How To Smoke A Brisket! How Long Do You Cook a Brisket in a Smoker?

An all-inclusive guide for you to make perfectly Smoked Brisket… every time! I’m taking you through selecting, trimming, and how to smoke a juicy tender brisket. A Smoked Brisket Recipe is perfected by following these key steps. How long do you cook a brisket in a smoker? Find out!

How long do you cook a brisket in a smoker for that tender juicy irresistible meat? – Question Answered! Brisket is the most popular smoked meat, and I’m showing you how to smoke a brisket like a PRO by simply smoking it for the right amount of time, and following these guidelines!

I LOVE making a huge brisket for family gatherings… They are pretty big and can feed a large crowd. We have a big family! (My husband and I both have 7 siblings, and they all have multiple kids. So, when we get together we eat a lot.) And everyone loves smoked brisket, so I have never had leftovers!

The main trick to a great smoked brisket is giving yourself PLENTY of time… In fact, I always start smoked brisket the day before I serve it with BBQ Baked Beans!

There are several factors that determine how long to cook a brisket in a smoker! In the recipes below, you’ll smoke a whole brisket for about 6 hours or till 165 degrees F, then wrap it and finish off with a second smoke for another 4 or more hours (till it reaches 200 degrees F) depending on your smoker and the size of the brisket!

Determining How Long To Cook Brisket – Time Factors

1. How smokey you like your brisket!
2. The size of your brisket.
3. The temperature of your smoker.
4. What type of smoker you are using.
5. Outside temperature and Wind.
6. How often you open your smoker while it’s cooking.
7. And the temperature you are smoking at. (225 degrees F is recommended)
8. If you plan to do all the cooking on a smoker or part in the oven.

The Most Important Tools For Perfect Tender Smoked Brisket

There are 2 tools that you can’t do without when smoking brisket:

First, A Smoker & Pellets or Wood Chips! I know… No shocker here, but a good smoker is definitely required to smoke a brisket, even if you make your own!

We use an old Big Chief electric smoker. A whole packer brisket barely fits on a rack, but it works great! Or you can use the infamous Traeger-style pellet smoker, which most people prefer!

And, of course, you will need wood pellets or chips to create the smoke in your smoker! I liked the package below with several types of wood pellets that are excellent for smoking brisket! I’ve used several types including hickory, apple wood, and mesquite wood pellets… They are all delicious!

Second, you will need an instant-read thermometer! There’s really no way around this one! Because each brisket is different they will all take a bit longer or shorter to come to the perfect temperature for tender brisket! The only way to be sure it’s going to be perfect is to use an instant-read thermometer or meat thermometer and cook to 200 degrees F in the thickest part of the meat.

Third, Butcher Paper or Aluminum Foil – After the brisket reaches 165 degrees inside, you’ll need to wrap it in butcher paper or foil. Pink or peach butcher paper is preferable to get that “texas crunch”.

Key Steps For Perfect Brisket

• Purchase Brisket
• Trim
• Marinate
• 1st Smoke to 165 degrees F.
• Wrap in Butcher Paper or Foil
• 2nd Smoke to 200 degrees F.
• Rest!
• Slice against the grain.
• And, Enjoy!

How To Pick A Brisket At The Grocery Store

Success with barbeque meats isn’t always easy, but that’s what makes it fun.  The classic beef brisket is a good example.  A beautifully smoked beef brisket is sure to please and will keep people talking about your barbecue skills and gatherings for years to come.  But it can be a challenge to get it right – it takes a combination of the right technique and the right ingredients – and no ingredient is more important than the brisket itself.  So, take a tip from a professional: look for the USDA grade mark when you shop the meat section, and choose either a USDA Choice or USDA Prime brisket to ensure drool-inducing results!

