Beef · smoking times
How long to smoke Brisket (whole packer)
At 250°F, plan on 55 to 70 minutes per pound. A 14 lb brisket takes about 13 to 16.5 hours. Pull it at 195 to 205°F.
A whole packer brisket (point and flat together) is the longest common cook. Plan for the slow end of the range and a long rest.
Smoking time by weight
| Weight | 225°F | 250°F | 275°F |
|---|---|---|---|
| 8 lb | 10 to 12.5 hours | 7.5 to 9.5 hours | 5.5 to 7.5 hours |
| 10 lb | 12.5 to 16 hours | 9 to 11.5 hours | 6.5 to 9 hours |
| 12 lb | 15 to 19 hours | 11 to 14 hours | 8 to 11 hours |
| 14 lb | 17.5 to 22 hours | 13 to 16.5 hours | 9.5 to 13 hours |
| 16 lb | 20 to 25.5 hours | 14.5 to 18.5 hours | 10.5 to 14.5 hours |
| 18 lb | 22.5 to 28.5 hours | 16.5 to 21 hours | 12 to 16.5 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 205°F |
| USDA safe minimum | 145°F plus a 3-minute rest |
| Suggested rest | 1 to 2 hours |
Plan your start time
Tips for brisket
- Expect a stall somewhere around 150 to 170°F, when the temperature barely moves for an hour or more. Wrapping in butcher paper or foil, or simply waiting, gets you through it (see the stall guide).
- Judge doneness by feel: the probe should slide into the flat like it is going into soft butter. The 195 to 205°F range is a guide, and some briskets are ready at 198 and others need 207.
- Rest at least an hour wrapped in a towel inside a cooler, and no more than a few hours, keeping the meat above 140°F while it holds.
Best wood
Oak, Hickory, Pecan, Mesquite (lightly). 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.