{"id":1394,"date":"2022-03-30T09:44:27","date_gmt":"2022-03-30T09:44:27","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=1394"},"modified":"2023-09-13T10:16:18","modified_gmt":"2023-09-13T10:16:18","slug":"how-long-to-smoke-a-brisket-at-225","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/how-long-to-smoke-a-brisket-at-225\/","title":{"rendered":"How Long to Smoke a Brisket at 225\u00b0F: Ultimate Guide"},"content":{"rendered":"\n<p>It takes around an hour per pound to smoke a brisket at 225\u00b0F. Cooking times are approximate when smoking large <a href=\"https:\/\/pitmastercentral.com\/beef\/\" target=\"_blank\" rel=\"noreferrer noopener\">cuts like brisket<\/a> &#8211; <strong>your brisket is done when a probe slides in with almost no resistance<\/strong>. Whole-packer briskets weigh 12 to 14 pounds or more. Smoking at 225\u00b0F makes for a long day of cooking, but you\u2019ll be rewarded with incredibly tender, juicy brisket with a kiss of smoke.<\/p>\n\n\n\n<p>I\u2019m a brisket fiend. It\u2019s a fickle slab of beef &#8211; it took me years to hone the perfect technique for smoking it. Ultimately, I decided that the best-tasting brisket is made by smoking it at 225\u00b0F.<\/p>\n\n\n\n<p>In this post, I\u2019ll cover how long to smoke a brisket at 225\u00b0F. I\u2019m also dropping everything else you need to know about smoking brisket. Let&#8217;s get to smoking!<\/p>\n\n\n<figure class=\"wp-block-post-featured-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/03\/How-Long-to-Smoke-a-Brisket-At-225-1.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"How Long to Smoke a Brisket At 225\" style=\"object-fit:cover;\" srcset=\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/03\/How-Long-to-Smoke-a-Brisket-At-225-1.jpg 1200w, https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/03\/How-Long-to-Smoke-a-Brisket-At-225-1-300x200.jpg 300w, https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/03\/How-Long-to-Smoke-a-Brisket-At-225-1-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n<h2 class=\"wp-block-heading\">A Note About Cooking Time<\/h2>\n\n\n\n<p>I want to start off by saying that you shouldn&#8217;t rely on time when smoking meat. <strong>It\u2019s a rough guideline, not a set-in-stone law.<\/strong> There are a lot of variables (your smoker, the humidity outside, and more) that can impact how long it will take to smoke a brisket.<\/p>\n\n\n\n<p>To truly know when a beef brisket is done, monitor the internal temperature.<strong> I shoot for 203\u00b0F<\/strong>, but every slab of beef is different. Some may be done at 190\u00b0F, others at 210\u00b0F.&nbsp;<\/p>\n\n\n\n<p>When a thermometer probe or toothpick slides into the brisket with little to no resistance &#8211; like a hot knife going through butter &#8211; your brisket is done cooking.<\/p>\n\n\n\n<p><strong>Related Reading<\/strong><\/p>\n\n\n\n<ul>\n<li><a href=\"https:\/\/pitmastercentral.com\/when-to-pull-brisket-off-smoker\/\" target=\"_blank\" rel=\"noreferrer noopener\">When to Pull Brisket Off Smoker: A Matter of Temperature<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/pitmastercentral.com\/brisket-fat-side-up-or-down\/\" target=\"_blank\" rel=\"noreferrer noopener\">Answering the Age Old Question: Brisket Fat Side Up or Down<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/pitmastercentral.com\/where-does-steak-come-from\/\" target=\"_blank\" rel=\"noreferrer noopener\">Where Does Steak Come From? (Explained)<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/pitmastercentral.com\/how-to-smoke-a-brisket-in-an-electric-smoker\/\" target=\"_blank\" rel=\"noreferrer noopener\">How to Smoke a Brisket in an Electric Smoker (Lessons from a Pro)<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/pitmastercentral.com\/how-to-smoke-a-brisket-on-a-gas-grill\/\" target=\"_blank\" rel=\"noreferrer noopener\">How to Smoke a Brisket on a Gas Grill (Cooking Guide)<\/a><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Using a Meat Thermometer<\/h3>\n\n\n\n<p>A temperature probe or a meat thermometer is your best friend when smoking meat. You need to monitor the internal temperature of your beef. That way you\u2019ll know when it\u2019s done cooking, when to wrap it (more on wrapping in a bit!), and how fast it\u2019s cooking.