How Long To Smoke A Brisket At 250?

How long does it take to smoke a brisket at 225?

Checking the Temperature While Smoking

To achieve the best results, I cook the beef brisket at 225 degrees for about 1 hour and 15 minutes per pound. The time per pound is strictly a guide and cooking times will actually vary.

How long does it take to smoke a 12 pound brisket?

8 hours

Can I smoke a brisket at 200 degrees?

Once your smoker is maintaining 200 degrees, you are ready to place the brisket in the smoker. Place the brisket directly on the smoker grate with the fat side down. Maintain 200°F throughout and keep the smoke going for at least 6 hours if you are not using a stick burner.

How long does a 15 pound brisket take to smoke?

1 1/2 hour per lb. 225 deg. Smoke for about first 3 hours. fat side up.

What temp should brisket be smoked at?

Test for doneness.

The ideal temperature of a properly smoked brisket is 195°F, but keep in mind that the internal temp of the brisket can increase by 10 degrees even after it’s been removed from the grill.

Why is my smoked brisket tough?

A brisket that is tender like that is pure gold for a smoker. The problem is that a brisket is one of the more challenging cuts of meat to smoke. If the brisket is tough, it is because it needs more time to cook to tenderize and break down the connective tissues.

How long do you smoke a brisket at 225?

Checking the Temperature While Smoking

To achieve the best results, I cook the beef brisket at 225 degrees for about 1 hour and 15 minutes per pound. The time per pound is strictly a guide and cooking times will actually vary.

We recommend reading:  How To Clean Cigarette Smoke From Car?

When should I wrap my brisket?

When wrapping your brisket in foil, we recommend waiting until your meat hits 150 degrees Fahrenheit internally. This will help you build up a nice bark on the outside of the meat and give you that beautiful red smoke ring.

How do you keep smoked brisket moist?

Rules for a moist brisket:

  • Start with a well-marbled brisket with a thin layer of fat (cap).
  • Keep fat on the brisket.
  • Keep the fat between the meat and the fire as much as you can.
  • Baste frequently with a good brisket mop.
  • Flip and rotate your brisket at least once during the smoking to even out the exposure to heat.