How Long To Smoke A 16 Pound Brisket?

After wrapping place it back on the 250 degree smoker and cook until your probe reads 200-205 internal.

Depending on the size of the brisket it may be 2 hours or as much as 6 hrs.

I like to use 17-18 lb briskets cooking time is normally 8-10 hours.

How long does it take to smoke a 15 lb beef brisket?

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

How long does it take to smoke a 7 pound brisket?

How long does it take to smoke a brisket? About an hour and fifteen minutes per pound if you cook at 250F and don’t wrap. About an hour per pound if you cook at 250F and wrap in butcher paper. About 45 minutes per pound if you cook at 250F and wrap in aluminum foil.

How long do you smoke a 12 pound brisket?

I usually smoke a 12 pound brisket at 250-275 degrees F for 8 hours or so, keeping the brisket moist using a mop. When the internal temperature of the brisket reaches 190 or so, it will be done. Also, the internal temperature of a brisket will reach about 165 degrees and maintain the temperature for a while.

How long does it take to smoke a brisket at 250?

You can roughly estimate when a brisket will be done by allowing 45 minutes to 75 minutes per pound when cooking at 250 degrees and wrapping in foil after 4-5 hours. But ambient temperature, wind, humidity and composition of the meat tissue all are factors in how fast, or slow, a brisket cooks.

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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.

What temperature do you smoke brisket to?

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. The last thing you want is to overcook your brisket, which results in dry, chewy meat.

Should you wrap a brisket when smoking?

Keep meat moist and tender – Brisket is a bit of a fickle beast; it needs to be smoked for a long period of time in order for the fat and collagen inside to break down, but if you cook it for too long it will begin to dry out. Wrapping it will help keep it moist and tender.

Why is my brisket tough?

Brisket contains a lot of connective tissue, which can make it tough. The type of connective tissue in brisket is called collagen. Cook the meat quickly and you get tough, dry meat. Cook a brisket slowly, with some liquid, and the collagen turns into gelatin.

Do you smoke brisket fat side up or down?

Ideally, flip and rotate your brisket at least once during the cooking. If you need the fat to shield the meat from the fire, then leave it fat side down for the majority of the time.

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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.

How long do you smoke a brisket at 275?

I usually smoke a 12 pound brisket at 250-275 degrees F for 8 hours or so, keeping the brisket moist using a mop. When the internal temperature of the brisket reaches 190 or so, it will be done. Also, the internal temperature of a brisket will reach about 165 degrees and maintain the temperature for a while.