BrisketCooking Time Calculator

How Long to Smoke Brisket at 225°F

At 225°F, brisket takes 1.5 to 2 hours per pound. A 10-pound brisket needs 15-20 hours, a 12-pound needs 18-24 hours, and a 15-pound needs 22-30 hours. Always add 1-4 hours rest time.

1.5-2 hrs per pound
Stall: 2-6 hours
Target: 195-205°F
Calculate Your Exact Time

Smoking Time at 225°F

Quick reference for common brisket sizes. Times include the stall period.

Wrapped

Foil at 165°F

Unwrapped

More bark

Total

+ rest time

5 lbTotal: 10-14 hrs

Wrapped

7.5-10 hrs

Unwrapped

9-12 hrs

8 lbTotal: 14-20 hrs

Wrapped

12-16 hrs

Unwrapped

14-18 hrs

10 lbTotal: 17-26 hrs

Wrapped

15-20 hrs

Unwrapped

18-24 hrs

12 lbTotal: 20-30 hrs

Wrapped

18-24 hrs

Unwrapped

22-28 hrs

15 lbTotal: 24-38 hrs

Wrapped

22-30 hrs

Unwrapped

27-36 hrs

Note: Times above are for whole packer brisket. Brisket flats cook 20-30% faster.

Complete Time Chart at 225°F

Full reference for briskets from 2-20 lbs. "Hours Before Serving" includes cook time + 1.5 hr rest.

5 lbStart: 11-14 hrs before

Wrapped

7.5-10 hrs

Unwrapped

9-12 hrs

6 lbStart: 13-16 hrs before

Wrapped

9-12 hrs

Unwrapped

11-14 hrs

7 lbStart: 14-19 hrs before

Wrapped

10.5-14 hrs

Unwrapped

12.5-16.5 hrs

8 lbStart: 16-21 hrs before

Wrapped

12-16 hrs

Unwrapped

14-18 hrs

9 lbStart: 17-24 hrs before

Wrapped

13.5-18 hrs

Unwrapped

16-21 hrs

10 lbStart: 19-26 hrs before

Wrapped

15-20 hrs

Unwrapped

18-24 hrs

11 lbStart: 20-28 hrs before

Wrapped

16.5-22 hrs

Unwrapped

19.5-26 hrs

12 lbStart: 22-30 hrs before

Wrapped

18-24 hrs

Unwrapped

22-28 hrs

13 lbStart: 23-32 hrs before

Wrapped

19.5-26 hrs

Unwrapped

23-30 hrs

Calculate Your Exact Start Time

Time Per Pound at 225°F Explained

The 1.5-2 hours per pound rule at 225°F accounts for both active cooking and the stall period. Here's why the range exists:

1.5 hrs/lb (faster end)

  • Wrapped in foil at 165°F
  • Consistent smoker temperature
  • Efficient heat circulation
  • Smaller fat cap

2 hrs/lb (slower end)

  • Unwrapped (no Texas Crutch)
  • Temperature swings in smoker
  • Cold weather / windy conditions
  • Opening smoker frequently

Planning Recommendation

Always plan for 2 hours per pound to be safe. If the brisket finishes early, it can rest in a cooler for up to 4 hours while staying perfectly hot. You can't rush a late brisket without risking quality.

Step-by-Step: Smoking Brisket at 225°F

Follow these steps for perfectly smoked brisket. Includes wood selection, spritz schedule, and probe technique.

130-45 min before

Prep Your Brisket

Trim fat cap to 1/4 inch. Apply your rub generously. Let rest at room temperature while smoker heats.

Don't over-trim the fatSalt-based rubs work best for bark
230 min before

Preheat Smoker to 225°F

Stabilize temperature at 225°F. Add wood chunks - oak, hickory, or pecan work well for brisket.

2-3 wood chunks is enoughWait for thin blue smoke, not white
3Start cooking

Place Brisket & Insert Probe

Place brisket fat-side up or down (your preference). Insert probe thermometer into the thickest part of the flat, avoiding fat.

