How Long to Smoke a Brisket (Step-by-Step Guide)
Smoking a brisket to tender, juicy perfection isn’t just a recipe—it’s a slow, savory ritual. Whether you're preparing for a backyard gathering or simply want to master a timeless BBQ tradition, knowing how long to smoke a brisket is essential. This guide walks you through the process in four clear steps.
Step 1: Season the Brisket
Start by seasoning your brisket generously. A simple rub of kosher salt, black pepper, and garlic powder does wonders, but you can also add paprika, onion powder, or chili flakes for more depth.
Tip: Let the brisket sit at room temperature for 30–60 minutes after seasoning to help the rub adhere and the meat cook evenly.
Step 2: Smoke at 225°F to 250°F
Preheat your smoker to a low and steady temperature—between 225°F and 250°F (107°C–121°C). This is the ideal range for rendering fat slowly and infusing that deep smoky flavor.
Time estimate: It takes about 1 to 1.5 hours per pound of brisket. For a 10 lb brisket, that’s roughly 10 to 15 hours total cook time.
Use wood like oak, hickory, or mesquite for bold flavor, or fruitwoods like apple or cherry for a sweeter, milder taste.
Step 3: Smoke Until Internal Temperature Reaches 165°F
Monitor the internal temperature with a meat thermometer. Once it hits 165°F (74°C), it will have developed a beautiful bark on the outside and reached the infamous “stall”—a phase where internal temp plateaus due to moisture evaporation.
Step 4: Wrap and Continue Smoking Until 203°F
Wrap your brisket tightly in butcher paper (or foil, though butcher paper allows better smoke flow) to push through the stall and lock in moisture. Return it to the smoker and continue cooking until the internal temperature reaches 203°F (95°C)—the sweet spot for tenderness.
Final tip: Let the brisket rest, still wrapped, in a cooler or warm oven for at least 1 hour before slicing. This allows juices to redistribute and makes it easier to carve.
Quick Recap
| Step | Action | Target Temp |
|---|---|---|
| Season | Apply rub and let sit | — |
| Start Smoking | 225°F to 250°F | — |
| Hit the Stall | Smoke until bark forms | 165°F internal temp |
| Wrap & Finish | Wrap and continue to smoke | 203°F internal temp |
Smoking a brisket is equal parts patience, precision, and passion. Follow these steps and you’ll be serving up slices so tender they nearly float off the cutting board. 🍖🔥
