Brisket Cooking Time Calculator
Get your exact cook time and start time. Works for smoking, oven, slow cooker, and more.
Quick select:
10 lbs brisket at 225°F
cook time (plus 1.5h rest)
Start cooking at
8:30 PM - 1:30 AM
Target Temp
195-205°F
Stall Zone
150-170°F
Pro Tips:
- •Always use a meat thermometer
- •The stall can last 2-6 hours
- •Brisket can rest in a cooler for up to 4 hours
How Long to Smoke Brisket Per Pound?
At 180°F:
2 to 2.5 hours per pound
(overnight)
At 200°F:
1.75 to 2 hours per pound
(ultra-low)
At 225°F:
1.5 to 2 hours per pound
(traditional)
At 250°F:
1 to 1.5 hours per pound
(balanced)
At 275°F:
45 to 60 minutes per pound
(hot & fast)
At 300°F:
30 to 45 minutes per pound
(hot & fast)
Example: A 10 lb brisket at 225°F takes 15-20 hours, plus 1-2 hours rest time.
Brisket Smoking Time Chart (225°F)
Complete reference for 2-20 lb briskets. Times include the stall period.
| Weight | Time at 225°F | Time at 250°F | Start Time (6pm dinner) |
|---|---|---|---|
| 2 lb | 3-4 hrs | 2-3 hrs | 12:00 PM |
| 3 lb | 4.5-6 hrs | 3-4.5 hrs | 10:00 AM |
| 4 lb | 6-8 hrs | 4-6 hrs | 8:00 AM |
| 5 lb | 7.5-10 hrs | 5-7.5 hrs | 6:00 AM |
| 6 lb | 9-12 hrs | 6-9 hrs | 4:00 AM |
| 7 lb | 10.5-14 hrs | 7-10.5 hrs | 2:00 AM |
| 8 lb | 12-16 hrs | 8-12 hrs | 12:00 AM |
| 9 lb | 13.5-18 hrs | 9-13.5 hrs | 10:00 PM* |
| 10 lb | 15-20 hrs | 10-15 hrs | 8:00 PM* |
| 11 lb | 16.5-22 hrs | 11-16.5 hrs | 6:00 PM* |
| 12 lb | 18-24 hrs | 12-18 hrs | 4:00 PM* |
| 13 lb | 19.5-26 hrs | 13-19.5 hrs | 2:00 PM* |
| 14 lb | 21-28 hrs | 14-21 hrs | 12:00 PM* |
| 15 lb | 22.5-30 hrs | 15-22.5 hrs | 10:00 AM* |
| 16 lb | 24-32 hrs | 16-24 hrs | 8:00 AM* |
| 17 lb | 25.5-34 hrs | 17-25.5 hrs | 6:00 AM* |
| 18 lb | 27-36 hrs | 18-27 hrs | 4:00 AM* |
| 19 lb | 28.5-38 hrs | 19-28.5 hrs | 2:00 AM* |
| 20 lb | 30-40 hrs | 20-30 hrs | 12:00 AM* |
225°F
3-4 hrs
250°F
2-3 hrs
225°F
4.5-6 hrs
250°F
3-4.5 hrs
225°F
6-8 hrs
250°F
4-6 hrs
225°F
7.5-10 hrs
250°F
5-7.5 hrs
225°F
9-12 hrs
250°F
6-9 hrs
225°F
10.5-14 hrs
250°F
7-10.5 hrs
225°F
12-16 hrs
250°F
8-12 hrs
225°F
13.5-18 hrs
250°F
9-13.5 hrs
225°F
15-20 hrs
250°F
10-15 hrs
225°F
16.5-22 hrs
250°F
11-16.5 hrs
225°F
18-24 hrs
250°F
12-18 hrs
225°F
19.5-26 hrs
250°F
13-19.5 hrs
225°F
21-28 hrs
250°F
14-21 hrs
225°F
22.5-30 hrs
250°F
15-22.5 hrs
225°F
24-32 hrs
250°F
16-24 hrs
225°F
25.5-34 hrs
250°F
17-25.5 hrs
225°F
27-36 hrs
250°F
18-27 hrs
225°F
28.5-38 hrs
250°F
19-28.5 hrs
225°F
30-40 hrs
250°F
20-30 hrs
* Day before. Add 1-2 hours rest time to your schedule. Always verify doneness by internal temperature (195-205°F), not time alone.
Smoking Time by Temperature
Choose your temperature based on time available and desired results.
| Temperature | Time Per Pound | Best For |
|---|---|---|
| 180°F | 2-2.5 hrs | Overnight, maximum smoke flavor |
| 200°F | 1.75-2 hrs | Ultra-low, great bark development |
| 225°FRecommended | 1.5-2 hrs | Traditional, recommended for beginners |
| 250°F | 1-1.5 hrs | Balanced speed and quality |
| 275°F | 45-60 min | Hot & fast method |
| 300°F | 30-45 min | Hot & fast, requires monitoring |
Time: 2-2.5 hrs per pound
Overnight, maximum smoke flavor
Time: 1.75-2 hrs per pound
Ultra-low, great bark development
Time: 1.5-2 hrs per pound
Traditional, recommended for beginners
Time: 1-1.5 hrs per pound
Balanced speed and quality
Time: 45-60 min per pound
Hot & fast method
Time: 30-45 min per pound
Hot & fast, requires monitoring
Cooking Time by Method
All times based on a 10 lb brisket. Adjust proportionally for different weights.
| Method | Time (10 lb) | Result |
|---|---|---|
| Smoker (225°F) | 15-20 hrs | Best bark & smoke flavor |
| Smoker (250°F) | 10-15 hrs | Great balance of time & quality |
| Pellet Grill | 12-18 hrs | Easy smoking, consistent temp |
| Charcoal Grill | 10-14 hrs | Smoky flavor, hands-on |
| Oven (300°F) | 5-7 hrs | Convenient, tender results |
| Oven (350°F) | 3-4 hrs | Fast, braised style |
| Slow Cooker (Low) | 8-10 hrs | Set & forget, very tender |
| Slow Cooker (High) | 5-6 hrs | Faster, less tender |
| Instant Pot | 60-90 min | Fastest, different texture |
Best bark & smoke flavor
Great balance of time & quality
Easy smoking, consistent temp
Smoky flavor, hands-on
Convenient, tender results
Fast, braised style
Set & forget, very tender
Faster, less tender
Fastest, different texture
How to Use This Calculator
Weigh Your Brisket
Weigh after trimming. Full packers: 10-18 lbs. Flats only: 4-8 lbs.
Choose Your Temperature
225°F is traditional and forgiving. 250°F is faster with similar results.
Enter Your Serving Time
The calculator works backwards to tell you when to start cooking.
Plan for the Stall
At 150-170°F, brisket stalls for hours. This is normal - the calculator accounts for it.
Check Internal Temp
Done at 195-205°F. Probe should slide in like warm butter.
Why Does Brisket Take So Long to Cook?
Brisket contains collagen that must convert to gelatin for tender results. This breakdown happens between 160-205°F and requires extended time at low temperatures. Rushing the process results in tough, chewy meat.
The "stall" occurs at 150-170°F when moisture evaporates and cools the meat, pausing temperature rise for 2-6 hours. This is completely normal and essential for proper collagen breakdown.
Target internal temperature: 195-205°F. The probe should slide into the thickest part with no resistance, like warm butter.