It’s a classic! Learn how to cook a succulent smoked brisket, one of the most popular BBQ dishes.
- Place it inside the smoker, fat side down. Cook for 5-6 hours, or until an internal temperature of 160F (71C) is reached. This dish can be made with apple bisquettes.
- Remove it from the smoker and wrap it twice in aluminum foil, enclosing the broth inside. Return the brisket to the smoker and cook for another 3 hours, or until it reaches an internal temperature of 204 degrees Fahrenheit (95 degrees Celsius).
- Remove it from the smoker when it’s done and set it aside for 15 minutes before serving.
At 225 degrees, how long does it take to smoke a beef brisket?
When your smoker is set to 225 degrees, the brisket should take around 1-1/2 to 2 hours per pound to cook. As a result, if you buy a full packer brisket that weights 12 pounds after trimming, expect to cook it for 18 hours.
We’d like to point out that, even if they’re in the same weight range, not all briskets cook at the same rate. That’s why a high-quality instant-read thermometer should be kept at your grilling station. Some briskets will reach the desired temperature faster than others, while others will take longer to cook.
In a smoker, how long does it take to smoke a brisket?
Brisket, that delectable cut of beef with just the right balance of fat, screams Texas. Smoked brisket is the king of BBQ for people all around the state.
We’ve been smoking brisket for 20 years at our restaurants and even longer at home at Smokey Mo’s. We employ a combination of wood and gas pits in our restaurants to maintain consistent temperatures and wetness. This makes it simple for us to season it, smoke it, rest it, and then serve it to you. We understand that recreating it at home can be a little more difficult, so we’re delighted to share what we’ve learned with all of our backyard grillers!
Terms to Know
- When butchers trim a full brisket, they leave a thick covering of white fat on one side of the brisket. This is known as the fat cap. This is referred to as a “fat cap.” We want the fat cap to be on top of our briskets when we smoke them, so that as the fat melts during the cooking process, it disperses throughout the meat, leaving it soft and juicy.
- Lean/marbled (aka moist): The section of the brisket closest to the fat cap and with the greatest fat running through it is known as marbled brisket. This cut of meat is usually more tender and juicy. The section of the brisket that is furthest away from the fat cap is the lean part. It still has some fat in it, but not as much as the marbled. Because lean brisket dries out quickly, it’s critical to inspect it for quality.
- The bark on the outside of the brisket is a mixture of spices, fat, and smoke that hardens as it cooks. It has a lot of flavor and is the meat’s favorite component for many individuals.
Follow the Rules
“Slow and low” is the golden guideline of brisket preparation. The meat must be cooked slowly at a moderate temperature to transform a tough cut into a soft treat. If you want to finish a complete brisket in time for dinner, start the smoker before breakfast.
- 12 to 24 hours before cooking, inject the meat. If injecting, keep the injection at room temperature and inject in a one- to two-inch checkerboard pattern throughout the entire piece of meat.
- Season the smoked brisket with salt and pepper. You should season the brisket before putting it on the grill, whether you’re using a dry rub or a wet sauce. You may do it right before you put it on the grill or the day before when you inject it. To begin, we recommend a dry rub. On a clean sheet pan, place the brisket. Shake the spices all over the brisket until it’s completely covered with spice. To help the spice stick, gently pat (not rub) it onto the brisket. Spice the opposite side of the brisket in the same way as the first.
- Set up the smoker. The temperature of the smoker should be between 250 and 275 degrees Fahrenheit. Add a little piece of wood to your coals once they’ve become gray. Post oak is our preferred choice. As the wood burns away, add small pieces during the smoking process.
- Slow-smoke at 250F, allowing one hour of cooking time per pound of beef. So, if you have a 10-pound brisket, expect it to take roughly 10 hours to smoke.
- Wrap the foil around the dish. Start by smoking your brisket uncovered to allow the fat, spices, smoke, and heat to combine to form the bark. Wrap your meat in foil for about half of the cooking time to keep it moist and to steam it to make it even more tender. To get the best bark, leave the brisket unwrapped for at least an hour. Take the overall cook time minus one hour minus half your cooking time to calculate when to wrap in foil. For instance, if your total cook time is ten hours, half of ten hours equals five hours. Four hours are equal to ten hours minus one hour minus five hours. Wrap the meat in foil after four hours.
- Remove the brisket one hour before the end of the cooking time, or when the internal temperature reaches 200F. Place the brisket back on the pit after removing it from the foil. To crisp up the bark, smoke the meat uncovered for the remainder of the cooking time.
- Serve your smoked brisket with a sauce or glaze. If you wish to serve your brisket with a sauce or glaze, do it after you’ve removed the foil and let it smoke for another hour to get the bark.
