Quick Answer: How Long Does It Take To Smoke A Brisket Per Pound?

How long do I smoke a 10 lb 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..

How long do I 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 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.

How long does it take to smoke a 5 pound brisket?

Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours).

How long does it take to smoke a 12 pound brisket?

For a general rule of thumb, a 11-pound brisket smoked at 225F degrees takes around 12 hours. That includes 6 hours before the wrap, 3 hours wrapped and a 3-hour rest.

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.

How long does it take to smoke a 4 pound brisket?

Should be about 6 hours. Unless you get a bad stall. I always plan 2 hours per pound on briskets. If it’s done early you can always foil it then wrap in towels and throw in a cooler.

Why is my smoked brisket so tough?

Brisket contains a lot of connective tissue, which can make it tough. The type of connective tissue in brisket is called collagen. Cook the meat quickly and you get tough, dry meat. Cook a brisket slowly, with some liquid, and the collagen turns into gelatin.

How do you keep a brisket moist when smoking?

How to Keep Your Brisket Moist. Keeping a water pan in the smoker is the best way to retain moisture. After the first 2-3 hours start spritzing your brisket with water, apple juice, hot sauce or apple cider vinegar every 30 minutes to an hour. This helps keep it moist and stops it from burning.

Which side of the brisket goes up when smoking?

If you decide to cook your brisket fat side up, you should know that the fat acts as a heat shield protecting the beef. If your heat source is mostly from the top, such as with many horizontal offset smokers, fat side up should be the way to go.

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 do you know when smoked brisket is done?

Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the side.

What temperature do you smoke a brisket to?

The ideal temperature of a properly smoked brisket is 195°F, but keep in mind that the internal temp of the brisket can increase by 10 degrees even after it’s been removed from the grill.

Should I smoke brisket fat side up?

Advocates of cooking fat side up claim that the fat will “melt” into the meat, making it moist and juicy. … However cooking brisket fat side up is not a complete no no. If you use a log burning offset smoker, or any other smoker wherein the heat comes from above, cooking fat side up is the way to go.

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. … Wrap tightly with foil and put in the cooker part of the cooking chamber when the temperature is approximately 150 degrees F.

Can you overcook brisket?

On one hand, yes, you can overcook anything and it will come out dry. If you cook to recommended tenps, then the chances are much better they won’t. Cooking to 185° to 205° for pulling it should still retain moisture; injecting first will definitely aid it.

How long does it take to smoke a 6 pound brisket?

When slow smoking, it is hard to pinpoint an exact cook time. You can estiguess at 1.5 hours per pound but always figure a while longer and use the Foil Towel Cooler or some other holdling temp process to keep the brisket until serving time. You really want the internal temperature to determine when it is done.

Do you flip a brisket while smoking?

Flipping the brisket does even out the exposure of the meat to heat. Airflow inside any smoker is uneven and letting the brisket sit there in one position the whole time will cause part of it to dry out simply because of this unevenness. Ideally, flip and rotate your brisket at least once during the cooking.