<\/p>\n\n\n\n<p>Some smokers come with meat thermometers, but most don\u2019t. Investing in a good thermometer is money well spent. Aside from your smoker, it\u2019s the most important tool you have as a home chef.<\/p>\n\n\n\n<p>Instant-read, digital versions are easy to use and read. Check the brisket temp every hour or so with one.&nbsp;<\/p>\n\n\n\n<p>There are also dandy leave-in thermometers specifically designed for smoking meat, <a href=\"https:\/\/armeator.com\/products\/armeator-one-smart-thermometer\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">like this one by Armeator<\/a>. Buy a good smoking thermometer and you\u2019ll never regret it, I promise.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How Long Will It Take to Smoke Brisket at 225\u00b0F?<\/h2>\n\n\n\n<p>Figure an <a href=\"https:\/\/pitmastercentral.com\/how-long-to-smoke-brisket-per-pound\/\" target=\"_blank\" rel=\"noreferrer noopener\">hour per pound<\/a> as a rough guide. A whole-packer brisket <a href=\"https:\/\/pitmastercentral.com\/how-much-does-a-brisket-weigh\/\" target=\"_blank\" rel=\"noreferrer noopener\">weighs around 12-14 pounds<\/a>, while the flat and point cuts (the two muscles that make up a brisket) are around half that. So a full brisket will take 12-14 hours to smoke. If you\u2019re smoking a point or flat, your cook will take around 6-7 hours.<\/p>\n\n\n\n<p>Smoking a full-packer brisket is a day-long chore. Your best bet is to start your cook early if you\u2019re having company.&nbsp;<\/p>\n\n\n\n<p>If you\u2019re smoking a flat or point, you\u2019re looking at around 6-7 hours to cook it.<\/p>\n\n\n\n<p><strong>I also highly recommend resting your whole or partial brisket for 2-4 hours after cooking. <\/strong>You\u2019ll need to factor in the rest time before you can carve and serve the beef. More on how to rest in a bit!<\/p>\n\n\n\n<p><strong>Related Reading<\/strong><\/p>\n\n\n\n<ul>\n<li><a href=\"https:\/\/pitmastercentral.com\/types-of-brisket\/\" target=\"_blank\" rel=\"noreferrer noopener\">Different Types of Brisket: The Best Cuts of Beef You Should Know<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/pitmastercentral.com\/another-name-for-beef-brisket\/\" target=\"_blank\" rel=\"noreferrer noopener\">Is There Another Name for Beef Brisket? (Here&#8217;s What We Know)<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/pitmastercentral.com\/why-is-my-brisket-dry\/\" target=\"_blank\" rel=\"noreferrer noopener\">Why is My Brisket Dry? &#8211; Causes &amp; Top Solutions to Fix It<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/pitmastercentral.com\/brisket-done-too-early\/\" target=\"_blank\" rel=\"noreferrer noopener\">Brisket Done Too Early: Don&#8217;t Panic, Get Creative!