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This easy Smoked Brisket Flat recipe walks through the steps for juicy and tender meat without compromising flavor. If you’re trying to find the easiest steps for smoking brisket flat, this is your guide. Unlike smoking brisket as one large muscle, the brisket flat is the most common cut found in butchers cases.
- The Cut – Brisket Flat vs Point
- Sourcing Ingredients
- Seasoning for Smoked Brisket Flat
- Smoking a Brisket Flat
- The Stall
- Frequently Asked Questions
- Food Safety
- Other Classic BBQ Dishes
- Smoked Brisket Flat Recipe
The Cut – Brisket Flat vs Point
If you’re curious to the parts of a brisket, we walk through the anatomy of a full brisket packer in our smoked brisket recipe. But the simple difference between the flat and the point is that they are two different muscles connected by a pocket of fat. When they are separated into two parts you then have the flat ready for cooking by itself.
The brisket flat is a lean and less tender cut and the point is a more marbled and tender muscle, often used for burnt ends. Both require a long cooking method to slowly render the intramuscular fat into delicious texture and flavor. Both of these muscles come from the breast area of the cow. This is an area that sees lots of muscle movement giving way to a tougher cut that requires slow cooking methods in order to result in tender meat.
Flat’s are commonly found as 3 – 5 pound cuts in a butcher case versus the entire packer, which can range from 12 – 18 pounds. The flat will typically have one side that is fatty from the fat cap, and another with less fat and more silver skin.
When smoking brisket flat it’s best to target one that is roughly 5 – 6 pounds in weight. The larger flat cut will allow for the meat to evenly cook and avoid drying out (like a smaller flat under 4 pounds).
When buying it, it should not be stiff. It should have some bend to it, which will help carry through in the tenderness as it smokes. Try to find a brisket that is USDA rated Choice or higher so there is enough marbling to render.
A select rated brisket or grass fed brisket is likely to dry out because there isn’t enough marbling. If that is all you can find, inject it with a culinary syringe with equal parts Worcestershire and beef stock.
You can also find some great online retailers who can deliver the flat right to your doorstep like D’Artagnan Foods.
Smoked brisket flat needs to be trimmed prior to seasoning.
- Using a sharp boning knife, start with the fat cap side and reduce the fat cap to no more than ¼ inch. This layer of fat can be too thick and won’t render fully. Discard the fat.
- Flip it over and then remove any excess fat pockets and silver skin.
Chef’s Note: Leaving some fat cap on also helps to insulate the cut from the heat source. Face the fat cap toward the hotter portion of your smoker. So if your smoker burns hot from the bottom, fat cap down and vice versa.
Seasoning for Smoked Brisket Flat
After the flat has been trimmed it’s time to season it. Start with a binding agent, we use extra virgin olive oil. The binding agent allows the dry rub to stick to the meat. Typically we use 2 tablespoon of oil for the flat.
For seasoning the brisket flat we’re using a jazzed up version of our beef seasoning, which is equal parts kosher salt, coarse black pepper, and granulated garlic. To that blend, we’re also added some savory flavors to the beef seasoning recipe, including cayenne for heat, and paprika for body. Plan ¼ cup of seasoning for a 5-pound brisket flat.
Smoking a Brisket Flat
Smoking longer and at a lower temperature helps to render all that nice fat and by liquifying it creates the tender texture and flavor. The goal is to smoke first, then wrap it with some basting liquid, and then rest it when it is the right temperature and texture.
- Prep – Prepare the smoker and target 250 degrees F with fruit wood, like apple or cherry. Oak also works well.
- Smoke – Place the seasoned brisket on the smoker. To assist in monitoring the internal temperature, we strongly recommend a good Bluetooth temperature probe, like the Thermoworks Smoke Unit. This allows you to watch both the ambient temperature of your smoker and the internal temperature of the meat. Smoke for up to 5 hours or until the internal temperature of the brisket is between 165 and 170 degrees Fahrenheit.