- Remove the pan from the heat. Allow the meat to rest for 15 minutes after wrapping it in aluminum foil.
On 225, how long do you smoke a 10 pound brisket?
QUESTION: Sir, Do you have an estimate for how long an 8-10 pound brisket will take to cook at 200-225 degrees? I was considering 1 hour per pound. Is it that close? Thank you very much!
A:For brisket, hog shoulder, and other larger cuts of meat, around 1.5 hours per pound at 225 degrees is a good estimate.
This time can be influenced by a number of factors, including the thickness of the meat, the wind, the temperature, and how often you open the smoker door. It took me 20 hours to smoke a 9-pound brisket on a cold, windy night a few weeks ago.
You should be able to guesstimate approximately 13.5 to 15 hours if you have a very peaceful day with mild temps, can keep at least 225 degrees, and only open the door when you really have to mop or check the temp on the brisket.
In a Bradley Smoker, how long does it take to cook a brisket?
Temperature control is the greatest way to tell when the brisket is done. A brisket cooked in our Bradley Smoker will be ready in 1220 hours, at which point it should have reached an internal temperature of 190205F (8896C). Our digital thermometer is available for usage.
Allow your brisket to rest for about an hour once it’s done. This gives the meat’s fluids time to redistribute and enhance the flavor.
Is it better to smoke a brisket fat side up or fat side down?
Always smoke the fattiest side of the brisket down. In case you’re going to throw a brisket on your Traeger, we wanted to answer this critical brisket question right immediately.
Is it better to smoke brisket at 225 or 250 degrees Fahrenheit?
When producing smoked brisket, some pitmasters recommend aiming for a temperature of 250 degrees in the smoker. The meat will cook more quickly at this temperature than at 225 degrees, but it will still have enough time to create a good soft texture.
When should my brisket be wrapped?
When Should a Brisket Be Wrapped? When the brisket achieves an internal temperature of 165-170 degrees Fahrenheit, most barbecue gurus recommend covering it.
What’s the best way to make my brisket juicy?
It’s a fantastic time to get out the smoker if you have a family get-together coming up, a big BBQ, or a special occasion that only a slab of great pork can commemorate. And if brisket is on your mind, you’ll want to do it well. This means you’ll need to figure out how to keep a brisket wet. At a BBQ, nothing is worse than dried meat.
We’ve got some suggestions and guidance on how to keep a brisket moist if you aren’t yet a pro BBQ connoisseur but want to make sure your brisket comes out great.
Get the Right Cut
The cut is always the first step. When hunting for the ideal piece of meat, take your time. Take your time and examine each piece of meat you pick up carefully to verify it contains the appropriate ingredients. When it comes to briskets, the fat content is important. The appropriate amount of fat in an excellent, moist brisket keeps it moist and delicious when smoking.
If you don’t know how to detect a nice cut, USDA Prime Beef is a fantastic place to start. Meat must have a certain amount of marbling or fat to be designated as USDA Prime Beef.
Get Your Setup Right
You’ll want to get your layout correct if you’re utilizing a smoker or grill. Choose whether you want your charcoal or flames to be on one side or the other. That’s where your meat will go. A water pan, on the other hand, should be set up. Put a water pan or drip pan under the roast if you’re using an oven. This will assist supply moisture to the air and keep the brisket moist while cooking.
Place It Fat-Side Up
Make sure the fattest side of the meat is facing up when you place it. This allows the fat to dribble down over the meat, keeping the brisket moist and juicy for longer.
Try Adding Bacon
This extra step will enhance the flavor of your meat. You’re adding more fat to the equation by wrapping the brisket in bacon, which will help you baste it during the cooking process.
Add the Right Spices
Spices are usually an important element of any dish, but they’re not just for flavor in this case. To make a crusty, moisture-sealing crust on your brisket, combine paprika, onion powder, garlic powder, salt, and black pepper.
Use the Right Temperature
It’s crucial to cook your brisket at the appropriate temperature. If you’re cooking at 250F, for example, start with 350F. Use a higher temperature for the first 20 minutes to sear the brisket and brown the outside layer, which will help keep the juiciness in check.
You can lightly sprinkle the brisket with water, spicy sauce, apple cider vinegar, or apple juice after two or four hours of cooking. Depending on your preferences, you can perform this every 30 minutes or every hour.
Let Your Brisket Rest
This is a simple task. Allow your brisket to rest at room temperature for about an hour after removing it from the smoker. You won’t allow your brisket’s liquids a chance to redistribute throughout the meat if you start chopping immediately away, which could result in an uneven or dry bite.