{"id":13698,"date":"2023-04-10T05:37:38","date_gmt":"2023-04-10T05:37:38","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=13698"},"modified":"2023-09-12T17:24:49","modified_gmt":"2023-09-12T17:24:49","slug":"how-long-to-smoke-a-brisket-at-250","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/how-long-to-smoke-a-brisket-at-250\/","title":{"rendered":"How Long to Smoke a Brisket at 250 \u00b0F? (Perfecting the Low ‘n Slow Method)"},"content":{"rendered":"\n

Smoking a brisket can take up to 1 hour and 15 minutes per pound<\/strong>. But there’s more to it than simply the weight of the brisket. Smoking a brisket is a labor of love that takes time, patience, and a bit of knowledge. <\/p>\n\n\n\n

As a formally trained chef with years of experience smoking brisket<\/a>, I know the cooking process is just as necessary as the result. This article will explore the details of smoking a brisket at 250 degrees. You’ll discover nuances such as the cooking time, internal temperature, and the best techniques for achieving juicy and tender meat. So let’s get started.<\/p>\n\n\n

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How Long to Smoke Brisket at 250 \u00b0F?<\/h2>\n\n\n\n

Plan for about 1 hour and 15 minutes of smoking time per pound of beef brisket<\/strong>. For example, a 10-pound brisket would take roughly 12.5 hours to smoke at 250 degrees. <\/p>\n\n\n\n

But the answer is not simple to work out on a calculator. It actually depends on factors such as the weight of your beef brisket and your desired level of doneness.<\/p>\n\n\n\n

The process to cook brisket is a slow one. So be prepared to spend some time by the smoker. The good news is that smoking a brisket at 250 degrees is a sweet spot that provides the ideal balance of flavor and tender, juicy meat. <\/p>\n\n\n\n

Cooking Time Calculation: Factors That Affect How Smoked Beef Brisket Cooks<\/h2>\n\n\n\n

Smoking brisket at 250 is a form of art. And there’s more to it than just setting a timer and walking away. <\/p>\n\n\n\n

Several factors can affect the time your brisket takes to cook. So it’s essential to keep an eye on your meat and make adjustments along the way.<\/p>\n\n\n\n

Brisket Size and Weight<\/h3>\n\n\n\n

One of the most critical factors that can affect cooking time is the weight of your brisket. A 6-pound brisket cooks much faster than a 14-pound brisket at the same temperature. <\/p>\n\n\n\n

In addition, it takes longer to smoke brisket that is thicker than a thinner one.<\/p>\n\n\n\n

Type of Brisket <\/h3>\n\n\n\n

There are two main types of beef brisket: the<\/strong> flat<\/strong> and<\/strong> the<\/strong> point<\/strong> cut<\/strong>.<\/p>\n\n\n\n

The point cut is usually thicker and contains a thick fat cap<\/strong>. This is why it can take longer to smoke brisket taken from the point than a flat-cut brisket.<\/p>\n\n\n\n

Logically, whole packer briskets, which include both the point and the flat, will take longer to cook than a flat or point-only brisket<\/strong>. <\/p>\n\n\n\n

Desired Doneness<\/h3>\n\n\n\n

The level of doneness you want for your brisket will also affect the cooking time. <\/p>\n\n\n\n

It will take longer to cook if you prefer a more tender and juicy brisket.<\/p>\n\n\n\n

However, if you like a firmer and drier brisket, cooking will take less time.<\/p>\n\n\n\n

Meat Evaporation <\/h3>\n\n\n\n

When your brisket reaches around 165 degrees Fahrenheit, it enters what is known as the stall<\/strong>. This is caused by the evaporation of liquid on the meat’s surface. <\/p>\n\n\n\n

During this phase, the meat stops cooking and takes several hours to break through. This can add additional time to the process by which you cook brisket.<\/p>\n\n\n

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Resting Time<\/h3>\n\n\n\n

Meat keeps cooking throughout the resting time after being off the smoker.<\/p>\n\n\n\n

So, based on this premise, I like to stop the smoker when the meat is around 3 to 5 degrees Fahrenheit close to the targeted doneness level. 195 degrees is the point where you get perfect juicy meat. So, I stop cooking at around 192 degrees.<\/p>\n\n\n\n

The remaining three degrees are expected to add up while resting. <\/p>\n\n\n\n

The resting time saves you some minutes of cooking and the possibility of overcooking or drying out your meat.  <\/p>\n\n\n\n

In addition, this resting time allows the juices to redistribute throughout the meat. So, it makes for a more tender result. <\/p>\n\n\n\n

After smoking your brisket, it’s essential to let it rest before slicing. Plan on resting your brisket for at least 30 minutes before cutting.<\/p>\n\n\n\n

Extra Tip<\/strong>: You should also avoid opening the smoker too frequently. This can cause fluctuations in temperature and extend the time it takes.<\/em><\/p>\n\n\n\n

Related Reading<\/strong><\/p>\n\n\n\n