Fat-side toward heat source is bestDon't probe through the fat cap
44-8 hours

Smoke Until Stall (~150-170°F)

Maintain 225°F. Spritz with apple cider vinegar or beef broth every 1-2 hours after the first 3 hours. Avoid opening smoker too often.

Each open adds 15-30 min cook timeSmoke absorption stops after bark forms (~160°F)
52-6 hours

Navigate the Stall

When internal temp stalls at 150-170°F, either wait it out or wrap to push through faster. See stall section below.

Foil wrap = faster, less barkButcher paper = balanced approach
62-4 hours after stall

Finish to 195-205°F

Continue cooking until probe slides into the meat like warm butter with zero resistance. Internal temp should read 195-205°F.

Probe test matters more than temperatureThe flat may hit 200°F before the point
7After cooking

Rest for 1-4 Hours

Wrap in butcher paper, then towels. Place in a cooler (no ice). Rest minimum 1 hour, ideally 2+ hours. Can hold up to 4 hours.

Resting redistributes juicesNever skip rest - it's not optional

Understanding the Stall at 225°F

The "stall" happens when your brisket's internal temperature stops rising, typically between 150-170°F. At 225°F, this stall lasts 2-6 hours - longer than at higher temperatures.

Why it happens: Moisture evaporating from the meat surface creates a cooling effect (like sweat). The evaporation rate equals the heat input, causing a temperature plateau.

What To Do During the Stall

Wait It Out

The purist method. Don't wrap, just wait. Best bark, longest cook time.

  • + Best bark formation
  • + Most smoke flavor
  • - Adds 2-4 hours

Wrap in Butcher Paper

Recommended. Wrap at 165°F. Balanced approach - speeds up cook while preserving bark.

  • + Saves 1-2 hours
  • + Good bark retained
  • + Keeps brisket moist

Foil Wrap (Texas Crutch)

Fastest option. Wrap tightly in foil at 165°F. Softer bark but very moist.

  • + Saves 2-3 hours
  • + Extremely moist meat
  • - Softer bark

Our Recommendation

  • First time? Wrap in foil at 165°F. Easier and more forgiving.
  • Want better bark? Wrap in butcher paper at 165°F.
  • Purist approach? Don't wrap, but add 2-3 hours to your estimate.

Read our complete guide to wrapping brisket →

Smoking Brisket Overnight at 225°F

At 225°F, briskets 10 lbs and larger typically require overnight cooking. Here's how to plan and manage long cooks.

Planning an Overnight Cook

  • For 6pm dinner: Start a 10 lb brisket at 10pm-12am the night before.
  • Use a reliable thermometer with alarms for both meat temp and smoker temp.
  • Fill water pan to stabilize temps overnight.
  • Add enough fuel for 8+ hours unattended (pellet/electric smokers are easiest).

If It Finishes Early

  • Don't panic! Early is better than late.
  • Wrap in butcher paper then towels.
  • Place in a cooler (no ice) with towels filling empty space.
  • Brisket holds 4+ hours at safe serving temp.

If It's Taking Too Long

  • Option 1: Increase smoker temp to 275°F to speed up the last phase.
  • Option 2: Wrap in foil if you haven't already (saves 1-2 hours).
  • Option 3: Transfer to a 300°F oven to finish (results still great).
  • Never skip rest - even 30 min is better than none.

Frequently Asked Questions: Brisket at 225°F

225°F vs 250°F: Which is Better?

Both temperatures produce excellent brisket. Here's how they compare.

225°FThis page

Time/lb

1.5-2 hrs

Stall

2-6 hrs

Bark

Excellent

Best For

Competition, best bark

250°F

Time/lb

1-1.5 hrs

Stall

1-3 hrs

Bark

Very Good

Best For

Balanced time & quality

275°F

Time/lb

45-60 min

Stall

1-2 hrs

Bark

Good

Best For

Hot & fast method

The Verdict

Choose 225°F if you have the time and want the best possible bark and smoke flavor. It's more forgiving for beginners since the lower temperature gives you more margin for error.

Choose 250°F if you're short on time. The quality difference is minimal, and you'll save several hours.

Read our complete 250°F smoking guide →

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