Calculating smoking time for brisket

Knowing the ideal smoking times and temperatures for every meat cut is the first step along the way to becoming a smoking expert. Smoking meats is all about details, as you need to cook meat for extended periods at low temperatures to reach the target internal temperature.

When you follow the proper steps, the result is tender, juicy, and flavorful meat that no other cooking method can achieve. This is why being accurate with the smoker temperature and the time the meat is taking to cook is extremely important.

This meat cut contains a lot of connective tissues as it comes from an overly worked muscle, covered with a nice fat cap that melts and renders to give your brisket a nice crust when it’s cooked right. So, it’s crucial to know the recommended smoker temperature, the desired internal temperature, how many hours you’ll have to smoke brisket, and when to stop so the meat doesn’t dry. 

This article will answer all your questions about cooking times to give you a nice result in your next backyard cooking event, so keep reading. 

Smoking Time for Brisket

Of course, you can use a pellet smoker to smoke pulled pork, pork tenderloin, pork belly, pork ribs, sausages, pork shoulder, pork butt, chicken quarters, and even fish, and they usually take a couple of hours or even less to cook.

But when it comes to beef brisket, the cooking time will be significantly longer than the time taken to smoke lean meat, so you can reach the target internal temperature.  

Brisket is made of fat and connective tissues, and during the smoking process, the low temperature melts the fat cap to give you a delicious crust of seasoned fats. 

Over time and while smoking meat, the juices from the fat cap penetrate through the meat, adding to its moisture and giving it more flavors. Moreover, the internal temperature increases to cook your meat to perfection.

Temperature and Time

The minimum temperature at which you can smoke brisket is 140°F because the collagen particles start to break at this temperature. However, a large piece of beef brisket will cook for days if you use this temperature.

Moreover, leaving the meat that long to smoke is not safe as the internal temperature will be too low. 

As a rule, the lower the smoker temp, the more cooking time you’ll need to smoke briskets. The results can be better because the connective tissues are melting, so the meat doesn’t feel tough or chewy. 

You should aim for a smoking temperature between 225 and 250°F, as this temperature will render fats, giving you a delicious brown crust on your brisket, and it will break the collagen, so the meat feels juicy and melts in your mouth. 

By setting the smoker temperature to 225°F, your brisket will need between one and a half to two hours of cooking time per pound. However, leaving the meat for two hours is definitely a better option, as it allows the internal temperature to increase, so you don’t end up with raw meat on the inside. 

You know that the meat is done when the internal temp is between 180 and 190°F. This will give you the desired results, and your tender brisket won’t feel dry or tough. 

When you set the smoker temp to 250°F, brisket meat will need about one and a half hours per pound. This is an excellent temperature for smoking brisket because the fat cap creates a delicious fatty crust that surrounds your meat, and the collagen slowly breaks to soften the connective tissue, so you can enjoy a tender and flavorful brisket cut. Although there’s no huge difference between the two temperatures, at 250°F, the meat will have a better texture.

If you’re using a grill or an oven to accelerate the cooking time, you can cook your brisket at 300°F. In this case, the meat will be ready if you give it 30 to 45 minutes per pound. 

However, this is not the best way to cook briskets, as the texture can be a little disappointing with a higher internal meat temperature. This is why the slow method while providing indirect heat is always the go-to choice for seasoned backyard BBQ enthusiasts. 


You can predict the meat smoking times based on the weight of the beef brisket cut. However, this should only be a guide. 

The rule states that a large piece of brisket will take more time to smoke, and this makes sense since the heat will be distributed over a larger surface. Yet, individual differences between meat cuts can greatly affect smoking time. 

Smoking 10 -Pound Brisket

If you’re cooking for a gang, a 10-pound smoked brisket cut will be enough to feed them all, as it can feed 10 to 20 people, depending on their eating habits and the sides you’re serving with your meat. 

The recommended smoking time for your 10-pound brisket depends on the temperature you’re using.

  • At 225°F, that meat will take about 20 hours to cook. 
  • At 250°F, it will take about 15 hours. 
  • At 300°F, it will take between 5 and 7.5 hours. 

Smoking 3-Pound Brisket

A small brisket that weighs 3 pounds can serve between 6 and 8 people, and the smoking time and reaching the target temp will be calculated according to the temperature you pick. 

  • At 225°F, that meat will take about 6 hours to cook. 
  • At 250°F, it will take about 4.5 hours. 
  • At 300°F, it will take between 1.5 and 2.25 hours.

Other Factors to Consider

In addition to the weight of the meat cut and the temperature you choose for smoking, other factors significantly affect the time your brisket takes until it’s done. 

The type of the smoker and its mechanism will definitely affect the cooking time. For example, electric and gas smokers provide more consistent temperatures than pellet smokers, so you can accurately predict cooking time. 

  • A high-grade piece of brisket with more marbling and fat will cook faster than a low-grade one with more connective tissue. 
  • Prepping the meat properly will shorten the cooking time. Bringing it out and letting it reach room temperature will yield better cooking results. 
  • Using aluminum foil or butcher paper to wrap your meat will help keep it moist and will shorten the cooking time, especially if you’re using a grill. 
  • The ambient temperature can also affect the time your brisket is taking to smoke. On a cold and windy day, the cooking time will increase. 


Smoking is the number one recommended cooking method for briskets. And although you can’t exactly tell how many hours your beef brisket will take to smoke to perfection, you can estimate the time based on the weight of the meat cut and the temperature you choose.

The low and slow method is always better for smoking brisket, yet you shouldn’t go too low, as the internal target temperature of the meat should be around 190°F.

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