 225-250°F indirect heat using oak or fruit wood. Place brisket fat side up.
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Wrap – At 160°F internal temp, wrap brisket tightly in butcher paper.
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Finish Cook – Continue cooking wrapped brisket to 202-205°F internal temp.
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Rest – Allow to rest wrapped for at least 1 hour before slicing.
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Slice and Serve – Carefully slice against the grain. Serve fatty and lean slices.
Smoking Tips for Perfect Brisket
Here are some handy tips to ensure barbecue success:
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Use a water pan for moisture and even heat.
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Rotate brisket periodically for even cooking.
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Spritz with apple cider vinegar/water solution during initial smoke.
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Resting time is crucial – Never skip this step!
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Slice both the point and flat sections against the grain.
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Serve fatty and lean brisket slices and sauces on the side.
FAQs
Still have questions on smoking times? Here are some common brisket queries:
How long per pound at 225°F?
- Plan for 1 hour 15 minutes per lb. A 12 lb brisket will need about 15 hours.
Should I wrap in foil or butcher paper?
- Butcher paper is recommended. It produces better bark and moisture.
What is the stall?
- The stall happens between 140-165°F when evaporation cools the brisket surface.
Should I inject brisket?
- Injecting with a marinade adds flavor but is not required. Many skip this step.
What internal temp = done?
- 205°F is ideal doneness for super tender brisket.
What wood is best?
- Oak or fruit woods provide ideal smoke flavor.
With the right cut of meat and cooking method, you can make competition-worthy brisket right in your own backyard. Now that you know exactly how long to smoke a brisket, it’s time to fire up your smoker and experience melt-in-your-mouth brisket perfection.
Choosing the Right Beef Brisket
Picking out a beef brisket isn’t just grabbing the biggest hunk of meat in the bin and calling it good. You’re about to spend the next 10–14 hours of your life with this piece of meat, so it’s worth taking a minute to choose the right one.
Now, not every little flaw is a dealbreaker — sometimes you sacrifice a slightly thinner flat to get better marbling, or overlook a rough trim job if the rest of the cut checks out. But once a brisket starts stacking up red flags? I put it back and keep digging.
And don’t be shy — ask the meat department if they’ve got more in the back. I’ve done it more times than I can count, even when there were five “perfectly good” briskets sitting right in front of me. Trust me, making friends with your butcher is one of the best moves you can make as a backyard pitmaster.
what To look for when choosing a brisket:
- If the packer got a little wild with the blade and sliced too deep, exposing the meat beneath, it’s not ideal — especially when you’re aiming to keep moisture in during the cook. Then flip it over and check for marbling in the flat. You want to see white flecks running with the grain. No marbling in a choice brisket is common, but with Prime, it should at least be visible. Wagyu will have the most, though I personally find it a bit too rich for a long smoke.
- Thickness matters. If the flat cut is too thin — less than an inch of muscle once you account for trimming — that meat is gonna dry out before it ever gets tender. You’ll also end up trimming off more than you should, which just wastes your money. I’m always hunting for the thickest, most even flat I can find.
- Some folks say a bendy brisket equals a tender final product. Not quite. A floppy brisket might just mean it has a thinner fat cap or a smaller deckle. Or it could just mean looser muscle fibers. None of those automatically guarantees a better result. Still, it’s useful — if the brisket is super stiff, that probably means you’ll be trimming a ton of thick, dense fat and maybe dealing with a deckle that won’t render out. So yes, I still look for some pliability — but I use it as a guide, not gospel.
- Some of the worst cooks I’ve had came from monster 18- to 20-pound briskets that were a pain to manage. I’ll take two well-shaped 12- to 14-pounders any day over one giant. You’ll get better airflow, better bark, and less waste.