How long does it take to smoke a brisket per pound at 225°F?

Plan on 1.5 to 2 hours per pound at 225°F, then add 1.5–2 hours of rest. A 12-pound packer usually runs 16–20 hours end to end including a 2–3 hour stall.

What internal temperature should brisket hit?

Pull brisket at an internal temperature of 203°F, but only when a probe slides in with almost no resistance, like warm butter. Temperature is a guide; probe tenderness is the real doneness signal.

Should I wrap a brisket?

Wrapping in butcher paper around 165°F (once bark is set) speeds up the stall while keeping the crust. Foil finishes even faster but softens bark. No wrap gives the best bark but adds 2–3 hours.

How long should brisket rest?

Minimum 1 hour. Two hours is better. A long hold (4–12 hours) in a warm cooler is the difference between good and great, it finishes the collagen breakdown without overcooking.

Brisket Cook Time Calculator

Pick your weight and serve time. Get the start time and a tested range so your brisket lands on the table tender, not rushed.

Brisket weight

Use trimmed weight. A whole packer averages 12–14 lb after trim.

Pit temperature

225°F

Low and slow (225°F) for best bark. Hot and fast (275–300°F) cuts time with firmer texture.

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What this calculator gets right

Most brisket cook charts hand you a single number and leave you to guess when to start. That's not how brisket works. A 12-pound packer at 225°F might take 14 hours or 20 hours depending on the stall, the smoker, the cold front that rolled through overnight, and whether the fat cap wants to render today.

This calculator gives you a range, a start time, and a rest window, the three things that actually decide whether the brisket is ready when guests sit down. The formula is built from the consensus across the best brisket tools online, cross-checked against USDA cook charts and the numbers Aaron Franklin has shared in his MasterClass. Read the full guide for the reasoning.

Common questions

How long per pound at 225°F?

Plan on 1.5–2 hours per pound at 225°F. A 12-pound brisket typically runs 18–24 hours door-to-door including the stall (2–3 hours) and rest (1.5–2 hours). Most people underestimate the stall.

Is it better to cook at 225°F or 275°F?

225°F produces the deepest bark and the most forgiving cook, if you're a beginner, start here. 275°F shaves 3–5 hours off and is standard in a lot of competition teams (hot and fast). At 300°F you're pushing toward oven territory and losing smoke time.

When should I wrap?

Wrap around 165°F internal temperature when the bark is dark but not burnt, you should be able to press it and not leave a fingerprint. Butcher paper keeps the bark firm; foil finishes fastest but goes soft.

What's the stall?

Around 150–170°F the brisket's surface cools itself through evaporation and the internal temperature stops rising for 2 to 4 hours. It's normal. Don't panic, don't crank the heat. Wrap or wait it out.

How long should I rest it?

At minimum 1 hour. Two hours is better. The best brisket I've ever eaten was held in a warm cooler for 6 hours after pulling. Long holds at 150°F finish the collagen work without overcooking and the juices redistribute completely. Plan your cook so you finish 2–4 hours before serving, not right at serve time.

See the full FAQ →