How long to BBQ brisket (smoked)? Cook for 1-1.5 hrs per 500g at 110°C (225°F) at 107-121°C (225-250°F). Complete temperature guide in °C and °F with step-by-step instructions.
By Bill Ohaire | Published: April 2026 | Last Updated: April 2026
Photo by Rachel Claire on Pexels
BBQ Brisket (Smoked) at 107-121°C (225-250°F) for 1-1.5 hrs per 500g at 110°C (225°F). Internal temp: N/A. Rest for 1-2 hours minimum (wrapped).
Here is everything you need to know about cooking brisket (smoked) on the BBQ. We cover direct grilling, indirect heat, and smoking times with temperatures in Celsius (and Fahrenheit) so you get perfect results every time.
| Method | Temperature | Time |
|---|---|---|
| Smoking | 107-121°C (225-250°F) | 1-1.5 hrs per 500g at 110°C (225°F) |
Thickness: Whole packer (5-8kg) | Rest time: 1-2 hours minimum (wrapped)
Use a calibrated digital meat thermometer for accuracy. Insert the probe into the thickest part of the meat, away from bone or fat pockets, which can give false readings.
| Doneness | Internal Temperature |
|---|---|
| Well Done | 93-96°C (200-205°F) — probe tender |
Whole muscle cuts of beef are safe at 63°C (145°F) with a 3-minute rest, according to food safety authorities. Use a calibrated meat thermometer in the thickest part, away from bone.
The king of low-and-slow BBQ. Expect 10-14 hours for a full packer. Push through the stall at 68°C (155°F) or wrap in butcher paper.
Temperature accuracy matters more than timing. Factors like wind, ambient temperature, grill type, and meat thickness all affect cook times. Always verify doneness with a thermometer rather than relying solely on the clock. — AmazingRibs.com
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Open CalculatorHow long do you BBQ brisket (smoked)?
Cook brisket (smoked) for 1-1.5 hrs per 500g at 110°C (225°F) at 107-121°C (225-250°F). Always use a meat thermometer to check the internal temperature reaches N/A.
What temperature should brisket (smoked) be when cooked?
The safe internal temperature for brisket (smoked) is N/A. Use a digital meat thermometer inserted into the thickest part of the meat, away from any bone.
How long should brisket (smoked) rest after BBQ?
Rest brisket (smoked) for 1-2 hours minimum (wrapped) after removing from the BBQ. This allows the juices to redistribute throughout the meat, resulting in a juicier, more flavourful result. The internal temperature will continue to rise 2-3°C during this time.
Should I cook brisket (smoked) on high or low heat?
Cook brisket (smoked) low and slow at 107-121°C (225-250°F) for tender, pull-apart results.