How Long to Smoke a Brisket
The king of BBQ — nailed every time.
Smoking a brisket is the ultimate test of a pitmaster's patience. A whole packer brisket (12–16 lbs) typically takes 12–18 hours at 225°F, or 10–14 hours at 250°F. The key is cooking to internal temperature — not time — targeting 203°F for probe-tender results. Use our free calculator below to get a precise cook schedule based on your exact weight and setup.
Step-by-Step Cook Schedule
Trim fat cap to ¼ inch. Apply salt and pepper rub (or your favorite). Rest uncovered in fridge overnight.
Smoke fat-side up at 225°F until bark is set and internal temp hits 165°F. Spritz with apple cider vinegar every hour after the first 3 hours.
Wrap tightly in butcher paper (or foil). Return to smoker until probe-tender at 203°F — a thermometer should slide in with no resistance.
Wrap in towels and rest in a cooler for at least 1 hour (2 is better). This is the most important step — don't skip it.
Slice against the grain. Flat slices ¼ inch thick; point can be cubed for burnt ends.
Pitmaster Tips
Cook to internal temperature, not time — every brisket is different.
The 'stall' at 150–165°F is normal. Don't panic and don't crank the heat.
Butcher paper gives better bark than foil — foil steams the meat.
A 2-hour rest is not optional. It's what separates good brisket from great brisket.
Buy USDA Choice or Prime — Select grade briskets are too lean and dry out.
Recommended Gear for Brisket
Monitor your brisket's internal temp from your phone — no wires, 165ft range.
The pitmaster's choice for wrapping brisket — better bark than foil.
The classic offset smoker for authentic wood-smoked brisket.
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Frequently Asked Questions
How long does it take to smoke a 15 lb brisket?
At 225°F, a 15 lb brisket takes approximately 18–22 hours. At 250°F, expect 15–18 hours. Always cook to internal temperature (203°F) rather than relying on time alone.
What temperature should I smoke brisket at?
225°F is the classic low-and-slow temperature for maximum smoke penetration and tender results. 250°F is a good middle ground that saves 2–3 hours. Avoid going above 275°F as the connective tissue won't have time to break down properly.
What internal temp is brisket done?
Brisket is done when it reaches 200–205°F internal temperature AND passes the probe test — a thermometer should slide in with no resistance, like warm butter. Temperature alone isn't enough; probe tenderness is the real indicator.
Should I wrap my brisket?
Yes, wrapping (the 'Texas Crutch') helps push through the stall and keeps moisture in. Butcher paper is preferred by most pitmasters as it allows some breathability and preserves bark better than foil.
How long should I rest a brisket?
Rest for at least 1 hour, ideally 2 hours. Wrap in butcher paper, then in towels, and place in a cooler. The rest allows juices to redistribute and the internal temp to equalize — it makes a dramatic difference in moisture and tenderness.