Keep reading<\/strong> – I\u2019m going to explain how to smoke brisket at 275\u00b0F and show you the top tips and tricks for getting it right. Let’s get to business!<\/p>\n\n\n Let’s begin with the most important question – should you cook beef brisket at 275\u00b0F?<\/p>\n\n\n\n Personally, I prefer smoking brisket at 225\u00b0F.<\/strong> Brisket is an expensive and fickle cut of beef. Smoking it at 225\u00b0F gives you some wiggle room. It allows the fat to render and lets tissues break down, resulting in ultra-tender (and supremely juicy) beef.<\/strong><\/p>\n\n\n\n That being said, you can absolutely nudge the smoker temperature up and cook brisket at 275\u00b0F. You\u2019ll need to keep a close eye on your meat – the brisket will cook faster at higher temps.<\/p>\n\n\n\n You don’t have to cook brisket at this temperature throughout. You can start off high and then go a bit lower. Similarly, you can keep the temperature at 225\u00b0F or 250\u00b0F at the beginning of the cook, then increase your smoker\u2019s temperature later on if you\u2019re pressed for time.<\/p>\n\n\n\n On average, your brisket will take around 45 minutes per pound. That\u2019s one of the perks of cooking brisket at higher temperatures<\/strong>. The meat gets done cooking more quickly. Smoke a full-packer brisket at 225\u00b0F, and you\u2019re looking at around a 16-hour cook. Bumping the temperature up to 275\u00b0F can shave hours off your cooking time.<\/p>\n\n\n\n Okay, let’s do some math (don\u2019t worry, I\u2019ll do the math for you!<\/strong>):<\/p>\n\n\n Your beef brisket will take about 7.5 hours to cook.<\/p>\n\n\n\n A beef brisket of this size will take around 9 hours to smoke. <\/p>\n\n\n\n Remember, cooking times in BBQ are approximate, especially with big cuts of meat like brisket. <\/strong>It is important to never rely on time alone when smoking brisket. <\/p>\n\n\n\n There are so many factors that can cause the cooking process and time to vary. These include the temperature inside the cooking chamber, the ambient temperature, your smoker, etc.<\/p>\n\n\n\n Use time as a guideline and pay close attention to the internal temperature of the beef brisket instead. Your brisket is done cooking when it\u2019s 203\u00b0F internal and a probe or toothpick glides into the meat with almost no resistance.<\/strong><\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n Here are some of the top tips to follow if you are planning to cook brisket at 275\u00b0F:<\/p>\n\n\n\n USDA Prime or Choice are your best bets. Avoid Select – it lacks enough intramuscular fat to stand up to higher temps. American Wagyu is pricey, but it\u2019s richly marbled, and it is fantastic smoked. When I smoke a brisket at 275\u00b0F, I usually go with USDA Choice.<\/strong><\/p>\n\n\n\n Look for freshly cut brisket (read those packed on labels) with plenty of thin white strands of fat<\/strong>. The brisket should be dark red. If you\u2019re buying half a brisket, grab a point – it\u2019s got more fat than the flat, which will make it more tender and juicier.<\/p>\n\n\n\n I like to trim down the layer of fat until there is only 1\/4th of an inch left. This adds insulation but not too much. The fat acts as a shield and prevents the meat from taking the full blast of the heat. <\/p>\n\n\n\n I would argue that brining a beef brisket is one of the things you absolutely must do. It\u2019s simple and easy to brine meat – you just need to plan ahead of time.<\/p>\n\n\n\n Brining adds flavor to the brisket. It also helps lock in moisture. The salt particles are absorbed into the brisket. The salt breaks down the protein particles in the tissues, making them a lot softer and more capable of holding onto water.