Brisket Cooking Time by Weight
Brisket takes 1.5-2 hours per pound at 225°F, or 1-1.25 hours per pound at 250°F. A 10 lb brisket needs 15-20 hours, while a 15 lb brisket takes 22-30 hours. Use our chart below to find exact times for any size.
Brisket Time Per Pound Summary
Time Per Pound by Temperature
- At 225°F: 1.5-2 hours per pound
- At 250°F: 1-1.25 hours per pound
- At 275°F: 45-60 minutes per pound
Quick Reference (at 225°F)
- 5 lb = 7-10 hours
- 10 lb = 15-20 hours
- 15 lb = 22-30 hours
- 20 lb = 30-40 hours
Note: Add 1-4 hours rest time to all estimates. Times are for whole packer brisket—flats cook 20-30% faster.
Complete Brisket Smoking Time Chart
Times for whole packer brisket. Verify doneness with internal temperature (195-205°F), not just time.
| Weight | 225°F | 250°F | 275°F | Total w/ Rest |
|---|---|---|---|---|
| 5 lb | 7.5-10h | 5-6h | 4-5h | 9-12 hrs |
| 8 lb | 12-16h | 8-10h | 6-8h | 14-18 hrs |
| 10 lb | 15-20h | 10-12h | 7.5-10h | 17-22 hrs |
| 12 lb | 18-24h | 12-15h | 9-12h | 20-26 hrs |
| 15 lb | 22-30h | 15-19h | 11-15h | 24-32 hrs |
Individual Weight Breakdowns
Detailed timing and recommendations for each common brisket size.
7.5-10 hours at 225°F • 3-4 people
12-16 hours at 225°F • 5-6 people
Cooking Times
- At 225°F:15-20 hours
- At 250°F:10-12 hours
- At 275°F:7.5-10 hours
Additional Info
- Rest time:2-4 hours
- Serves:7-8 people
Standard packer size and most common at grocery stores. Ideal for most cooks.
Recommendation: Start evening before for next-day dinner. Most forgiving size.
18-24 hours at 225°F • 8-10 people
21-28 hours at 225°F • 10-12 people
22-30 hours at 225°F • 10-12 people
30-40 hours at 225°F • 15-18 people
Flat vs Whole Packer Cooking Times
Brisket flats cook significantly faster than whole packers. Know which cut you have.
| Cut | Time/lb (at 225°F) | Typical Size |
|---|---|---|
| Brisket Flat | 1-1.5 hrs | 3-8 lbs |
| Brisket Point | 1.5-2 hrs | 3-5 lbs |
| Whole Packer | 1.5-2 hrs | 10-20 lbs |
Why Flats Cook Faster
- •Thinner cut (2-3" vs 4-6" for packer)
- •Less fat to render through
- •More even shape = consistent cooking
- •Shorter stall period
Packer vs Flat: Which to Buy
- •Packer = flat + point + fat cap
- •More flavor from point's marbling
- •More forgiving (fat protects from drying)
- •Better for beginners (harder to overcook)
How Much Brisket Per Person
Plan 1/2 lb raw brisket per person. After cooking, you'll have about 1/3 lb of sliced meat per person due to 40% shrinkage.
| Guests | Raw Weight Needed | Recommended Size |
|---|---|---|
| 4 people | 2-3 lbs | 5 lb flat |
| 6 people | 3-4 lbs | 6-8 lb flat or small packer |
| 8 people | 4-5 lbs | 8-10 lb packer |
| 10 people | 5-6 lbs | 10-12 lb packer |
| 15 people | 7-9 lbs | 14-16 lb packer |
| 20 people | 10-12 lbs | 18-20 lb packer |
| 25 people | 12-15 lbs | Two 12-14 lb packers |
Pro Tips
- • Always buy 10-20% extra for seconds + leftovers
- • Big eaters? Plan 3/4 lb raw per person
- • Serving sandwiches? 1/3 lb raw per person is enough
- • Two smaller briskets are easier than one huge one
Shrinkage Warning
Brisket loses 40-50% of its raw weight during cooking. A 10 lb raw brisket yields only 5-6 lbs of sliced meat. Always account for this when planning!
Why Cooking Time Varies
The same weight brisket can vary by 25-50% in cook time. Here's why estimates are ranges, not guarantees.
Thickness
Shape matters more than weight. A thick, compact brisket takes longer than a thin, flat one of the same weight.
Fat Content
More marbling = slightly longer cook. Fat cap thickness affects how quickly heat penetrates the meat.
The Stall
Every brisket stalls differently—can add 1-4 hours unpredictably. Wrapping helps push through faster.
Cooker Efficiency
Offset smokers have more temp variation than pellet grills. Opening the lid adds 15-30 minutes per peek.
Weather & Altitude
Cold, windy weather extends cook time significantly. Higher altitude also means longer cooking. Add buffer time.
Key Takeaway
Use time as a guide, but internal temperature is the truth. Brisket is done at 195-205°F internal when a probe slides in like butter—regardless of how long it took to get there.
Learn more about the stall →Planning Your Cook
Work backwards from when you want to eat to find your start time.
Reverse Planning Method
What time do you want to eat?
Subtract rest time (2-4 hours)
Subtract cook time (weight × 1.5-2 hrs at 225°F)
Add 2-hour buffer for the unexpected
That's your start time
Example: 12 lb Brisket, Dinner at 6 PM
Start smoking at
7:00 AM Friday
for 6 PM Saturday dinner
Skip the math—our calculator figures out your exact start time automatically.
Calculate Your Exact Start TimeCommon Mistakes When Estimating Time
Not accounting for the stall
Add 1-3 hour buffer to estimates, or plan to wrap at 165°F to push through faster.
Forgetting rest time
Add 1-4 hours rest to your total. Rest is not optional—it's when the magic happens.
Using flat times for whole packer
Packer = 1.5-2 hrs/lb. Flat = 1-1.5 hrs/lb. Know which cut you have.
Opening the smoker too often
Each peek adds 15-30 minutes. Use a remote thermometer and trust the process.
Starting too late
Brisket can rest 4+ hours in a cooler. Too early is always better than too late.
Going by time only, not temperature
Time is an estimate. Internal temp of 195-205°F and probe-tender feel is the truth.
Started Late? Here's What to Do:
Bump temperature to 275°F or wrap earlier than planned to speed things up. You can recover 2-3 hours without sacrificing quality. At worst, slice the flat (thinner, done first) while the point finishes.
Frequently Asked Questions: Brisket Time by Weight
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