Brisket Smoke Time Calculator
For a packer at 225-250°F, use 60-90 minutes per pound only as a sourced planning range. Verify 145°F followed by a 3-minute rest, then use probe feel in several parts of the flat for the higher texture finish.
Cook to temperature, not the clock. Use the sourced 1-1.5 hour-per-pound range only for planning; the stall and cooker conditions can add variability. These are planning estimates only; weather, your cooker, fat content, and wrapping all change the real time. Confirm doneness on the doneness chart. Follow your smoker manufacturer’s fire-safety, placement, and supervision instructions. For longer holds, follow current USDA hot-holding guidance.
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How long does it take?
At 225-250°F, the sourced 1-1.5 hour-per-pound planning range puts a 13 lb brisket at roughly 13-20 hours before resting or hot holding. Thickness, actual grate temperature, airflow, wrapping, and the stall can move the finish.
Tips for this cook
- Plan for a stall between 150–170°F. Wrapping in butcher paper or foil pushes through it faster and protects the bark.
- Verify the USDA whole-beef endpoint of 145°F followed by a 3-minute rest, then check several parts of the flat for the higher texture finish.
- Rest at least an hour. For a longer hold, use equipment designed for hot holding, keep the meat at or above 140°F, and verify with a food thermometer.
- Start early. If you finish ahead, monitor a controlled hot hold rather than relying on an unverified cooler.
Want the full method, step by step?
Read: How to Smoke a BrisketSmoking something else? Try the full Smoke Time Calculator for the supported meats, or browse all pitmaster tools.
Frequently asked questions
How long to smoke a 13 lb brisket?
Using the sourced 1-1.5 hour-per-pound range at 225-250°F, allow roughly 13-20 hours before the rest or hot hold. This is not a guarantee; verify safety and then check the flat for texture.
How long per pound to smoke a brisket?
Use 1-1.5 hours per pound at 225-250°F as a planning range, not a promised finish. Thickness, grate temperature, airflow, wrapping, and the stall change the schedule.
Should I smoke brisket at 225°F or 250°F?
Use a temperature approved by your cooker manual and the recipe you are following. At either setting, verify 145°F followed by a 3-minute rest, then use probe feel in several parts of the flat for texture.