Here’s the Brisket Smoking Time Chart You’d Been Looking For

Smoking brisket takes time, patience, and a clear plan.

Many people start a brisket and then wonder if they are running too hot, too slow, or too long.

This guide gives you a simple brisket smoking time chart; it is written in a way that is easy to read and easy to follow.

If you want steady results every time, this chart will help you understand what happens at each hour.

This article stays simple, uses clear words, and walks you through what to expect from the start of the cook to the final rest.

Subscribe to Our YouTube Channel :)

Understanding Brisket Smoking Times

Brisket is a tough cut; it has fat, collagen, and long muscle fibers. 

It becomes tender only when cooked low and slow.

This is why brisket cooks for many hours, even when it looks small.

The goal is to reach a soft, juicy bite without drying the meat.

Most pitmasters cook brisket at 225°F to 250°F.

At these temps, brisket cooks about 1 to 1.5 hours per pound; but this is only a guideline.

Brisket stalls.

Briskets vary in thickness.

Smokers run at slightly different temps.

If you need help learning how to work with your smoker, you can check out this guide: how to use a smoker for BBQ grill cooking.

Still, a time chart helps you plan your day; here is the chart you came for.

Brisket Smoking Time Chart (225°F–250°F)

These times include the stall; the stall usually hits when the brisket reaches 150–165°F.

This is when the surface moisture cools the meat and slows the cook.

The stall can last an hour or even several hours.

If you want to push through the stall faster, you can wrap the brisket in foil or butcher paper; this speeds up the cook and helps keep moisture inside.

Hour-by-Hour Brisket Guide

Hour 1–2: The Smoke Soak

During the first two hours, the brisket takes in the most smoke flavor.

Keep the temp steady; do not open the lid unless needed.

The bark begins to form.

Hour 3–5: Building Bark

The surface darkens.

The fat begins to render.

Internal temp usually climbs to 130–150°F; the brisket still feels tough. This is normal.

Hour 5–7: Hitting the Stall

The stall begins around 150–165°F; the brisket sits at the same temp for a long time.

Many beginners panic here.

But this is the brisket doing what brisket does.

Stay patient or wrap if you prefer a faster cook.

Hour 7–10+: The Push to Tender

Once past the stall, the temperature rises again; the brisket begins to soften.

The target internal temp for most cooks is 200–205°F.

But the real test is how it feels when probed; it should feel like warm butter.

Resting

After the brisket finishes, rest it for at least one hour; resting lets the juices settle so the meat stays moist when sliced.

Simple Tips to Keep Your Brisket on Track

Keep the temperature steady.

Use a good thermometer.

Let the brisket rest.

Slice against the grain.

These small steps make a large difference in the final bite.

When you are learning brisket, it helps to have quick info nearby. 

Many cooks stick a guide to their grill or fridge so they do not need to search while cooking.

If you like having times and temps right where you can see them, a smoking guide magnet can help.

The Easy Function Meat Smoking Guide Magnet gives clear times, temps, and target ranges for common cuts, including brisket; it stays easy to read even during a long cook.

Buy Easy Function Meat Smoking Guide - Amazon Canada

Buy Easy Function Meat Smoking Guide - Amazon USA

How to Tell When Brisket Is Done

Brisket is ready when two things happen:

• The internal temp reaches 200–205°F.

• A probe slides in with almost no resistance.

Some briskets finish at 198°F; some finish at 208°F.

The number is only part of the story.

Texture is the key.

If the flat feels tight, let it cook longer.

If the point feels soft too soon, keep going until the flat catches up.

This is why brisket takes practice.

Common Brisket Questions

Should I Wrap My Brisket?

You do not have to; wrapping speeds up the cook and keeps the bark from getting too hard.

Foil makes a softer bark.

Butcher paper gives a firmer one.

Why Does My Brisket Dry Out?

It may be cooked too hot or rested too short; the flat dries faster than the point.

Keep your smoker steady and give it a long rest.

Fat Side Up or Down?

Both ways work; many cooks place the fat side toward the heat source to protect the meat from direct heat.

Final Thoughts

Brisket takes time, and each brisket is a little different.

But this chart helps you plan your cook, avoid stress, and get steady results.

Keep your smoker steady; trust your probe; give yourself enough time.

If you want a handy guide you can keep right next to your grill, feel free to click the image to check out our products, and explore the rest of our Easy Function range as well.