How Long Does It Take to Smoke a Brisket?

Quick Answer

Smoking a brisket takes approximately 1–1.5 hours per pound at 225–250°F. A typical 12-pound whole packer brisket takes 12–18 hours, including the stall period. Always cook to internal temperature (200–205°F), not strictly by time.

Smoking Time by Weight (at 225–250°F)

Brisket Weight	Estimated Time	Serves
8 lbs	8–12 hours	6–8
10 lbs	10–15 hours	8–10
12 lbs	12–18 hours	10–12
14 lbs	14–21 hours	12–14
16 lbs	16–24 hours	14–16
18 lbs	18–27 hours	16–18

Smoking Time by Temperature

Smoker Temp	Time Per Pound	Notes
225°F	1.25–1.5 hrs/lb	Traditional low-and-slow; most flavor
250°F	1–1.25 hrs/lb	Slightly faster, still excellent results
275°F	0.75–1 hr/lb	"Hot and fast" method; shorter stall
300°F	0.5–0.75 hrs/lb	Fastest; less smoke ring but still tender

The Stall Explained

Around 150–170°F internal temperature, the brisket "stalls" – evaporative cooling causes the temperature to plateau for 2–6 hours. Options:

• Wait it out: Purists let it ride. Produces a crispier bark.
• Texas crutch: Wrap in butcher paper or foil at 165°F to push through the stall faster (saves 2–4 hours).

Step-by-Step Timeline

Step	Time	Details
Trim and season	Night before or 1 hour ahead	Apply rub generously; refrigerate overnight for best results
Preheat smoker	30 min	Stabilize at 225–250°F
Smoke unwrapped	6–8 hours	Fat side up or down (debated); spritz hourly after hour 3
The stall (150–170°F)	2–6 hours	Wrap in butcher paper if desired
Continue cooking	2–4 hours	Until 200–205°F internal and probe-tender
Rest	1–2 hours minimum	Wrap in towels, place in cooler; allows juices to redistribute
Slice and serve	15 min	Slice against the grain, ¼-inch thick

Factors That Affect Cook Time

• Brisket grade: Choice cooks faster than Prime (less marbling).
• Wrapping: Wrapping at 165°F shortens total cook by 2–4 hours.
• Weather: Wind and cold ambient temperatures increase fuel use and cook time.
• Smoker type: Offset, pellet, and kamado smokers each have different heat retention characteristics.
• Opening the lid: Every peek adds 15–30 minutes. Minimize lid lifts.

Doneness Check

Don’t rely on time alone. The brisket is done when:

• Internal temperature reaches 200–205°F in the thickest part of the flat.
• A thermometer probe slides in with almost no resistance ("like butter").
• The meat jiggles when you shake the cutting board.