How Long to Smoke Brisket

Beef brisket is the crown jewel of BBQ. Low-and-slow is the only way — plan for 1 to 1.25 hours per pound at 225–250°F, with a hard minimum of 10 hours. Wrapping in butcher paper around 165°F internal temp speeds the cook through the stall while preserving the bark. Always rest for at least 90 minutes before slicing.

Brisket Smoking Times and Temperatures

Method	Smoker Temp	Time
Low & Slow	225–250°F	1–1.25 hr/lb
Standard	275°F	0.75–1 hr/lb
Hot & Fast	300–350°F	0.5–0.75 hr/lb

Pull brisket off the smoker at an internal temperature of 203–205°F, then rest for 3 hrs.

Brisket Smoke Time by Weight

Weight	Estimated Smoke Time
9 lbs	11.5–13.5 hrs
12 lbs	15–18 hrs
15 lbs	19–22.5 hrs
18 lbs	22.5–27 hrs

Estimates use the recommended Overnight Naked at 225°F method. Every smoker and every cut runs a little different — treat these as planning numbers and always cook to internal temperature, not the clock.

When to Wrap Brisket

Wrapping is the biggest timing lever on a brisket cook. The recommended Overnight Naked method uses no wrap, but each method below takes a different approach:

Franklin Low & Slow (250°F): Butcher paper at 165°F internal. Butcher paper breathes — pushes the stall while keeping bark crisp. The Franklin standard.
Hot & Fast Brisket (287°F): Butcher paper at 170°F internal. Butcher paper breathes — pushes the stall while keeping bark crisp. The Franklin standard.
Overnight Naked (225°F): No wrap. Naked the entire cook — maximum bark and the deepest smoke flavor. Expect a slightly longer cook than wrapped methods.

Expect the Stall

Somewhere around 150–170°F internal, your brisket will stop climbing — sometimes for hours. That plateau is the stall: moisture evaporating off the surface cools the meat as fast as the smoker heats it. It is normal, and it is exactly why wrapped methods exist. Do not crank the pit temp in a panic. Either ride it out for maximum bark or wrap to push through, and budget for it — the stall is already baked into the time ranges above.

Pitmaster Tips for Brisket

Set your smoker to 225–250°F. Higher temps risk a tough exterior before the interior is done.
Season generously with salt, pepper, and your favorite rub at least 1 hour before cooking.
Wrap in butcher paper (not foil) when the internal temp reaches 165°F to preserve bark.
The stall is real — internal temps can plateau at 150–160°F for 2–6 hours. Don't panic.
Rest the brisket in a dry cooler wrapped in towels for at least 90 minutes before slicing.

Brisket FAQ

How long does it take to smoke brisket?

At 225–250°F, plan on 1–1.25 hr/lb — most cooks land around 10–14 hrs. Always cook to internal temperature (203–205°F), not to time alone.

What temperature should I smoke brisket at?

225–250°F is the recommended low-and-slow range for brisket. Pull it off the smoker when the internal temperature reaches 203–205°F. In a hurry, 300–350°F also works — expect 0.5–0.75 hr/lb.

Should I wrap brisket, and how long should it rest?

No wrap needed — brisket is best smoked unwrapped the entire cook for maximum bark and smoke flavor. After pulling it at 203–205°F, rest for about 3 hrs before serving.

Plan your cook with the free meat smoking time calculator