<\/a><\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/03\/Juicy-Smoked-Brisket-Slices-on-the-Wooden-Board-1200x800.jpg\" alt=\"Juicy Smoked Brisket Slices on the Wooden Board\" class=\"wp-image-17049\" srcset=\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/03\/Juicy-Smoked-Brisket-Slices-on-the-Wooden-Board.jpg 1200w, https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/03\/Juicy-Smoked-Brisket-Slices-on-the-Wooden-Board-300x200.jpg 300w, https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/03\/Juicy-Smoked-Brisket-Slices-on-the-Wooden-Board-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure><\/div>\n\n\n<h2 class=\"wp-block-heading\">The Benefits of Smoking Beef Brisket at 225\u00b0F<\/h2>\n\n\n\n<p>A 14-hour cook and 4-hour rest might have you tempted to boost your cooking temperatures to speed things up. Don\u2019t do it! Your best bet for brisket success is smoking it at 225\u00b0F.<\/p>\n\n\n\n<p>Brisket is made up of connective tissue and is <a href=\"https:\/\/pitmastercentral.com\/what-part-of-the-cow-is-brisket\/\" target=\"_blank\" rel=\"noreferrer noopener\">tough, sinewy muscle<\/a>. It is a gristly piece of meat. When you cook any meat at a higher temperature, the tissues will contract, often releasing liquid. When this happens, the meat <a href=\"https:\/\/pitmastercentral.com\/why-is-my-brisket-tough\/\" target=\"_blank\" rel=\"noreferrer noopener\">becomes tougher<\/a> &#8211; bad news if you\u2019re smoking a brisket.<\/p>\n\n\n\n<p>When brisket is smoked low and slow at 225\u00b0F, the fibers will relax instead. When it cooks for long enough, to a high internal temperature of around 203\u00b0F, the gelatin in the brisket melts. This adds flavor and moisture to the meat. That\u2019s where the magic happens.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Maintaining the Smoker Temperature<\/h2>\n\n\n\n<p>It isn&#8217;t just about knowing how long to smoke the cut and at what temperature. <strong>You\u2019ve got to keep your smoker temperature consistent.<\/strong><\/p>\n\n\n\n<p>The easiest way to do this is to invest in a thermometer for your cooking chamber. Many grills and smokers are already equipped with a hood thermometer. I\u2019m skeptical of the readings on these. Dome thermometers are notoriously unreliable, particularly on cheaper grills. I own a grill with a thermometer that\u2019s off by 75\u00b0 or more!<\/p>\n\n\n\n<p>Splurge on an accurate thermometer, and you\u2019ll never doubt your temperature readings again.<\/p>\n\n\n\n<p><strong>Related Reading<\/strong><\/p>\n\n\n\n<ul>\n<li><a href=\"https:\/\/pitmastercentral.com\/can-you-cut-a-brisket-in-half\/\" target=\"_blank\" rel=\"noreferrer noopener\">Can You Cut a Brisket in Half? (A Complete Guide)<\/a><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Can You Overcook Brisket at 225\u00b0F?<\/h2>\n\n\n\n<p>Yes, you can absolutely overcook or over-smoke a brisket at 225\u00b0F. This can happen anytime you overshoot the ideal internal temp for brisket (190\u00b0F-210\u00b0F, with 203\u00b0F being my sweet spot).<\/p>\n\n\n\n<p><strong>Most new cooks tend to undercook their brisket, not overcook it. <\/strong>There is a lot of bad BBQ advice on the internet. Cook your beef until it is toothpick tender for mouthwatering \u2018que.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The Brisket Stall<\/h2>\n\n\n\n<p>I can&#8217;t talk about time and temperature without also mentioning the <a href=\"https:\/\/pitmastercentral.com\/brisket-stall\/\" target=\"_blank\" rel=\"noreferrer noopener\">dreaded stall<\/a>. Around 160\u00b0F, the meat stops rising in temperature. For hours. And hours. Up to 6 hours is not unheard of.<\/p>\n\n\n\n<p>The stall happens because of a process known as evaporative cooling. The meat \u201csweats\u201d as moisture is pulled from inside the brisket to the surface. This liquid cools the meat, which means the internal temp stops climbing.<\/p>\n\n\n\n<p>The stall makes a long cook even longer. Many pit bosses (including most competition teams and BBQ joints) push through the stall using a technique known as the Texas Crutch.