How long to smoke a brisket per pound?
Short answer: Traeger says a 12- to 14-pound brisket takes 8 to 9 hours at 225°F, cooked until it reaches 204°F inside. Traeger gives no per-pound rule, so plan a wide window, roughly 0.6 to 1.5 hours per pound, plus a 1-hour rest. Cook to internal temperature and tenderness, not time. The USDA safe minimum for whole beef roasts is 145°F plus a 3-minute rest.
Brisket smoking time per pound at 225°F
There is no exact clock for brisket. Thickness, fat, the smoker and the weather all change the time. Traeger gives totals, not a per-pound rule:
- Brisket guide: a 12- to 14-pound brisket for 8 to 9 hours at 225°F, until it reaches 204°F inside. That statement does not say whether the brisket is wrapped.
- Full packer method: smoke at 180°F for 4 to 6 hours (to about 160°F inside), double-wrap in foil, then about 6 more hours at 225°F until 200 to 205°F. That is roughly 10 to 12 hours.
- Competition recipe: a 12- to 16-pound packer at 225°F to 160°F (4 to 5 hours), wrapped in foil, then 250°F for 4 to 5 more hours. Total cook time is listed as 10 hours.
Divided out, Traeger’s 225°F numbers come to about 0.6 to 0.75 hours per pound. Many pitmasters plan on a slower 1 to 1.5 hours per pound at 225°F. Use both as a planning range, not a promise.
| Brisket weight | Fast end (0.6 h/lb) | Middle (1 h/lb) | Slow end (1.5 h/lb) |
|---|---|---|---|
| 6 lb (flat) | 3.6 h | 6 h | 9 h |
| 8 lb | 4.8 h | 8 h | 12 h |
| 10 lb | 6 h | 10 h | 15 h |
| 12 lb | 7.2 h | 12 h | 18 h |
| 14 lb | 8.4 h | 14 h | 21 h |
| 16 lb | 9.6 h | 16 h | 24 h |
| 18 lb | 10.8 h | 18 h | 27 h |
These are our estimates, not Traeger figures. Add 1 to 2 hours for resting on top. Wrapping usually lands you toward the fast end; an unwrapped brisket with a long stall can run toward the slow end. A flat is thinner but can still run long; Traeger’s 6-pound flat recipe lists a 12-hour cook that starts at 180°F.
Start early. A finished brisket holds well wrapped in a cooler, so finishing ahead is far better than finishing late.
Does a hotter smoker cook brisket faster?
Yes. Traeger says bumping the smoker up to 275°F gets you there faster. Higher heat shortens the clock but leaves less margin for error. Always cook to temperature and feel, not to the clock.
What is the brisket stall?
The stall is when the internal temperature stops rising, usually around 150 to 170°F. According to Napoleon, moisture evaporating from the surface cools the meat, much like sweat cools skin. It can last from about one to several hours.
Ways to push through it:
- Wrap it in foil (the “Texas crutch”) or unwaxed butcher paper. Foil is faster. Paper keeps more bark.
- Raise the heat a little. This can shorten the stall but may toughen the meat.
- Leave the lid shut and build the stall into your schedule.
Traeger’s methods wrap the brisket in foil once it reaches about 160°F, then keep cooking. Traeger notes butcher paper breathes for bark while foil seals in moisture.
What internal temperature is brisket done?
There are two different numbers. Do not mix them up.
| Target | Temperature | What it means |
|---|---|---|
| Safe minimum for beef roasts (FoodSafety.gov) | 145°F, then rest at least 3 minutes | Safe to eat |
| Tender, sliceable brisket (Traeger) | About 200 to 205°F | Texture, not safety |
Brisket is a tough cut. At 145°F it is safe but chewy. Pitmasters take it much higher so the connective tissue softens. Traeger pulls it at about 204°F, measured in the thickest part. Many cooks also check that a probe slides in with little resistance.
Use a food thermometer. FoodSafety.gov says to always use one to confirm meat has reached a safe minimum temperature.
How long should brisket rest?
Traeger rests a full packer for about 1 hour before slicing. One of its methods holds the wrapped brisket in a cooler for up to 2 hours. Plan the rest into your serving time.
Smoker safety
- Outdoors only. CPSC says never use a grill indoors and never burn charcoal inside homes, vehicles, tents or campers, even with ventilation.
- Not in a garage or carport. CPSC lists garages, carports, porches and spots under anything that can burn as places not to grill.
- Keep distance from the house. CPSC advises keeping gas grills at least 10 feet from any building. That is sensible spacing for any smoker.
- Carbon monoxide. Charcoal keeps making CO until it is fully out, and CO has no color or smell. Do not move a recently used charcoal smoker indoors.
After the cook, see our guide on how to clean grill grates.
Quick answers
How long to smoke a 12 lb brisket at 225°F? Traeger says 8 to 9 hours for a 12- to 14-pound brisket. Plan a window of about 7 to 18 hours by our estimate, plus an hour of rest, and cook to temperature.
How long to smoke a 15 lb brisket? Roughly 9 to 22.5 hours at 225°F by our 0.6 to 1.5 h/lb estimate. Cook to temperature, not time.
What temperature should brisket be pulled? For tenderness, Traeger pulls brisket at about 200 to 205°F. The USDA safe minimum for beef roasts (FoodSafety.gov) is 145°F with at least a 3-minute rest.
Should I wrap brisket in foil or paper? Foil gets through the stall faster. Butcher paper keeps more bark.
Can I smoke a brisket in my garage? No. CPSC says never grill indoors or in a garage, because of fire and carbon monoxide.