Q: Sir,
Do you have a best guess on how long a 8-10 lbs brisket at 200-225 will take to get done. I was thinking about 1 hour per pound. Is this close. thank you!

A: You can usually figure about 1.5 hours per pound at 225 degrees for brisket, pork shoulder and other larger pieces of meat.

Several things can affect this time such as wind, temperature and how often you open the door of the smoker. I smoked a 9 pound brisket a few weeks back on a cold, windy night and it took 20 hours to complete.

I am guessing that if you have a fairly calm day with mild temperatures and you can maintain at least 225 degrees and only open the door when you absolutely have to mop or check the temp on the brisket then you should be able to guesstimate about 13.5 to 15 hours.

Return from How Long to Smoke a Brisket to Home

Tags:
About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

6 Comments on this article. Feel free to join this conversation.

  1. Larry April 4, 2015 at 4:10 am - Reply

    I have a 13-lb brisket, which is too large for my electric smoker. Whole, it should cook for 20 hours. I’m going to have to cut in it half. Cooking the two halves together, would my cooking time be halved (9 hours), or what would it be?
    Bigger question — will cutting brisket in half render a tough, dry brisket?

  2. tony February 28, 2015 at 4:32 am - Reply

    i never smoked a brisket before and i have 2 little brisket maybe about 2 pounds each i wanted to start off small before i get a big piece of brisket so how long should i smoke them for thanks

    • Bo January 29, 2016 at 10:38 pm - Reply

      Time is just a guestimate of when to check temp. Always cook to temp not by time.

  3. Justin July 4, 2014 at 12:53 am - Reply

    Fat cap should always be up for the first several hours so the fat melts into the meat

  4. David Myers June 6, 2014 at 3:16 pm - Reply

    Should you always put the fat cap down when smoking beef brisket? Thanks for any tips.

    • KC July 3, 2015 at 5:54 pm - Reply

      David fat cap always goes up. As the meat cooks the fat renders down into the meat.

Leave A Response