Smoked brisket sliced on a cutting board showing the smoke ring
    Sliced against the grain, pencil-thick.
    4 min read Planning Guide

    How to Smoke a Brisket (Simple 5-Step Guide)

    Short answer

    Season with salt and pepper, smoke at 121°C / 250°F until the bark sets (about 74°C / 165°F inside), wrap in butcher paper, cook to probe-tender at about 95°C / 203°F, then rest at least an hour. Plan roughly 1 hour per pound at 250°F.

    Quick guide

    Smoked brisket

    14 h Weekend project Feeds about 12 people
    Raw weight
    Smoker temp
    Wrap
    Done when probe-tender at95°C / 205°F

    You need

    • 1 whole packer brisket, 12 lb (5.4 kg)
    • Coarse salt and coarse black pepper, equal parts
    • Smoking wood: oak, hickory or cherry
    • Pink butcher paper

    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. Fire up

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

    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 6–7.5 h.

    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 5–6 h more.

    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.

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

    Plan it around your serving time →

    Brisket has a reputation for being hard, but the method is simple. What makes it hard is patience and temperature control. These five steps are all you need; the card works out the timing for your brisket.

    Buy the Right Brisket

    Get a whole packer (point and flat together), 10–14 lb (4.5–6.5 kg). It's more forgiving than a flat on its own because the fatty point protects it. Choose one that bends when you hold it in the middle — a floppy brisket has less hard fat and more marbling.

    What the Stall Is (and Why Not to Panic)

    Somewhere around 65–75°C / 150–165°F, the internal temperature stops rising for hours. Moisture evaporating from the surface cools the meat. Wrapping in butcher paper or foil gets you through it faster. If you have time, you can also just wait.

    How to Tell It's Done

    Temperature gets you close; feel finishes the job. Start probing at 90°C / 195°F. When a probe slides into the flat like it's going into soft butter, with no resistance, it's done. That's usually between 93°C and 96°C (200–205°F).

    Want to skip the guesswork?

    Rest Longer Than You Think

    A rested brisket is juicier and easier to slice. One hour is the minimum. Wrapped in a towel inside a dry cooler, it stays hot for 4+ hours, so finishing early is never a problem. Finishing late is.

    Plan Your Brisket Cook

    Answer a few quick questions and get a full step-by-step plan.

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    Frequently Asked Questions

    How long does it take to smoke a brisket?

    About 1 hour per pound at 250°F (121°C), 1¼ hours per pound at 225°F (107°C), plus at least 1 hour of resting. A 12 lb brisket takes roughly 12–15 hours in total.

    What temperature should brisket be when it's done?

    Around 93–96°C (200–205°F), but go by feel: it's done when a probe slides in with almost no resistance.

    Should I wrap brisket in foil or butcher paper?

    Butcher paper keeps the bark firmer; foil is faster but softens the bark. Either gets you through the stall.

    Related Guides

    How Much Brisket Do You Need for 10 People?

    Planning a brisket cook for a group? The general rule is about 1/2 pound (225g) of cooked brisket per person. But raw brisket loses 40-50% of its weight during cooking. Here's how to get the math right — and plan the perfect cook.

    Texas Brisket, Central Texas Style

    In the barbecue towns around Austin and Lockhart, brisket is about restraint: beef, salt, pepper, oak smoke and time. No sauce on the meat, no sugar in the rub. Here's how to cook it that way at home.

    Best Side Dishes for Brisket

    Great brisket deserves great sides. The best pairings balance the rich, smoky meat with fresh, tangy, or creamy accompaniments. Here are the classics that never fail — with timing tips to have everything ready together.

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