This guide will strictly be about how long to smoke a brisket, and other related topics will be discussed as well as how to smoke a brisket.
I’m sure you will agree that opinions are one thing that the world is not short on, and there will be thousands of opinions out there, no matter the topic.
Just to make things interesting, drag in opinions on barbecue and watch how things can quickly turn into the Wild West.
What temperature to smoke a brisket at is certainly up for debate, and the best pitmasters will be called upon to answer the question once and for all.
The three main temperatures that people smoke brisket at are 225 degrees, 250 degrees, and 275 degrees Fahrenheit, and this is according to the pros.
I consider lower temperatures to be right around 225 degrees and higher temperatures to be around 250 and 275 degrees F.
Now, let’s get right into the business of the day, which is answering the question, “How long to smoke a brisket?”
How Long To Smoke A Brisket?
Well, I’m quite certain that you are looking for an exact time that the smoking will take, but fortunately, that’s kind of the beauty of BBQ. It is done when it is done.
In my case, I plan around 8 hours at 225 degrees Fahrenheit for my 12 to 13-pound briskets to reach 165 degrees F, and that is for the initial smoke phase.
That being said, keep in mind that your brisket will enter a phase between 145 degrees Fahrenheit and 165 degrees Fahrenheit; this is where the liquid evaporating from the surface of the brisket will cool it while your grill is trying to cook it.
This is referred to as “the stall.” Also, remember that the time frame will be different during this phase for every brisket. This is where a good internal thermometer comes in handy.
Once it is wrapped in butcher paper, which is the second phase, it can take anywhere from 5 to 8 hours.
Normally, I plan an additional 2 hours for each of my brisket cooks, given that if it is done early, I can always set it in a cooler and let it rest for a while.
In a nutshell, I recommend that you plan for anywhere from 12 to 18 hours to fully cook your brisket. Keep in mind that this includes the initial smoke to 165 degrees F and the wrapped smoke to get your meat up to 202 degrees F.
Texas Style Smoked Beef Brisket
As previously mentioned, you will also be taught how to smoke a brisket. This Texas-style smoked brisket will give you that authentic Texas taste that will come right from your backyard.
Prep Time: 30 minutes
Cook Time: 15 hours
Resting Time: 1 hour
Total Time: 16 hours and 30 minutes
Servings: 18 people
Ingredients
- 1 12–14 pounds of whole packer brisket
- 2 tablespoons of garlic powder (optional)
- 2 tablespoons of coarse kosher salt
- 2 tablespoons of coarsely ground black pepper
Laid-Out Instructions
- First, you are to store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Ensure that you flip your brisket over; that way, the pointed end is underneath.
- Proceed to remove any silver skin or excess fat from the flat muscle, then trim down the large crescent moon-shaped fat section until there is a smooth transition between the point and the flat.
- Also, trim any excessive or loose meat and fat from the point. After that, square the edges and ends of the flat, and then flip the brisket over and trim the top fat cap to around ¼ of an inch thick across the surface of the brisket.
- Now, get a mixing bowl or empty spice container and mix the salt, garlic, and pepper in it. Sprinkle over the brisket to evenly distribute the spices on all sides.
- That being done, preheat your smoker to 225 degrees Fahrenheit using indirect heat and hardwood smoke. Afterward, place the brisket on the smoker with the point end facing your main heat source. Remember that this is a thicker part of the brisket, and it can handle the extra heat. Proceed to close the lid and smoke until the internal temp reaches 165 degrees F. This normally takes about 8 hours.
- Afterward, roll out a big piece of butcher paper or foil on a large work surface and center your brisket in the middle. Then wrap the brisket by folding the edge over the edge, which will help create a leak-proof seal all the way around. Make sure you return the wrapped brisket to the smoker, seam side down, so that the weight from the brisket crimps the edges of the paper wrap down tight.
- When that is done, close the lid on the smoker and maintain 225 degrees F. Continue cooking until the internal temp of the brisket reads 202 degrees F in the thickest part of the meat. Normally, this will take anywhere from 5 to 8 hours.
- After that, remove the brisket to a large cutting board and allow it to rest for 1 hour before you proceed to slice it. Make sure you slice both the point and the flat against the grain with a sharp knife, and serve it immediately.
What Temperature Should I Smoke My Brisket At?
The answer to the above question has been given in detail in this guide. But the bottom line to this is that making some Texas smoked brisket is quite easy, but time-consuming.
It is a very fun cook and can be done with friends and family watching it throughout the whole cook.
Make sure that you rest your brisket when it is done, and then slice it against the grain.
You can always cube up the brisket point if you want even more fun and make some brisket burnt ends.
You can always serve with pickles, white bread, and your choice of sides, then proceed to enjoy.
How Do I Choose the Best Brisket?
I consider starting with a whole brisket and not just the brisket flat that you might see in stores to be the first step in getting the best results in your cooking process.
A brisket flat is only half of the brisket, and it happens to be the leanest part of the muscle.
That being said, it might seem tempting to go with the brisket flat in your local grocery store, given that it is of a more manageable-looking size.
However, I strongly suggest that you do yourself a huge favor and avoid the brisket flat for now.
Whole packer briskets like the one used in this recipe or a full packer brisket are the best options if you are planning to get a juicy brisket that will offer consistent and great results.
Conclusion
A lot of people argue about whether you should cook your brisket with the fat side up or down when smoking.
But it is simple; you can smoke it either side up or side down, given that there is no difference in the final product, so just place it there however you like.
Keep in mind that resting your brisket is quite essential. So, I suggest you rest your brisket for at least one hour.
And if you need to rest your brisket for more than an hour, you are free to do so.
This will now conclude this guide, as you now have the detailed answer to the above question, “How long to smoke a brisket?”
How Long to Smoke a Brisket?
Ingredients
- 1 (12–14) pounds of whole packer brisket
- 2 tablespoons of garlic powder optional
- 2 tablespoons of coarse kosher salt
- 2 tablespoons of coarsely ground black pepper
Instructions
- Store your brisket in the refrigerator until you’re ready to trim. Cold briskets are easier to work with. Ensure it’s placed with the pointed end underneath.
- Remove silver skin or excess fat from the flat muscle. Trim down the large crescent moon-shaped fat section until there’s a smooth transition between the point and the flat. Trim any excessive or loose meat and fat from the point. Square the edges and ends of the flat, then trim the top fat cap to around ¼ of an inch thick across the surface of the brisket.
- Mix salt, garlic, and pepper in a mixing bowl or empty spice container. Sprinkle evenly over the brisket on all sides.
- Preheat your smoker to 225 degrees Fahrenheit using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing the main heat source. Close the lid and smoke until the internal temperature reaches 165 degrees F, approximately 8 hours.
- Roll out a large piece of butcher paper or foil on a work surface. Center the brisket in the middle and wrap it by folding the edges over each other to create a leak-proof seal. Return the wrapped brisket to the smoker, seam side down.
- Close the lid on the smoker and maintain 225 degrees F. Continue cooking until the internal temperature of the brisket reads 202 degrees F in the thickest part, which typically takes 5 to 8 hours.
- Remove the brisket to a large cutting board and allow it to rest for 1 hour. Slice both the point and the flat against the grain with a sharp knife before serving immediately.
