Beef · smoking times
How long to smoke Brisket flat
At 250°F, plan on 55 to 65 minutes per pound. A 6 lb brisket flat takes about 5.5 to 6.5 hours. Pull it at 195 to 203°F.
The flat is leaner than a whole packer, so it cooks a little faster per pound and dries out more easily.
Smoking time by weight
| Weight | 225°F | 250°F | 275°F |
|---|---|---|---|
| 3 lb | 3.5 to 4 hours | 3 hours | 2 to 2.5 hours |
| 4 lb | 4.5 to 5.5 hours | 3.5 to 4.5 hours | 2.5 to 3.5 hours |
| 5 lb | 6 to 7 hours | 4.5 to 5.5 hours | 3.5 to 4 hours |
| 6 lb | 7 to 8.5 hours | 5.5 to 6.5 hours | 4 to 5 hours |
| 7 lb | 8 to 10 hours | 6.5 to 7.5 hours | 4.5 to 6 hours |
| 8 lb | 9.5 to 11.5 hours | 7.5 to 8.5 hours | 5.5 to 6.5 hours |
Click a weight for the full plan. Times assume the smoker holds the temperature shown; they are ranges.
Pull temperature, safe minimum and rest
| Target | Temperature |
|---|---|
| Pull from the smoker | 195 to 203°F |
| USDA safe minimum | 145°F plus a 3-minute rest |
| Suggested rest | 1 to 1.5 hours |
Plan your start time
Tips for brisket flat
- Start fat side up or down as you prefer, but keep the fat cap trimmed to about a quarter inch so it can render.
- Wrap once the bark has set and the color is deep mahogany, usually around 165°F, to protect the lean meat during the stall.
- Slice against the grain after resting. A flat that is pulled too early is tough; one pulled when the probe slides in is tender.
Best wood
Oak, Hickory, Pecan. See the wood guide for how strong each one is.
Safe minimum temperatures: USDA FSIS Safe Minimum Internal Temperature Chart. Smoker temperature guidance: USDA FSIS, Smoking Meat and Poultry. Smoking times vary with the smoker, the weather, how much the meat weighs, how thick it is and whether you wrap it. These are ranges based on common barbecue practice, not lab measurements. Always cook to the internal temperature, measured with a food thermometer.