Brisket Smoke Time Calculator
Estimate how long your brisket will take at smoking temperature and work backward from dinner so it finishes with time to rest. A packer at 250°F runs roughly 75–90 minutes per pound — but cook to probe-tender (~203°F), not the clock.
Cook to temperature, not the clock. Plan for a stall around 150-170°F that can last hours. These are planning estimates only; weather, your cooker, fat content, and wrapping all change the real time. Confirm doneness on the doneness chart.
How long does it take?
At a 250°F pit, a whole packer brisket takes about 75–90 minutes per pound, so a 13 lb brisket lands around 16–19 hours. The biggest variable is the stall, where evaporative cooling parks the internal temp in the 150–170°F range for an hour or more.
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.
- Cook to feel — probe-tender around 203°F internal — not to a fixed time.
- Rest at least an hour (longer is fine) wrapped in a dry cooler. The calculator already builds your rest into the start time.
- Start early. Finishing ahead is easy to hold; finishing late is not.
Want the full method, step by step?
Read: How to Smoke a BrisketSmoking something else? Try the full Smoke Time Calculator for every protein, or browse all pitmaster tools.
Frequently asked questions
How long to smoke a 13 lb brisket?
At 250°F, plan on roughly 16–19 hours (about 75–90 minutes per pound) plus at least an hour of rest. The stall can add time, so start early and pull at ~203°F probe-tender.
How long per pound to smoke a brisket?
About 75–90 minutes per pound at a 250°F pit. Lower pit temps and a long stall push it longer; wrapping shortens it.
Should I smoke brisket at 225°F or 250°F?
Both work. 225°F adds a little smoke time but runs longer; 250°F is more forgiving for finishing on schedule. Either way, pull at probe-tender rather than a set time.