The time to smoke a brisket varies depending on its weight, smoker temperature, and other factors, but here are general guidelines:
- Plan on about 30 to 60 minutes per pound at around 225-275°F. For example, a 10-pound brisket might take 6-9 hours, a 15-pound brisket 10-12 hours, and a 20-pound brisket 12-16 hours
- A common smoking temperature is 225°F, where a 12-13 pound brisket takes about 8 hours to reach 165°F internal temperature, followed by wrapping and cooking for another 5-8 hours until it reaches about 200-203°F
- Total smoking time typically ranges between 12 to 18 hours, including the initial smoke phase and the wrapped cooking phase
- After smoking, brisket should rest for at least 1 hour to allow juices to redistribute
- Some pitmasters recommend starting early and allowing extra time, as brisket is done when it reaches the right internal temperature (around 203°F), not strictly by time
In summary, expect to smoke a brisket for roughly 12 to 16 hours at 225-275°F, depending on size and smoker consistency, with resting time afterward. Monitoring internal temperature is key to determining doneness rather than relying solely on time
