How Long to Smoke a 16 lb Brisket?

1. 1

   Trim and season

   Trim the fat cap to about 6 mm (¼ in) and cut off hard fat. Season all over with equal parts coarse salt and coarse black pepper — ideally the night before, at least 1 hour ahead.

2. 2

   Fire up

   Bring the smoker to 121°C / 250°F and hold it steady. Add wood for thin, clean blue smoke.

   45 min timer
3. 3

   Smoke until the bark sets

   Brisket on, point toward the heat, lid closed. Smoke until the bark is dark and doesn't smear, around 74°C / 165°F inside — about 7.5–10 h.

   9 h timer
4. 4

   Wrap and finish

   Wrap tightly in butcher paper and cook until a probe slides in like butter, around 93–96°C / 200–205°F — about 6.5–8 h more.

   7 h timer
5. 5

   Rest and slice

   Rest wrapped for at least 1 hour — 2–4 hours in a dry cooler or a 65°C / 150°F oven is even better. Slice the flat against the grain, pencil-thick.

   1 h timer

Every brisket is different, so cook to feel, not the clock. Start early: a finished brisket holds hot for hours.