How Long to Smoke Brisket at 250°F
At 250°F, brisket takes 1 to 1.5 hours per pound—about 25% faster than 225°F with similar results. A 10-pound brisket needs 10-15 hours, a 12-pound needs 12-18 hours, and a 15-pound needs 15-22 hours. Add 1-2 hours rest time.
Smoking Time at 250°F
Quick reference for common brisket sizes. Times include the stall period.
Wrapped
Foil at 165°F
Unwrapped
More bark
Total
+ rest time
| Weight | Wrapped (Foil) | Unwrapped | Total (w/ Rest) |
|---|---|---|---|
| 5 lb | 5-7 hrs | 6-8 hrs | 7-10 hrs |
| 8 lb | 8-12 hrs | 10-14 hrs | 10-16 hrs |
| 10 lb | 10-15 hrs | 12-17 hrs | 12-19 hrs |
| 12 lb | 12-18 hrs | 14-20 hrs | 14-22 hrs |
| 15 lb | 15-22 hrs | 18-26 hrs | 17-28 hrs |
Wrapped
5-7 hrs
Unwrapped
6-8 hrs
Wrapped
8-12 hrs
Unwrapped
10-14 hrs
Wrapped
10-15 hrs
Unwrapped
12-17 hrs
Wrapped
12-18 hrs
Unwrapped
14-20 hrs
Wrapped
15-22 hrs
Unwrapped
18-26 hrs
Note: Times above are for whole packer brisket. Brisket flats cook 20-30% faster.
Time Per Pound at 250°F Explained
Why 1-1.5 Hours Per Pound?
The range accounts for several variables that affect cooking speed. Understanding these helps you plan more accurately.
- Wrapping: Wrapped briskets cook faster (foil more than butcher paper)
- Fat content: Fattier briskets take longer to render
- Smoker type: Pellet grills hold temp consistently; offsets may vary
- Opening the lid: Each open adds 15-30 minutes
- Ambient temperature: Cold weather extends cook times
Planning Tip
Use 1.25 hours per pound as your middle estimate for planning.
Example: 10 lb brisket
- Cook time: 1.25 × 10 = 12.5 hours
- Rest time: + 2 hours
- Total: 14.5 hours
For 6pm dinner, start at 3:30 AM
Step-by-Step: Smoking Brisket at 250°F
Follow these steps for perfectly smoked brisket. Includes thermometer placement, wood selection, and spritz timing.
Prep Your Brisket
Trim fat cap to 1/4 inch. Apply your rub generously (salt, pepper, garlic). Let rest at room temperature while smoker heats.
Preheat Smoker to 250°F
Stabilize temperature at 250°F. Add wood chunks - oak, hickory, or pecan work best. Wait for thin blue smoke, not thick white.
Place Brisket & Insert Probe
Place brisket with fat-side toward heat source. Insert probe thermometer into the thickest part of the flat, avoiding fat pockets. Use instant-read or leave-in probe.
Smoke Until Stall (~150-170°F)
Maintain 250°F. Spritz with apple cider vinegar or beef broth every 90 minutes after bark forms (around hour 3). Avoid opening smoker too often.
Navigate the Stall
When internal temp stalls at 150-170°F, either wait it out or wrap. At 250°F, the stall is shorter than at 225°F. See stall section for wrap recommendations.
Finish to 195-205°F
Continue cooking until probe slides into the meat like warm butter. Temperature alone isn't enough - the probe test is key. Flat may finish before point.
Rest for 1-4 Hours
Wrap in butcher paper, then towels. Place in a cooler (no ice) with towels filling empty space. Rest minimum 1 hour, ideally 2+ hours. Can safely hold up to 4 hours.
The Stall at 250°F (Shorter Than 225°F)
Good news: At 250°F, the stall is significantly shorter than at 225°F. The higher heat overcomes evaporative cooling faster, typically lasting only 1-3 hours instead of 2-6.
Stall Duration by Temperature
| Temperature | Stall Length | Stall Temp Range |
|---|---|---|
| 225°F | 2-6 hours | 150-170°F |
| 250°F (this page) | 1-3 hours | 150-170°F |
| 275°F | 1-2 hours | 155-170°F |
Foil vs Butcher Paper: Which to Use?
Aluminum Foil
Fastest option. Creates a steam environment that speeds cooking significantly.
