How Long Should I Smoke A 10 Pound Brisket?

Can you smoke brisket too long?

It doesn’t take long before the heat gets way too high and 12 hours and 9 pounds worth of brisket turn into an inedible hunk of jerky.

If you’re really unlucky the combination of meat fat, hot fuel and airflow could combine to cause an epic grease fire..

Should I spray my brisket while smoking?

I’ve done both. If it’s your first time smoking a brisket, I want you to keep it simple. Skip the spritzing step and use that time to maintain the temperature in your smoker instead. … Using a spray bottle filled with liquid, lightly spritz your brisket every 45 minutes to an hour.

Do you smoke a brisket fat side up or down?

Ideally, flip and rotate your brisket at least once during the cooking. If you need the fat to shield the meat from the fire, then leave it fat side down for the majority of the time.

Will brisket get more tender the longer it cooks?

Not cooking the brisket long enough Even if we increase the heat and cook it in a 275-degree oven, you’ll still need to plan for an hour per pound. … The good news is that brisket tastes better the next day, and it gets more tender as it sits. After your brisket is finished cooking, let it cool down to room temperature.

Why is my smoked brisket dry?

Sometimes, a dry brisket can be caused by the conditions that it was cooked in. While all brisket is going to be slightly different, most people know that cooking brisket at too high of a temperature for too long is going to dry it out quickly.

How long do you smoke a 3 lb brisket?

The 3 Things to Remember About Great BrisketGive yourself plenty of time. While the actual cook time varies with each brisket, you should allow at least 1 hour and 15 mins per pound of brisket when the cooking temperature is set to 250°F.Get your gear ready. … Allow plenty of time to rest.

How long does it take to smoke a 10 lb brisket at 225?

To achieve the best results, I cook the beef brisket at 225 degrees for about 1 hour and 15 minutes per pound. The time per pound is strictly a guide and cooking times will actually vary.

How long to Let brisket rest after smoking?

The best rule is pull the brisket when it ‘gives up’. The meat holds tight trying to retain moisture. Once it goes softer and more limp, it is good to pull off and rest for at least 30-45 minutes (don’t let it drop below 140 before placing it in a cambro, warmer, or refrigerator).

How long do you smoke brisket at 250?

I like to plan 90 minutes for every pound of smoked brisket, including the rest or hold temperature, when cooking at 250 degrees Fahrenheit. The total cook can be anywhere from 8 hours to 16 depending on the size of the cut.

Why is my brisket cooking so fast?

The internal temperature of the meat and the temp of the BGE while cooking are the only two factors that really matter to your dilemma. … If the internal temp is too low, you won’t break down the collagen enough to make the meat tender. That goes for brisket, shoulder and most any meat.

How do you smoke a 10 pound brisket?

Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours).

When should I wrap my brisket?

6 After about 4 hours, begin to monitor the internal temperature of the meat. When it reaches 160-170 degrees and has a deep reddish brown or nearly black crust on the exterior, it’s time to wrap the brisket.

Why is my smoked brisket chewy?

A brisket that is tender like that is pure gold for a smoker. The problem is that a brisket is one of the more challenging cuts of meat to smoke. … If the brisket is tough, it is because it needs more time to cook to tenderize and break down the connective tissues.

Is brisket done at 185?

The brisket is done when the temperature reaches 180 degrees to 185 degrees F internally or when a fork slides easily in and out of the meat. Remove and allow the brisket to rest for about 10 minutes.

How do you smoke the perfect brisket?

Place the brisket in the smoker over indirect heat with the tip (thicker part of the meat) closest to the heat source. Smoke until the internal temperature reaches 165° F. Wrap the brisket tightly in uncoated butcher paper, then back in the smoker until the internal temperature reaches between 200° and 205° F.

At what temperature does brisket fall apart?

You should cook the brisket until you get an internal temp of 205 if you are looking for “fall apart” brisket. Then let is rest in foil for a few hours before slicing it. And smoke it at 225-235 degrees.

How long should you smoke a brisket per pound?

between 30 and 60 minutesOur general rule of thumb is to plan on between 30 and 60 minutes per pound. For example, a 16-pound brisket cooked at 275 degrees Fahrenheit will take between 10 and 12 hours. The entire process from trimming, injection, seasoning, and cooking will take between 18 and 20 hours.

How do you smoke brisket so it falls apart?

Removing the brisket from the oven/smoker at 205 F and letting it sit for an hour or two (while it will continue to cook and tenderize) will yield fall-apart tender meat. Then let is rest in foil for at least one hour, preferably two, before removing the foil.

Why does my brisket fall apart when I cut it?

How long you let it sit out before you sliced it. It can help hold it together. Also, a really sharp knife helps. But, ultimately, if it’s overcooked, it will fall apart.

How long do you smoke a 10 pound brisket?

You can roughly estimate when a brisket will be done by allowing 45 minutes to 75 minutes per pound when cooking at 250 degrees and wrapping in foil after 4-5 hours. But ambient temperature, wind, humidity and composition of the meat tissue all are factors in how fast, or slow, a brisket cooks.