How Long Does It Take to Smoke Brisket (at 225°F)?

When it comes to authentic barbecue, few things are as rewarding or as intimidating as smoking a brisket. It’s a large, tough cut of meat that turns into a juicy, tender masterpiece only when it’s cooked low and slow. One of the most common questions from beginners is: How long does it actually take to smoke a brisket at 225°F?

The short answer is: plan for 1 to 1.5 hours of cook time per pound, plus at least 1 hour of resting time.
That means a 10-pound brisket requires roughly 10–15 hours in the smoker, while a 15-pound brisket may take as long as 20 hours. But those numbers are just an estimate the real key is understanding the variables that affect the timeline and knowing how to tell when brisket is actually done.

In this long-form guide, you’ll learn the detailed timing estimates, all the factors that impact total smoking time, and how to manage your cook so you never end up with dry brisket or serve dinner five hours late.

Why Brisket Takes So Long to Cook

Brisket is a large cut of beef that comes from the chest of the cow. Because it supports a large portion of the animal’s weight, it contains lots of connective tissue and collagen, which require long, slow cooking to break down into soft, juicy gelatin.

Cooking at 225°F allows the internal temperature of the brisket to climb slowly so that it becomes tender without drying out.
At higher temps, the outside may dry and the inside may remain tough. This is why time is one of the most critical ingredients in brisket.

Factors That Affect Brisket Smoking Time

A. Weight and Size of the Brisket

Obviously, a larger brisket takes longer to cook — but shape matters too. A thick, round brisket will cook more slowly than a flat, evenly shaped one.

Weight	Estimated Cook Time @ 225°F
8 lbs	8–12 hours
10 lbs	10–15 hours
12 lbs	12–18 hours
14–16 lbs	14–22 hours

B. Type of Smoker

Different smokers hold and distribute heat differently:

Smoker Type	Heat Consistency	Impact on Time
Offset	High variance	May take longer
Pellet	Very consistent	More predictable
Electric	Consistent	Typically shortest
Kamado	Excellent heat retention	Efficient cook time

C. Wrapped vs. Unwrapped (Texas Crutch)

Most pitmasters wrap the brisket in butcher paper or foil once the internal temp hits 155–165°F. This helps push through the stall (a period where the temperature plateaus), accelerating cook time:

• Unwrapped Cook Time: longer, thicker bark
• Wrapped Cook Time: faster (1–2 hours saved), slightly softer bark

D. Fat Content and Grade

Prime and wagyu briskets contain more fat, which renders slowly and extends the cook slightly. Choice briskets may finish quicker, but can dry out faster if not managed properly.

E. Weather / Environment

Cold outdoor temps, wind, and rain can all lower the temperature inside your smoker — increasing total cook time.
On cold days, keep the smoker away from direct wind and monitor temps a little more closely.

How Long to Smoke a Brisket at 225°F: Time Guidelines

To give you a general planning guide, here are some average cook times at 225°F:

Brisket Weight	Estimated Cook Time
8 lb	8–12 hours
10 lb	10–15 hours
12 lb	12–18 hours
14 lb	14–20 hours
16 lb	16–22 hours

🔥 Rule of thumb: 1 to 1.5 hours per pound at 225°F

When Is Brisket Done?

While time provides the estimate, temperature determines actual doneness.

✅ Target internal temperature: 195–203°F
✅ Best method to confirm: “Probe tender” test

Use a meat thermometer or probe and insert it into the thickest part of the flat.
If the probe slides in and out with little to no resistance — like sliding into warm butter — the brisket is done.

If it’s still tight or feels rubbery, leave it longer (even if it’s already at 195°F).

⏱️ This is why two briskets with the same weight can finish hours apart — collagen breakdown happens at different rates.

Resting Time

Resting brisket is critical. It allows the juices to redistribute and relaxes the meat fibers, resulting in a moist and tender slice.

Brisket Size	Minimum Rest	Ideal Rest
Under 10 lbs	45–60 minutes	1–1.5 hours
10–15 lbs	1 hour	1.5–2 hours
15+ lbs	1 hour	2–3 hours

Wrap the brisket in butcher paper or foil, then place it in a dry cooler or warm (but turned OFF) oven.

Tips to Manage Total Smoke Time

• ✅ Start early — plan to finish 1–2 hours before serving time in case things run long.
• ✅ Use a reliable meat thermometer.
• ✅ Wrap the brisket around 160°F to speed through the stall.
• ✅ Avoid opening the lid too often — every peek drops the smoker temperature.
• ✅ Hold the brisket in a warm cooler if it finishes early (it can stay hot for hours).

Example Step-by-Step Timeline (10 lb Brisket @ 225°F)

Step	Time	Internal Temp
Trim & season	0:00	—
On the smoker	0:15	40–50°F
Stall hits	~5 hrs	150–160°F
Wrap brisket	5–6 hrs	160°F
Temp reaches 195°F	10–12 hrs	195–203°F
Rest	12–14 hrs	—
Slice & serve	14 hrs	—

Conclusion

So how long does it take to smoke brisket at 225°F?
Expect 1 to 1.5 hours per pound, plus at least 1 hour of resting time. A 10-pound brisket can take anywhere from 10 to 15 hours, and a 15-pound brisket may take up to 20 hours. However, every brisket is different so let temperature and tenderness guide you, not the clock.

✔ Use a thermometer
✔ Wrap to speed through the stall
✔ Rest before slicing
✔ Be patient — great brisket takes time

With a little planning and the tips above, you’ll be on your way to perfectly smoked brisket every time.