Brisket Smoker Time Chart
110°C (225°F) or 135°C (275°F)
See Chart Below • Internal: 96°C (205°F)
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| 3 kg at 110°C | 96°C (205°F) | 6–9 hrs smoke + 1 hr rest | Total: 7–10 hours. Small flat. |
| 3 kg at 135°C | 96°C (205°F) | 4–6 hrs smoke + 1 hr rest | Total: 5–7 hours. Hot & fast. |
| 4 kg at 110°C | 96°C (205°F) | 8–12 hrs smoke + 1–2 hr rest | Total: 9–14 hours. |
| 4 kg at 135°C | 96°C (205°F) | 5–8 hrs smoke + 1–2 hr rest | Total: 6–10 hours. |
| 5 kg at 110°C | 96°C (205°F) | 10–15 hrs smoke + 2–4 hr rest | Total: 12–19 hours. Start night before. |
| 5 kg at 135°C | 96°C (205°F) | 7–10 hrs smoke + 2–4 hr rest | Total: 9–14 hours. |
| 6 kg at 110°C | 96°C (205°F) | 12–18 hrs smoke + 2–4 hr rest | Total: 14–22 hours. Overnight cook. |
| 6 kg at 135°C | 96°C (205°F) | 8–12 hrs smoke + 2–4 hr rest | Total: 10–16 hours. |
| 7 kg at 110°C | 96°C (205°F) | 14–20 hrs smoke + 2–4 hr rest | Total: 16–24 hours. Competition size. |
| 7 kg at 135°C | 96°C (205°F) | 10–14 hrs smoke + 2–4 hr rest | Total: 12–18 hours. |
How to BBQ Brisket Smoker Time Chart
1
Trim and season your brisket. Allow 12–24 hours for the salt to penetrate.
2
Set smoker to your chosen temperature: 110°C (225°F) for traditional or 135°C (275°F) for hot and fast.
3
Place brisket on the smoker fat-side towards the heat source. Insert probe into the flat.
4
Use the chart below to estimate your total cook time based on weight and temperature.
5
Wrap in butcher paper when bark is set (around 70°C internal).
6
Cook to 96°C (205°F) and probe-tender. Rest in a cooler for 1–4 hours.
7
Slice the flat thin against the grain. Cube or chop the point for burnt ends.
Pro Tips
- These times include the stall period. Wrapping can reduce total time by 1–3 hours.
- Always plan for the longer estimate. It's better to finish early and rest longer than to rush.
- The stall happens around 70°C (158°F) and can last 2–6 hours unwrapped.
- Rest time is not wasted time — it's when the brisket goes from good to great.
- For competition results, plan a 4-hour rest in a cooler wrapped in towels.
Resting Time
Rest for 1–4 hours after removing from the BBQ. This allows juices to redistribute for a juicier result.
Frequently Asked Questions
How long should brisket rest after smoking?
Minimum 30–60 minutes, but 2–4 hours in a cooler produces significantly better results. The juices redistribute and the collagen continues to break down.
Is 110°C or 135°C better for brisket?
110°C (225°F) is traditional and produces maximum smoke flavour and bark. 135°C (275°F) is faster and still produces excellent brisket. Many competition cooks have moved to 135°C.
Why does brisket cook time vary so much?
Every brisket is different — thickness, fat content, collagen density, and your specific smoker all affect cook time. That's why temperature (96°C) and feel (probe-tender) matter more than the clock.