Official USDA quality grades provide assurance that your beef cuts meet specific quality thresholds that are individually assessed by a select staff of just over 140 skilled and highly trained USDA beef graders.  And, most importantly for all of you who love perfectly smoked meats as much as I do, shopping by these USDA beef quality grades are a sure-fire way to select the right beef for your ‘que.

https://www.usda.gov/media/blog/2016/06/30/does-your-smoked-brisket-make-grade

How To Smoke A Brisket – First Trim Fat Cap

The first thing you’ll notice about a beef brisket is the large fat side with a bit of connective tissue. This fat is left on by butchers because it keeps the brisket moist and adds a ton of flavor that you just can’t get any other way. Just trim off any connective tissue but leave the main fat cap on your brisket for best results!

1. Trim off hard fat (it won’t render during cooking.)
2. Cut the rest of the excess fat on the brisket to be about 1/4 – 1/2 of an inch thick.
3. Trim off any silver skin or discolored meat

The best brisket has a layer of fat on top that is full of smoke flavor, and you can always cut it off before eating if you don’t want that in your mouth… But trust me, leave it on for the cooking process!

Marinate Your Brisket!

After trimming the hard fat off your brisket, it’s time to marinate it with a dry rub! You can use your favorite pre-packaged dry rub marinade or use mine by mixing together:

• 2 tablespoons of ground black pepper
• 2 tbs of good salt
• Two tablespoons of garlic powder
• 2 tablespoons onion powder

Rub this seasoning mixture generously all over every side your the brisket, cover, and allow to marinate for up to 12 hours.

Wrap Brisket

After the brisket reaches 165 degrees internally, you will pull it out t=of the smoker and wrap it! You can use butcher paper or foil. However, butcher paper breathes better than foil allowing some moisture to escape and making the exterior crunchier. This is called the “texas Crunch” and I love it this way!

I started smoking by wrapping my brisket in foil, but the butcher paper is much better! Use pink or peach butcher paper. If you can’t get the butcher paper the foil still makes amazing smoked brisket!

How Long To Cook A Brisket In A Smoker

The general rule of thumb is to cook brisket SLOW and LOW! The cooking temperature should be about 225 degrees F. (Or as close as you can get to that. At 225 degrees F, you will cook your brisket for 1 and a half hours per pound! You can also cook brisket at 250 degrees F for just 1 hour per pound. (But remember that the internal temperature of your brisket can increase by 10 degrees after it’s been removed from the smoker grill.)

Full briskets weigh between 10 and 16 pounds, so your total smoke time, or total cook time at 225 degrees, will be between 15 and 24 hours.

How long does it take to smoke a brisket?

Every cut of meat and animal is a little different; it’s different in size and fat content, and muscle tenderness. So, there is no exact cook time for all briskets. Despite this, you can estimate the time pretty close by using its weight for total smoke-cook time. BUT remember, ****the internal temperature determines when it’s done! **** Beef Brisket is fully done when the internal temperature reaches 204° F.

How Long To Cook A Brisket On A Pellet Smoker

Every cut of meat and animal is different; so there is no exact cook time for every brisket. But, you can estimate by using its weight for your briskets’ total smoke-cook time. BUT remember… ****The internal temperature determines when it’s done!!!**** Beef Brisket is fully done when the internal temperature reaches 204° F.

It takes 10-15 hours to cook a brisket on a pellet smoker! (10-pound brisket at 225 or 250 degrees F) Then you’ll let it rest for about an hour before slicing against the grain and enjoying it!

If you are using a pellet smoker, you will set the temperature to 225 degrees F ideally. Then let it preheat. You will smoke it for about 6 hours or until the internal temperature reaches 165 degrees F. After it reaches 165 degrees internally, wrap it tightly in pink or peach butcher paper, or a double layer of aluminum foil, and continue cooking on your pellet grill for 4 more hours till the internal temperature reaches 200-204 degrees F!

HOW TO SMOKE A BRISKET ON A PELLET Smoker Grill

Using a pellet smoker to cook a brisket is one of the best ways to cook it at a steady temperature while infusing that great smoke flavor. Plus you can experiment with different smoke flavors using different pellets like hickory, apple, or maple.