<\/p>\n\n\n\n<p>The Texas Crutch is a simple, genius invention. Simply <a href=\"https:\/\/pitmastercentral.com\/when-to-wrap-a-brisket\/\" target=\"_blank\" rel=\"noreferrer noopener\">wrap the brisket<\/a> in aluminum foil or <a href=\"https:\/\/pitmastercentral.com\/how-to-wrap-brisket-in-butcher-paper\/\" target=\"_blank\" rel=\"noreferrer noopener\">pink butcher paper<\/a> when the meat stops rising in temperature. The moisture cannot evaporate and cool the meat, which allows your brisket to push past the stall.<\/p>\n\n\n\n<p>Before wrapping the meat, some people will <a href=\"https:\/\/pitmastercentral.com\/what-to-spritz-brisket-with\/\" target=\"_blank\" rel=\"noreferrer noopener\">spritz the brisket<\/a> with beef broth, apple cider vinegar, or a similar solution from a spray bottle to keep the brisket moist. I don\u2019t spritz because I\u2019m worried about disturbing <a href=\"https:\/\/pitmastercentral.com\/how-to-get-bark-on-brisket\/\" target=\"_blank\" rel=\"noreferrer noopener\">the bark<\/a>.&nbsp;<\/p>\n\n\n\n<p>Instead, I put butter or a tasty liquid (beer, apple cider, vinegar &#8211; whatever pleases you) in the wrap. This creates a moist cooking environment, which means you end up with brisket that\u2019s juicier and more tender.<\/p>\n\n\n\n<p>The Texas Crutch softens the bark. Some pitmasters don\u2019t wrap at all &#8211; they prefer chewier bark. Others wait until after to stall to wrap, which helps the bark darken thanks to the extra cooking time but still reaps the benefits of tenderizing the meat. Play around with different methods and see which is your favorite.<\/p>\n\n\n\n<p><strong>Related Reading<\/strong><\/p>\n\n\n\n<ul>\n<li><a href=\"https:\/\/pitmastercentral.com\/butcher-paper-vs-parchment-paper\/\" target=\"_blank\" rel=\"noreferrer noopener\">Butcher Paper vs Parchment Paper: What&#8217;s the Main Difference?<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/pitmastercentral.com\/freezer-paper-vs-parchment-paper\/\" target=\"_blank\" rel=\"noreferrer noopener\">Freezer Paper vs Parchment Paper (A Complete Guide)<\/a><\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/03\/Sliced-Smoked-Brisket-with-Dipping-Sauce-and-Veggie-Salad-1200x800.jpg\" alt=\"Sliced Smoked Brisket with Dipping Sauce and Veggie Salad\" class=\"wp-image-17050\" srcset=\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/03\/Sliced-Smoked-Brisket-with-Dipping-Sauce-and-Veggie-Salad.jpg 1200w, https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/03\/Sliced-Smoked-Brisket-with-Dipping-Sauce-and-Veggie-Salad-300x200.jpg 300w, https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/03\/Sliced-Smoked-Brisket-with-Dipping-Sauce-and-Veggie-Salad-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure><\/div>\n\n\n<h3 class=\"wp-block-heading\">Resting the Brisket<\/h3>\n\n\n\n<p><a href=\"https:\/\/pitmastercentral.com\/how-long-to-rest-brisket\/\" target=\"_blank\" rel=\"noreferrer noopener\">Rest your brisket<\/a> for 2-4 hours in an insulated cooler after cooking. I wrap mine in foil or paper (if I didn\u2019t use the Texas Crutch), then wrap it in a clean towel to help keep it warm. During the rest, rendered fat and collagen are reabsorbed into the muscle fibers.&nbsp;<\/p>\n\n\n\n<p><strong>Related Reading<\/strong><\/p>\n\n\n\n<ul>\n<li><a href=\"https:\/\/pitmastercentral.com\/how-to-slice-a-brisket\/\" target=\"_blank\" rel=\"noreferrer noopener\">How to Slice a Brisket the Right Way (Explained!)<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/pitmastercentral.com\/resting-brisket-in-cooler\/\" target=\"_blank\" rel=\"noreferrer noopener\">Resting Brisket in Cooler: How Does It Work?