- Wrap – Once the flat hits 165 to 170, remove any probes and place fat cap side down onto two sheets of butcher paper. Pour the basting liquid over the brisket and tightly wrap up the paper. Insert the thermometer again into the thickest part of the flat. Continue smoking until it reaches an internal temperature between 200 – 210 degrees Fahrenheit using a separate instant read thermometer probe, like the Thermoworks Thermapen One. No two smoked brisket flats are ever the same. And the reason to probe with another Thermometer is because you are testing the tenderness. The probe should insert like room temperature butter (aka very soft and tender). There should be no tension when inserting the probe in multiple areas of the brisket. Once you experience the butter-like feeling, then remove from the smoker and let it rest.
- Rest – After removing the brisket flat from the smoker let it rest 30 – 60 minutes in cooler with no ice. The resting period allows the brisket to slowly finish cooking and redistribute all the flavorful juices while keeping the meat tender.
- Slice – After it has rested, slice the brisket into pencil thin slices. When you slice, be sure to slice perpendicular to the grain. This means you will likely cut the rectangular flat at an angle and will have various sized pieces. This helps keep the cells intact and with tenderness.
It is common when the brisket flat reaches 165 degrees that it hits the stall. This is the time when the liquid that is rendering is also cooling the meat like sweat at the same time. You just need to wait it out. After the internal temperature gets closer to 180 degrees F, then you’ll see the internal temperature rise more quickly.
You do not have to wrap, it simply speeds up the cooking process. Should you want more exterior flavor, just smoke the entire time. However it will add two to three hours of cook time, so adjust your cook time as appropriate.
If you don’t have butcher paper, than aluminum foil also works well.
Frequently Asked Questions
Do I cook brisket flat fat cap side up or down?
The fat cap should face the hottest part of your grill. Fat cap should be down for for Big Green egg, or Kamado style cookers, as well as pellet grills. For Grills where the heat tends to run hotter up top like offset smokers, smoke fat cap side facing up.
What temperature do I wrap brisket flat?
Wrap between 165 and 170 degrees Fahrenheit. This allows enough bark to form on exterior and push through the stall to get to the finished temperature.
How long to smoke a brisket flat?
The general rule of thumb is planning 90 minutes per pound of cooking time including resting. However, always cook to the internal temperature and feel of the brisket flat versus solely relying on time.
What if it’s done early?
Smoked brisket flat can rest in a cooler for up to four hours safely. If the flat is done early, just hold it in the cooler and slice it when ready to eat.
What about a pellet grill?
Follow the same temperature guide and times for smoking on a pellet grill.
For consideration, be sure to follow safe food handling practices.
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat and consider using gloves when prepping.
- Don’t leave food sitting out at room temperature for extended periods.
- When resting the meat in a cooler, do not rest for longer than four hours and be sure the internal temperature of the beef remains at least 150 degrees F.
Seemore guidelines at USDA.gov.
Other Classic BBQ Dishes
- Easy Smoked Pulled Pork
- 3-2-1 Ribs
- Smoked Pork Butt with Injection
- Smoked Turkey
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Smoked Brisket Flat Recipe
Slowly cooked brisket flat with a tender and rich flavor and finish. An easy step-by-step guide.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 7 hours
Resting Time: 1 hour
Total Time: 8 hours 15 minutes
Servings: 6 people
Author: Mary Cressler | Vindulge
- 5 pounds brisket flat Trimmed with no more than ¼ inch fat cap.
- 2 tablespoons extra virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon coarse black pepper
- 1 tablespoon paprika Smoked paprika works as well.
- ½ tablespoon granulated garlic
- ½ teaspoon cayenne pepper Optional if you like heat, leave out if you don't.
- ¼ cup beef stock
- 2 tablespoons Worcestershire sauce
Prep– Prepare the smoker and target 250 degrees F with fruit wood, like apple or cherry. Oak also works well.
Smoke– Place the seasoned brisket on the smoker. To assist in monitoring the internal temperature, we strongly recommend a good Bluetooth temperature probe. This allows you to watch both the ambient temperature of your smoker and the internal temperature of the meat. Smoke for up to 5 hours or until the internal temperature of the brisket is between 165 and 170 degrees Fahrenheit.
Wrap– Once the flat hits 165 to 170, remove any probes and place fat cap side down onto two sheets of butcher paper. Pour the basting liquid over the brisket and tightly wrap up the paper. Insert the thermometer again into the thickest part of the flat. Continue smoking until it reaches an internal temperature between 200 – 210 degrees Fahrenheit using a separate instant read thermometer probe. No two smoked brisket flats are ever the same. And the reason to probe with another Thermometer is because you are testing the tenderness. The probe should insert like room temperature butter (aka very soft and tender). There should be no tension when inserting the probe in multiple areas of the brisket. Once you experience the butter-like feeling, then remove from the smoker and let it rest.