1. Coat brisket liberally with a dry rub marinade, or just use 2 tablespoons of ground black pepper, 2 tablespoons of good salt, a couple of tablespoons of garlic powder, and 2 tablespoons onion powder!
2. Then, wrap the brisket in plastic wrap and put it in the refrigerator to marinate for 12 hours.
3. Set the temperature on your pellet smoker to 225℉, and preheat it with the lid closed, for at least fifteen minutes.
4. Place brisket on the smoker grate fat side down, and smoke it for about 6 hours till the instant read thermometer reads 165 degrees F in the thickest section. It should have a dark reddish-brown almost black crust on the outside at this point, and it’s ready to wrap your brisket in pink peach butcher paper (or foil if you can’t get the butcher paper)!
5. Then, remove the brisket from your smoker, and carefully wrap it tightly in 2 layers of aluminum foil.
6. Put the wrapped brisket back on your pellet smoker and cook at 250℉ for another 4 more hours or until the internal temperature of the brisket reaches hits 200-204℉ on an instant-read thermometer.
7. Carefully remove your brisket from the smoker
8. Let rest for at least 1 hour – better to let it rest for 2 hours. I know… It’s so tempting to dig in! Don’t do it, the juices will run out and leave the brisket dry!
9. On a large cutting board, slice brisket against the grain or across the muscle fibers (not with the fibers).
10. Enjoy the entire brisket!

How Long Does It Take To Cook A Brisket In An Old Style Big Chief or old Electric Smoker?

Old-style smokers, like the Big Chief, take a bit longer to cook brisket. That’s because you can’t just set the smoker temperature, and it has a lower heat. That being said, as long as you keep the wood pan full, you’ll get a great smoky flavor of smoked brisket. However, cooking a brisket on a Big Chief (or older style smoker) will take more than 15 hours to get to 204 degrees F.

How To Cook A Brisket On A Big Chief Smoker

The process is the same with just a few modifications:

1. Coat brisket liberally with a dry rub marinade, or just use 2 tablespoons of ground black pepper, 2 tablespoons of good salt, a couple of tablespoons of garlic powder, and 2 tablespoons onion powder!
2. Then, wrap the brisket in plastic wrap and put it in the refrigerator to marinate for 12 hours.
3. While your brisket is marinating, soak your wood chips (if using chips) in water overnight.
4. Set your smoker outside and get it preheated for about 20 minutes.
5. Place your brisket on the smoker grate fat side down, and smoke it (keep smoke on it constantly, so reload as needed!) for about 8 hours till the instant-read thermometer reads 165 – 170℉ in the thickest section. It should have a dark reddish-brown almost black crust on the outside at this point, and it’s ready to wrap your brisket in foil!
6. Then, remove the brisket from your smoker, and carefully wrap it tightly in pink or peach butcher paper, or 2 layers of aluminum foil if you can’t get the butcher paper.
7. Put the foil-wrapped brisket back on your pellet smoker and cook it for about 7 more hours or until internal temperature hits 200-204℉ on an instant-read thermometer.
8. Carefully remove your brisket from the smoker
9. Let it rest for about 1 hour – I know… It’s so tempting to dig in! Don’t do it, the juices will run out and leave the brisket dry!
10. On a large cutting board, slice brisket against the grain.
11. Enjoy!

Important Note:

Remember, every cut of meat and animal is different; so there is no exact cook time for every brisket. You just estimate using its weight for total smoke/cook time. Please remember, ****The internal temperature determines when it’s done.**** Beef Brisket is fully done when the internal temperature reaches 204° F.

It takes 10-15 hours to cook a brisket on a pellet smoker! (10-pound brisket at 225 or 250 degrees F) Then you’ll let it rest for about an hour before slicing against the grain and enjoying it!

Aluminum Foil or Butchers Paper

Every good brisket recipe will call for wrapping the brisket in butcher paper or aluminum foil halfway through the smoking or cooking process. Wrapping your brisket will keep it moist, let the internal temperature rise faster, and help it cook slow and low so that you get a fall-apart tender brisket!