- + Saves 2-3 hours total
- + Very moist, tender meat
- + Most forgiving for beginners
- - Softer, less crispy bark
- - Can get "pot roast" texture
Butcher Paper
Recommended. Breathable wrap that balances speed and bark quality.
- + Saves 1-2 hours total
- + Preserves bark texture
- + Good moisture retention
- + Competition-preferred method
- - Slightly more skill needed
Our Recommendation
No Wrap
Best bark. Add 1-2 hours to your time estimate.
Butcher Paper
Best balance. Wrap at 165°F internal temp.
Foil Wrap
Fastest. Great for beginners or time-crunched cooks.
250°F vs 225°F: Which Is Better?
Both temperatures produce excellent brisket. Here's an honest comparison.
| Factor | 225°F | 250°F (this page) |
|---|---|---|
| Time per pound | 1.5-2 hrs | 1-1.5 hrs |
| 10 lb total time | 15-20 hrs | 10-15 hrs |
| Stall length | 2-6 hrs | 1-3 hrs |
| Bark quality | Excellent | Very Good |
| Tenderness | Excellent | Excellent |
| Smoke absorption | Maximum | High |
| Forgiveness | Very High | High |
| Fuel usage | More | Less |
Time per pound
225°F
1.5-2 hrs250°F
1-1.5 hrs10 lb total time
225°F
15-20 hrs250°F
10-15 hrsStall length
225°F
2-6 hrs250°F
1-3 hrsBark quality
225°F
Excellent250°F
Very GoodTenderness
225°F
Excellent250°F
ExcellentSmoke absorption
225°F
Maximum250°F
HighForgiveness
225°F
Very High250°F
HighFuel usage
225°F
More250°F
LessChoose 250°F When:
- You want to cook same-day (not overnight)
- You have limited time
- Weather is cold (helps maintain temp)
- You want to reduce stall frustration
Choose 225°F When:
- Maximum bark is your priority
- You're doing an overnight cook anyway
- Competition-level results needed
- You have plenty of time
Our Take
250°F is the best balance of time and quality for most home cooks. You get excellent results with significantly less waiting. The bark and tenderness difference is minimal unless you're competing.
Same-Day Brisket at 250°F
One of the biggest advantages of 250°F: you can cook a brisket in a single day without staying up all night. Here's a sample schedule for a 10 lb brisket with a 6pm dinner.
Same-Day Schedule (10 lb, 6pm dinner)
Planning Tips
- Prep night before: Trim and season brisket, refrigerate uncovered for better bark.
- Wrap at 165°F: Speeds through stall, saves 1-2 hours.
- Plan for "early": Better to finish early than late. Can rest up to 4 hours in cooler.
If It Finishes Early
- Don't panic! Early is better than late.
- Wrap in butcher paper, then towels.
- Place in cooler (no ice) with towels filling space.
- Brisket holds 4+ hours at safe serving temp.
If It's Taking Too Long
- Option 1: Bump smoker to 275-300°F for the final push. Won't hurt quality.
- Option 2: Wrap in foil if you haven't already (saves 1-2 hours).
- Option 3: Transfer to a 300°F oven to finish faster.
- Never skip rest - even 30 minutes is better than none.
Equipment Tips for 250°F
Different smokers behave differently at 250°F. Here's what to know for each type.
Pellet Grill (Traeger, etc.)
Most consistent at 250°F. Set-and-forget capability.
- •Set to 250°F and let it stabilize for 15-20 minutes
- •Use "Super Smoke" or equivalent mode for first 2-3 hours
- •Check pellet hopper every 4-6 hours for long cooks
- •WiFi-enabled models let you monitor from bed
Offset Smoker
Requires more attention than 225°F but great results.
- •Use smaller wood splits added more frequently
- •Check temperature every 30-45 minutes
- •Keep firebox door slightly cracked for airflow
- •250°F is easier to maintain than 225°F on offsets
Electric Smoker (Masterbuilt, etc.)
Very reliable at 250°F with minimal attention needed.
- •Add wood chips every 45 minutes for first 4 hours
- •Use water pan to help maintain moisture
- •Don't overload with chips - thin smoke is better
- •Excellent for overnight cooks
Kamado (Big Green Egg, etc.)
Excellent heat retention at 250°F with minimal fuel adjustment.
- •Use deflector plate/heat shield for indirect cooking
- •Set top and bottom vents for 250°F, then leave alone
- •Ceramic retains heat - temp holds steady for hours
- •Add wood chunks on top of lump charcoal