Rest– After removing the brisket flat from the smoker let it rest 30 – 60 minutes in cooler with no ice. The resting period allows the brisket to slowly finish cooking and redistribute all the flavorful juices while keeping the meat tender.
Slice– After it has rested, slice the brisket into pencil thin slices. When you slice, be sure to slice perpendicular to the grain. This means you will likely cut the rectangular flat at an angle and will have various sized pieces. This helps keep the cells intact and with tenderness.
Trimming Brisket Point –
- Using a sharpboning knife, start with the fat cap side and reduce the fat cap to no more than ¼ inch. This layer of fat can be too thick and won’t render fully. Discard the fat.
- Flip it over and then remove any excess fat pockets and silver skin.
The Stall –It is common when the brisket flat reaches 165 degrees that it hits the stall. This is the time when the liquid that is rendering is also cooling the meat like sweat at the same time. You just need to wait it out. After the internal temperature gets closer to 180 degrees F, then you’ll see the internal temperature rise more quickly.
Find the perfect wine pairing at the Vindulge Wine Shop
Calories: 801kcal | Carbohydrates: 3g | Protein: 56g | Fat: 61g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 31g | Cholesterol: 204mg | Sodium: 5839mg | Potassium: 1215mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 105mg | Calcium: 39mg | Iron: 7mg
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How long does a brisket flat take at 225? ›
Put brisket on the grill at 225 °F. Smoke for 6 hours until internal temperature is 160 °F. Wrap brisket in butcher paper or foil and return to the grill.How long to smoke a brisket flat per pound at 225? ›
For the best results, smoking a brisket at 225 °F takes one and a half to two hours per pound. If at 250 °F, you'll need to smoke it for 1.5 hours per pound. And, a pound of brisket cooked at 300 °F should take 30-45 minutes before pulling off your grill.Is a flat brisket good for smoking? ›
Brisket flat is the leaner portion from a whole brisket. It's a good piece of meat to smoke - it's less intimidating. Being evenly thick throughout, it's easier to smoke and get perfect results, even for a novice cook.Can you overcook a brisket flat? ›
It is possible to overcook any type of meat, including brisket. The problem with brisket is it has to be almost perfect with no in-betweens. It cannot be served overcooked or dry, and it cannot be undercooked, like eating a rubber tire. The best brisket will fall apart or melt in your mouth.Is brisket better at 225 or 250? ›
Generally speaking, smoking brisket at a lower temperature (around 225 degrees) will result in a more tender, juicy finished product. What is this? However, cooking at a higher temperature (250 degrees) will create a brisket that is more evenly cooked and easier to slice.Can you overcook a brisket at 225? ›
The answer is yes. You can overcook brisket at 225 degrees. However, it is important to remember that brisket is a tough cut of meat and needs to be cooked slowly to break down the connective tissue. If you cook brisket at 225 degrees for too long, it will eventually start to dry out.When should I wrap my brisket? ›
When Should You Wrap a Brisket? Most barbecue experts recommend wrapping brisket when it reaches an internal temperature of 165-170 degrees Fahrenheit.How long does it take to smoke a brisket flat at 250? ›
How Long to Cook Brisket at 250? You'll need to cook brisket at 250° for about 30-40 minutes per pound. Upping the temperature to 250°, from the established tried and true rule of smoking at 225°, has some shocking and actually delicious results!What temperature do you pull brisket flat? ›
When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out.How long does it take to smoke a flat brisket? ›
Place your brisket on the pellet grill grates fat side up and smoke brisket flat until the internal temperature of the flat of brisket reaches 160 – 170 degrees F, measured in the thickest part of the meat. This will take about 3 hours and 15 minutes.