Tips: Best Way To Smoke A Brisket

The best way to smoke a brisket is with a pan of hot water in your smoker with your brisket to help keep it moist for the first half of cooking time. After your wrap your brisket in foil, you can eliminate the water pan.

Remove your brisket from the fridge a couple of hours early and let it come to room temperature before you start the smoking process. Large Beef cuts usually turn out better if they start off at room temperature first!

If your brisket is a bit dry, rub it with a couple of tablespoons of olive oil br=efore seasoning with your dry rub spices! This will help the spices stick to the meat!

Place brisket in your smoker fat side down. There is a myth that placing a brisket fat side up will keep the meat more tender, but this is just a myth. The dripping grease actually just washes away your seasonings. The fat marbling inside the brisket is what will keep it moist while cooking.

How Long Should You Let Your Brisket REST Before Cutting It?

Let your fully cooked brisket rest at room temperature for at least 1 hour before slicing it. They say it’s even better to let it rest for 2 hours before slicing, but, truth be told, I’ve never waited 2 hours… The juices inside the meat will just spill out if you cut it before 1 hour of resting after it cooks, leaving you with a dry and less tasty brisket. Letting your brisket rest allows the juices to redistribute for flavorful juicy brisket!

Smoked Brisket Recipe Card

Please feel free to print my TENDER smoked brisket recipe card below, and stash it with your recipes. This smoked brisket recipe is cooked slow and low and makes the most flavorful, tender, fall-apart smoked brisket!

How To Store Leftover Brisket

I know a brisket is huge, but it’s so good that you’ll be surprised how fast it disappears! If you are lucky enough to have leftover smoked brisket, store them in an airtight container in the refrigerator for up to 5 days. You can also freeze leftover brisket for up to 3 months. Wrap in plastic wrap then store in an air-tight Zip Lock bag before freezing.

How Long Does It Take To Smoke Brisket At 225℉ Degrees?

Every brisket from a different cow is a little different; so there is no exact cook time for every brisket. But, you can estimate by using its weight for your briskets’ total smoke-cook time. BUT remember… ****The internal temperature determines when it’s done!!!**** Beef Brisket is fully done when the internal temperature reaches 204° F. But remember, the internal temperature of your brisket can increase by 10 degrees after it’s removed from the smoker/grill.

It takes 1.5 hours per pound to smoke brisket at 225℉. So if you have a 19-pound (after trimming weight) brisket, it will take you approximately 28.5 hours.

How To Smoke A Brisket – Cook TImes Chart at 225℉

10 lb Brisket – 15 hours

11 lb brisket – 16.5 hours

12 lb brisket – 18 hours

13 lb brisket – 19.5 hours

14 lb brisket – 21 hours

15 lb brisket – 22.5 hours

16 lb brisket – 24 hours

What To Serve With Smoked Brisket?

I love to serve homemade rolls and salad with smoked brisket. It also goes great with a baked potato bar! Beef and potatoes… What can I say, I live in Idaho! Smoked brisket is wonderful in the summer with loaded potato salad or pasta salad!

You May Also Enjoy My Other Recipes

Thank you for reading how long to cook a brisket in a smoker! You may also enjoy these farmhouse favorite recipes!

• Buttery Soft Sourdough Dinner Rolls (They are awesome with Brisket!
• Oven Roasted Rump Roast
• Fall Apart Boston Butt Roast
• The Best Country Style Pork Ribs!
• Loaded Potato Salad
• Summer Pasta Salad
• Perfectly Chocolate Sheet Cake!
• Date Cinnamon Rolls

More Savory Roast Recipes

Prime Rib Roast

Sirloin Tip Roast

Rump Roast Recipe

Boston Butt Pork Roast Recipe

Pot Roast Dinner

Top Round Roast Recipe

Oven roasted Tip Tip

Smoked Chuck Roast Recipe

Perfect Picnic Roast

Smoked Pork Loin

Fresh Ham Roast

Sources

National Cattlemen’s Beef Association

FDA

USDA

Culinary Institute of America