Hours by weight and pit temp
| Weight | 225°F | 250°F | 275°F |
|---|---|---|---|
| Per pound | 1.5–2 hr/lb | 1.25–1.75 hr/lb | 1–1.25 hr/lb |
| 10 lb | 15–20 hr | 12½–17½ hr | 10–12½ hr |
| 12 lb | 18–24 hr | 15–21 hr | 12–15 hr |
| 14 lb | 21–28 hr | 17½–24½ hr | 14–17½ hr |
| 16 lb | 24–32 hr | 20–28 hr | 16–20 hr |
Doneness: 200–205°F
Pull when a probe slides in like warm butter, usually 200–205°F in the flat. Feel beats the number.
Wrapping
Wrap in butcher paper (or foil for a softer bark) once the bark is set and the internal temperature stalls around 165–175°F — usually the middle third of the cook.
Rest & hold
Rest at least 60–120 minutes. Wrapped in a towel-lined dry cooler, a brisket holds above 140°F for 4+ hours — a long hold is a planning superpower, not a compromise. For food safety, hold hot meat above 140°F — a wrapped rest in a dry cooler does exactly that.
How much to buy
Quantities are the other half of the plan: portions, yield, and a group-size chart live on how much brisket per person.
Frequently asked questions
How long does brisket take to smoke at 225°F?
Plan 1.5–2 hours per pound at 225°F — a typical 13-lb packer brisket runs 19½–26 hr. That's a planning range, not a promise: shape, fat, and the stall all move the finish.
What temperature is brisket done?
Pull when a probe slides in like warm butter, usually 200–205°F in the flat. Feel beats the number. Whole-muscle beef is safe at 145°F with a 3-minute rest — but safe is not the same as tender.
Should I wrap brisket?
Wrap in butcher paper (or foil for a softer bark) once the bark is set and the internal temperature stalls around 165–175°F — usually the middle third of the cook.
How long should brisket rest?
At least 60–120 minutes. Wrapped in a towel-lined dry cooler, a brisket holds above 140°F for 4+ hours — a long hold is a planning superpower, not a compromise.