Is 200 too low for brisket? ›
Although brisket can be prepared at slightly higher temperatures (we usually recommend 225 degrees, but it's possible to turn the smoker up to 275 and still end up with good results), 200 degrees is perfectly acceptable.Do you smoke brisket with fat side up? ›
Always smoke brisket with the fat side facing down. Fat-side down helps keep the seasoning on the brisket and makes it look better. Cooking brisket fat side up does not add moisture to the meat.How do you keep a brisket flat when moist? ›
If you have just a chunk of brisket left on the block, another simple trick is to turn it so the cut side is down on the block. This allows the bark to perform its duty of protecting the brisket. In this position, you can keep the brisket edge from drying out until you need to continue slicing it.How do you smoke a brisket so it falls apart? ›
Removing the brisket from the oven/smoker at 205 F and letting it sit for an hour or two (while it will continue to cook and tenderize) will yield fall-apart tender meat. Then let is rest in foil for at least one hour, preferably two, before removing the foil.How long does brisket take to fall-apart? ›
After one hour, turn off the oven and leave the door closed (tape it shut if you have to) and let sit and slow cook itself overnight, at least 8 hours. Check to make sure the meat is cooked. It should be falling apart. If it's not quite done yet, crank the oven back up to 500° F and roast covered for another hour.Why is my smoked brisket chewy? ›
The most likely reason your brisket turned out chewy is because you didn't slow cook it to an internal temperature of around 200°F. For tender brisket, it needs to be held at a low temperature for as long as possible for the collagen to break down.Is 225 too low for brisket? ›
225℉ is thought by many to be the ideal cooking temperature for a brisket. At around 1 ½ to 2 hours per pound, a 10lb brisket is going to take between 15 and 20 hours to cook, so you need to plan ahead.What temp does fat render on brisket? ›
What Temperature Does Brisket Fat Render? Rendering occurs when brisket fat reaches a cooking temperature of 130 to 140 F. This means that before the collagen breaks down, the fat will start to break down and impart its rich flavor.How long does it take to smoke a 10 lb brisket at 225? ›
It takes 10-12 hours to smoke a 10 lb. brisket at 225 degrees. The span in time is directly tied to how consistent you can maintain the barbecue smoker at 225 degrees.Is it better to undercook or overcook a brisket? ›
As a rule, it's easier to save underdone brisket than it is to resurrect it when it's overcooked. That's because you can always cook it longer, but there's no way to regain the right texture once it's gone past a certain point.
Why does my brisket fall apart when I cut it? ›
Your brisket falls apart when you cut it as it's simply been overcooked at low temperatures. This is usually by either letting the brisket's internal temperature get too high, 210°F or more or by cooking it for too long between 180-200°F.Should you use a water pan when smoking brisket? ›
Anytime you are trying to cook at a constant, steady, low temperature for a long period is the ideal time to use a water pan. It doesn't matter what type of food you're cooking, whether it be ribs, pork shoulder, brisket, prime rib, etc.What happens if you wrap brisket too early? ›
Wrapping the brisket too early will deprive it of that delectable smoky flavor that anchors any good barbecue. For that reason, we think it's best to wait for at least three hours before wrapping. At this point, it's probably absorbed enough smoke to make a noticeable difference in terms of taste.Will brisket dry out if not wrapped? ›
An unwrapped, naked brisket will tend to take longer to cook, and you run the risk of it drying out before it is finished, but with some practice, you can still achieve a great brisket with a phenomenal bark.Should I spritz brisket? ›
Spritzing the brisket will help the surface of the meat continue to attract smoke, as humidity in the smoker helps the smoke cling to the meat, providing better smoke flavor to the final brisket.Can you smoke a brisket in 6 hours? ›
Prepare a grill fire or smoker to about 325° with hickory or oak chunks. Cook brisket fat side down with the grill closed. Keep the temperature between 300° to 325°. Continue to cook the brisket until it reaches just over 200° about 5 - 6 hours.Can you smoke a brisket in 8 hours? ›
Smoke the brisket until it is at least 160°F internally AND has a dark, almost black, exterior. This can take anywhere from 5 – 8 hours depending on the size of your brisket. 6.How long should a brisket flat cook? ›
To smoke a brisket, apply a dry rub to the brisket flat and refrigerate for 12 to 24 hours to allow the rub to set. Then smoke at 250 degrees Fahrenheit for 6 to 9 hours until the brisket reaches an internal temperature of 200 degrees.Why does brisket need to be 205? ›
The ideal peak internal temperature of brisket should be 205°F-210°F since beyond that it will begin to dry out.Do you flip a brisket while smoking? ›
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.