<\/p>\n\n\n\n To brine brisket, simply have to sprinkle kosher salt over the meat.<\/strong> Then, place it in the refrigerator uncovered overnight for up to 24 hours. Use \u00bd teaspoon of Kosher salt per pound of beef. <\/strong>If you\u2019re using table salt, go with \u00bc teaspoon per pound of meat.<\/p>\n\n\n If you\u2019re looking for a faster option than brining, you can inject the beef brisket with a mixture of flavorful liquids. (You can also inject brisket in addition to brining it – lots of competition teams do this).<\/strong><\/p>\n\n\n\n You\u2019ll need a meat injector for this part. I prefer injectors that are simple, without a lot of pieces. This makes them easy to use and keep clean. Check out this injector<\/a> on Amazon if you\u2019re looking to buy one.<\/p>\n\n\n\n The sky\u2019s the limit for the liquid you use to inject. Beer, apple cider, and vinegar are all popular options in the BBQ community. Feel free to toss some seasoning into the liquid, too. One of my favorite injections is simple – beef broth, melted butter, and a little bit of Worcestershire sauce. <\/p>\n\n\n\n You can inject liquid into brisket 1-2 hours before you cook it, right before it hits the smoker, or when the meat hits 165\u00b0F. <\/strong>You can also inject it multiple times. Most people in the BBQ community inject before cooking and during the cook. <\/strong>I don\u2019t think when you inject matters too much, but try out different times and roll with what works best for you.<\/p>\n\n\n\n Make sure that the needle pierces all the way through the center of the brisket for the best results.<\/p>\n\n\n\n Smoking brisket at a higher temp is a great way to ensure that the meat cooks more quickly. That being said, there is no guarantee that your brisket will cook as fast as you would like. Smoking large pieces of meat takes hours, even with higher cooking temperatures. <\/strong>Remember, you\u2019ll need to let the brisket rest for around 4 hours, too (more on the rest in a bit).<\/p>\n\n\n\n Starting your smoke early is especially important to do if you are having a cookout or are having guests over. By starting to cook early, you\u2019re giving yourself a little bit of wiggle room, and you can guarantee that the meat will be done by the time that people arrive. <\/p>\n\n\n\n![\"Brisket](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/01\/Brisket-at-275.jpg\")
<\/figure>\n\n\nIs 275\u00b0F Too High for Brisket?<\/h2>\n\n\n\n
How Long Does It Take to Cook Brisket at 275\u00b0F?<\/h2>\n\n\n\n
![\"Homemade](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/01\/Homemade-Smoked-BBQ-Beef-Brisket-1200x800.jpg\")
<\/figure><\/div>\n\n\nHow Long to Smoke a 10 lb Brisket at 275\u00b0F?<\/h3>\n\n\n\n
How Long to Cook a 12 Pound Brisket at 275?<\/h3>\n\n\n\n
\n
Tips for Smoking Brisket at 275\u00b0F<\/h2>\n\n\n\n
Buy a Good Brisket<\/h3>\n\n\n\n
Trim the Fat Cap<\/h3>\n\n\n\n
Dry Brine the Brisket<\/h3>\n\n\n\n
![\"Raw](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/01\/Raw-Brisket-with-Dry-Spices-1200x800.jpg\")
<\/figure><\/div>\n\n\nInject the Brisket<\/h3>\n\n\n\n
![\"Meat](\"https:\/\/m.media-amazon.com\/images\/I\/41IIRcKYL2L._SL160_.jpg\")
\n <\/a>\n \n Meat Injector, Plastic Marinade Turkey...<\/a>\n \n \n <\/span>\n <\/span>\n <\/span>\n\n<\/div>\n\n \n<\/div>\n\n\n\n\nPlan An Earlier Cook Time<\/h3>\n\n\n\n
Use a Wireless Meat Thermometer<\/h3>\n\n\n\n
![\"Fresh](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/01\/Fresh-Smoked-Texas-BBQ-Brisket-On-the-Grill-1200x800.jpg\")
<\/figure><\/div>\n\n\n![\"Sliced](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/01\/Sliced-Slowly-Cooked-Brisket-1-1200x800.jpg\")
<\/figure><\/div>\n\n\n