<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/pitmastercentral.com\/how-to-keep-brisket-warm\/\" target=\"_blank\" rel=\"noreferrer noopener\">How to Keep Brisket Warm and Tasty at Home<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/pitmastercentral.com\/how-long-is-smoked-brisket-good-for-in-the-fridge\/\" target=\"_blank\" rel=\"noreferrer noopener\">How Long is Smoked Brisket Good for in the Fridge? (Explained)<\/a><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Frequently Asked Questions<\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">1. How Many Minutes Per Pound for Brisket at 225F\u00b0?<\/h3>\n\n\n\n<p>Around an hour is a good rule of thumb, but <strong>internal temperature and the toothpick test are better indicators of \u201cdoneness.\u201d<\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. Is It Better to Smoke a Brisket at 225\u00b0F or 250\u00b0F?<\/h3>\n\n\n\n<p>There\u2019s not a huge difference, but <strong>I like to keep my cooker at 225\u00b0F<\/strong>. It\u2019s the most foolproof way to cook this fickle cut of steer.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. How Long Does It Take a Brisket to Get to 165\u00b0F at 225\u00b0F?<\/h3>\n\n\n\n<p>It depends on the size of your brisket. A full-packer brisket will take around 4 to 6 hours to hit 165\u00b0F. If you\u2019re only smoking a point or flat, it should hit 165\u00b0F in 2 to 3 hours while cooking at 225\u00b0F.<\/p>\n\n\n\n<p><strong>Related Reading<\/strong><\/p>\n\n\n\n<ul>\n<li><a href=\"https:\/\/pitmastercentral.com\/how-much-brisket-per-person\/\" target=\"_blank\" rel=\"noreferrer noopener\">An Equal Share: How Much Brisket Per Person<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/pitmastercentral.com\/brisket-on-a-pit-boss\/\" target=\"_blank\" rel=\"noreferrer noopener\">Brisket on a Pit Boss: Your Step-by-Step Guide<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/pitmastercentral.com\/how-much-does-a-brisket-cost\/\" target=\"_blank\" rel=\"noreferrer noopener\">How Much Does a Brisket Cost? [Put a Price On It]<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/pitmastercentral.com\/how-long-does-it-take-to-digest-beef\/\" target=\"_blank\" rel=\"noreferrer noopener\">How Long Does It Take to Digest Beef [A Detailed Guide]<\/a><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Let\u2019s Wrap It Up<\/h2>\n\n\n\n<p>That\u2019s it! All you need to know about temperature and time when preparing brisket. Figure an hour of cooking time per pound, though in BBQ, <strong>it\u2019s better to cook to temperature than time<\/strong>. Monitor your brisket\u2019s internal temp with a good thermometer, and pull it from the cooker around 203\u00b0F.<\/p>\n\n\n\n<p>Armed with this knowledge, you are going to turn out a delicious cut of meat every time.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It takes around an hour per pound to smoke a brisket at 225\u00b0F. Cooking times are approximate when smoking large cuts like brisket &#8211; your brisket is done when a probe slides in with almost no resistance. Whole-packer briskets weigh 12 to 14 pounds or more. Smoking at 225\u00b0F makes for a long day of [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":17046,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/1394"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=1394"}],"version-history":[{"count":46,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/1394\/revisions"}],"predecessor-version":[{"id":19526,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/1394\/revisions\/19526"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/17046"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=1394"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=1394"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=1394"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=1394"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}