How long should dry rub be on brisket? ›
After letting the rub absorb into the brisket for six hours or overnight, remove the brisket from the refrigerator and allow it to come to room temperature. This lets the fibers and the muscle in the meat relax before you subject it to the heat of the smoker.Is brisket done at 190 or 200? ›
Rub your untrimmed Select grade brisket with salt, black pepper, garlic powder, paprika, sugar, and cayenne. Smoke it at 225-275 degrees until it reaches and internal temp of 190. Do not wrap it in foil.Is it OK to take brisket off at 195? ›
The best internal temp for brisket is between 195 F and 203 F - this is when to pull brisket off smoker. As a barbecue fiend, I get a fair amount of people asking me about smoking the perfect brisket, including when to remove the meat from the heat.Can I rest a brisket for 12 hours? ›
You don't want the meat to continue cooking once you've taken it off the smoker. Overcooked brisket is unpleasantly dry and difficult to chew. We would suggest that you allow brisket to rest for no longer than 4 hours. If you're smoking the point or the flat alone, try to aim for a maximum resting time of 3 hours.How long does it take to smoke an 8 pound brisket flat? ›
It should take about 4 hours on an 8lb Smoked Brisket Flat like this one. Keep an eye on the color it's the best indicator at this point. When you see it getting dark, it's time to wrap. I use a crisscrossed layer of aluminum foil for this.What temperature do you slice brisket at? ›
Brisket should be sliced when the internal temperature drops to 150-170 degrees Fahrenheit. If you cut into it when the meat is still too hot, most of the cooking juices will leak out. However, once it dips below 140, it enters the “danger zone” and needs to be refrigerated.What temp is low and slow for brisket? ›
Slow it down: Here's one point on which the young Turks and old masters agree: Cook your brisket low and slow. It takes a low temperature (215 to 225 degrees) and long cooking time (15 to 20 hours) to melt the collagen, fat, and other tough connective tissue in the brisket.Does brisket get more tender the longer you cook it? ›
It's a tough cut of meat, which is why the best way to cook brisket is a low-and-slow method: Long, slow cooking makes it tender.Can you smoke a brisket for 24 hours? ›
Smoking duration will be 18 to 22 hours. After smoking, it should rest for at least 1 hour, but can be held in the oven at 140°F for several hours. Plan to put the brisket in the smoker 24 hours before serving so that you can be confident it will be done and ready.What temp does bark form on brisket? ›
Bark is formed by the Maillard reaction, and you have to have a temperature of 235 to 250 degrees to cause the reaction to happen. If you're trying to cook your meat at a lower temperature, it might become an awesome piece of meat after enough time has passed, but it won't develop any bark.
How often should I spritz my brisket? ›
How to Keep Your Brisket Moist. Keeping a water pan in the smoker is the best way to retain moisture. After the first 2-3 hours start spritzing your brisket with water, apple juice, hot sauce or apple cider vinegar every 30 minutes to an hour. This helps keep it moist and stops it from burning.Should you trim fat off brisket before smoking? ›
As a general rule, you can leave about a ¼ inch of fat on the brisket if you don't want to trim it as close as the image shows. Remember that seasoning and smoke will never penetrate much farther than about ¼ inch, so if you want more flavor in your brisket, you are going to have to trim it pretty tight.How do you get the best bark on a brisket? ›
How To Get Bark On A Traeger Brisket - Ace Hardware - YouTubeCan you smoke a brisket too long? ›
In general, most briskets can't really be smoked too long in the sense that they can obtain too much smoke flavor. What will happen though if you do smoke one for a long period of time, is that the internal temperature will rise way above what it should be.Why did my brisket flat come out dry? ›
If the temperature is too high, the meat will dry out, especially if it's left in there for too long. One issue might be with the smoker itself—or more specifically, the way it's configured. Some grills are equipped with deflector plates, which retain a great deal of heat.Does the flat take longer to cook than the point? ›
Yes, the brisket point does cooker faster than the flat. Remember that the flat is a leaner cut of meat. As such, it needs a slightly longer cooking time for all of the connective tissue to break down completely.How long does it take to smoke a 7 pound brisket at 225? ›
If your temperature is set to between 225-250°F expect about 1-1 ½ hours of cook time per pound. This is certainly not a rule to follow too closely, as there are multiple factors to consider.How long does it take to smoke a 15 pound brisket at 225? ›
You smoke a 15 pound brisket for 15-20 hours at 225 degrees. We will wrap the brisket in pink butcher paper when the internal temperature of the meat hits about 170 degrees, and then remove the brisket from its final cook when the internal temperature reaches 195 degrees.How long does it take to smoke a 10 lb brisket at 225? ›
It takes 10-12 hours to smoke a 10 lb. brisket at 225 degrees. The span in time is directly tied to how consistent you can maintain the barbecue smoker at 225 degrees.How long will a 13 lb brisket take at 225? ›
At 225 degrees Fahrenheit, a 13 lb beef brisket usually takes between 19 and 26 hours to cook. A typical whole packer brisket usually weighs between 12 and 14 pounds. This means that if you have a brisket that weighs about 13 lbs, it should be smoked for approximately 18 hours.
