So, I would not suggest newbies try to smoke such a large brisket. How Long to Smoke a 20 Pound Brisket at 275Ī 20-pound brisket is a large cut of beef. Once it is cooked, let the brisket rest for 30 minutes. However, remember to check the temperature of the brisket halfway through the cooking process. How Long to Smoke a 15 Pound Brisket at 275Ī 10-pound brisket will take about 15- 18 hours to smoke at 275☏. If not, check the brisket’s temperature every hour. A 14-pound brisket will take 10 1/2-14 hours to cook.Ĭheck the temperature of the brisket after 10 1/2 hours to see if it is done. Since 14 pounds is a lot of brisket, you will need to start early. Nevertheless, it will all be worth it once you eat the delicious smoky brisket. Unfortunately, smoking brisket can take longer than expected. How Long to Smoke a 14 Pound Brisket at 275 However, check the brisket after 9 hours and 45 minutes to ensure it does not dry out. A 13-pound brisket will take 9 hours and 45 minutes to 13 hours. How Long to Smoke a 13-Pound Brisketīrisket takes about 45-60 minutes to cook at 275☏. Use a thermometer to check the brisket’s internal temperature after 6 hours. However, do not solely depend on the cooking time. How Long to Smoke a 10 Pound Brisket at 275Ī 10-pound brisket will take about 15-20 hours to cook. Although 5 hours seems like a long time for a small brisket, if the brisket has a high-fat content, it will withstand the long smoking process without drying out. It takes 2 1/2-3 hours to cook a 3-pound brisket. For example, smoking a 2-pound brisket will take 1 1/2-2 hours to smoke at 275☏. When it comes to smoking brisket, the equation is 45-60 minutes per hour.

So, let your brisket rest for at least 30 minutes before you slice it. If you do not let your cooked brisket rest, the juices will spill onto the cutting board rather than stay in the meat. The last tip for smoking brisket is to let it rest. When the brisket is ready to serve, it will have a temperature of 203☏. The briskets temperature will continue to rise 5-10 degrees as it rests. So, remove the brisket when it has a temperature of 195☏-197☏. Smoke the brisket until it is between a temperature of 195☏ and 200☏. Trim the fat cap until it is 1/4-1/2-inch thick. The fat will add moisture to the brisket. The colder it is, the easier the fat will be to trim.ĭo not remove all the fat from the brisket. Also, use a knife that feels comfortable in your hands. It’s best to use a sharp knife that is at least 14-inches in length. Whole packer briskets usually come untrimmed. If the meat folds easily, it is a sign the brisket is tough. When purchasing a brisket, use the fold test. However, it’s much harder to overcook a whole-packer brisket. It’s much easier to overcook the flat or the point cut. A whole packer brisket includes the flat and the point. Use these tips to ensure your brisket comes out perfectly. If it were that easy to smoke brisket, every person on the planet would be a brisket expert by now. Smoking a brisket is not as easy as placing it into the smoker. However, as long as the brisket is smoked between 225☏ and 275☏, the brisket will still be moist and juicy.īased on the size of the brisket, you may have to check the brisket’s internal temperature after 4-6 hours. Most people prefer to smoke brisket at 225☏. Some people believe smoking brisket at 275☏ is too high. The temperature plays an important role in creating a delicious, juicy brisket. Smoking the brisket infuses it with a beautiful smoky flavor that can’t be replicated by any other cooking method. However, something about smoked brisket stands out above all the other cooking methods. It will taste good no matter how you cook it.