Beef Brisket Smoking Time
110–135°C (225–275°F)
10–14 hours • Internal: 96°C (205°F)
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Done | 96°C (205°F) | 10–14 hrs | Probe-tender, sliceable, rich bark — the only correct doneness for brisket |
How to BBQ Beef Brisket
1
Trim excess fat to 5mm thickness. Apply a generous rub (salt, pepper, garlic powder).
2
Set up BBQ/smoker for indirect heat at 110°C (225°F).
3
Place brisket fat-side up. Add wood chunks (hickory, oak, or cherry).
4
Smoke for 4–5 hours until bark forms and internal temp hits 70°C (160°F).
5
Wrap tightly in butcher paper or foil (the Texas Crutch) to push through the stall.
6
Continue cooking until probe slides in like butter at 96°C (205°F).
7
Rest wrapped in a towel inside a cooler for 30–60 minutes.
8
Slice against the grain, about 5mm thick for the flat, thicker for the point.
Pro Tips
- Plan 1 hour per 500g at 110°C (225°F) — a 5kg brisket takes 10+ hours.
- The stall at 70°C (160°F) can last hours — wrapping pushes through it faster.
- Fat side up lets fat baste the meat as it renders.
- Brisket can rest for up to 4 hours in a cooler and stay hot.
- The 'jiggle test' — when you pick it up and it wobbles like jelly, it's done.
Resting Time
Rest for 30–60 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
Frequently Asked Questions
How long does brisket take to smoke?
10–14 hours at 110–135°C (225–275°F), depending on size. Plan roughly 1 hour per 500g.
What temperature should brisket be done at?
96°C (205°F) internal, but the feel matters more — a probe should slide in with zero resistance.
Should I wrap my brisket?
Most pitmasters wrap in butcher paper at 70°C (160°F) to push through the stall while maintaining bark.