When should I wrap my brisket? ›
When Should You Wrap a Brisket? Most barbecue experts recommend wrapping brisket when it reaches an internal temperature of 165-170 degrees Fahrenheit.Do you smoke brisket with fat side up? ›
Always smoke brisket with the fat side facing down. Fat-side down helps keep the seasoning on the brisket and makes it look better. Cooking brisket fat side up does not add moisture to the meat.Why is my brisket cooking so fast at 225? ›
The truth is that a brisket can overcook due to a variety of causes, even if the temperature is adjusted to 225 degrees(F). What is this? The weather outside the smoker, too little fat on the brisket, faulty equipment, or too much ambient heat can all cause brisket to hastily cook.How many people will a 15 lb brisket feed? ›
If you go by the 50% weight loss as a rule of thumb you can gauge how much meat you will need to feed your crowd. Most people will probably eat ⅓ pound to ½ pound of meat. So a 15 pound brisket will feed around 15-20 people. Of course you will have to think about who will be eating.Should I let my brisket get to room temp before smoking? ›
No need to rub it in. Let the seasoned brisket sit at room temperature, uncovered, about 1 hour. 4 Thirty minutes before beginning, light a wood fire or a chimney of charcoal for your smoker.How long does it take to smoke a brisket flat? ›
Place your brisket on the pellet grill grates fat side up and smoke brisket flat until the internal temperature of the flat of brisket reaches 160 – 170 degrees F, measured in the thickest part of the meat. This will take about 3 hours and 15 minutes.What is the best temp to smoke a brisket? ›
As 225° (110 °C) is the best cooking temperature for smoked brisket, you need to cook it for a fairly long time. This is because the meat is exposed to less heat, so the exposure time needs to be longer to make up for this shortfall.How long does it take to smoke a 10 lb brisket at 250? ›
Beef brisket cooks at a rate of about 1 to 1-1/2 hours per pound when the smoker is set to 250 degrees. A 10-pound brisket should be done in 10 to 15 hours at this rate. If you plan to smoke the brisket overnight, make sure to check it after 7 or 8 hours.Why did my brisket not bark? ›
If the brisket has very little to no bark, it usually means that the environment inside the smoker was too humid. Wrapping the brisket during the smoking process creates another version of the same problem, as this causes the meat to steam inside the package.How long does it take to smoke a 14 lb brisket at 225? ›
How Long Does It Take to Smoke a 14 lb Brisket at 225 Degrees? At 225 degrees, plan to smoke (or bake) the brisket for about 1 1/2 to 2 hours for every pound. A 14 lb brisket could take upwards of 28 hours until the ideal internal temperature of 190-200˚F. Waiting for more than a day might be too long.
How long do I smoke a 12 pound brisket? ›
What is this? That means a 12-pound brisket will take about 18 hours to cook at a temperature of 225 F and about 12 hours to cook at a temperature of 250 F. This gives you a rough idea, but be sure to allow extra time in case it takes longer than expected, and don't forget to leave time for it to rest after it's done.How do you rest a brisket? ›
To rest a brisket, first remove it from the heat. If it's been wrapped in foil or butcher paper, remove the wrapping and place the meat on a platter or cutting board. Leave it alone for at least one hour (see How Long Should You Rest The Brisket?, below), or until you're ready to serve it.