How Long to Smoke a Brisket
110°C (225°F)
1–1.5 hrs per 500g • Internal: 96°C (205°F)
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| 3 kg (6.6 lb) | 96°C (205°F) | 6–9 hours | Small brisket flat. Good for beginners. |
| 4 kg (8.8 lb) | 96°C (205°F) | 8–12 hours | Medium packer brisket. |
| 5 kg (11 lb) | 96°C (205°F) | 10–15 hours | Standard full packer. The most common size. |
| 6 kg (13.2 lb) | 96°C (205°F) | 12–18 hours | Large packer. Start the night before. |
| 7 kg (15.4 lb) | 96°C (205°F) | 14–20 hours | Competition-sized brisket. Plan an overnight cook. |
How to BBQ How Long to Smoke a Brisket
1
Select a whole packer brisket (point and flat). Plan for 40–50% weight loss during cooking, so buy bigger than you think.
2
Trim the fat cap to 6mm and remove any hard fat. Season with coarse salt and pepper at least 12 hours before.
3
Set your smoker to 110°C (225°F) with your wood of choice — post oak, ironbark, or hickory.
4
Place brisket fat-side towards the heat. Insert probe into the thickest part of the flat.
5
Smoke unwrapped until 70°C (158°F) internal, then wrap in butcher paper.
6
Continue smoking until 96°C (205°F) internal and probe-tender.
7
Rest in a cooler wrapped in towels for 1–4 hours before slicing against the grain.
Pro Tips
- A 3kg brisket takes roughly 6–9 hours. A 6kg brisket takes 12–18 hours. Always plan for the longer estimate.
- At 135°C (275°F) 'hot and fast', reduce times by roughly 30–35%. Quality is still excellent.
- The stall around 70°C can add 2–4 hours. Wrapping eliminates most of this delay.
- Always slice against the grain. The grain direction changes between the point and flat — find the transition.
- If you're new to brisket, start with just the flat. It's more forgiving and easier to manage.
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 to smoke a 5kg brisket?
At 110°C (225°F), a 5kg brisket typically takes 10–15 hours including the stall. Wrapped in butcher paper, expect closer to 10–12 hours.
How long to smoke a brisket per pound?
Allow 1–1.5 hours per pound (or 2–3 hours per kg) at 110°C (225°F). At 135°C (275°F), allow 45 minutes to 1 hour per pound.
Can you smoke a brisket too long?
Yes. If the internal temperature exceeds 99°C (210°F) or the meat becomes mushy, it's overdone. Monitor temperature carefully once you pass 93°C.
Why does brisket take so long to smoke?
Brisket is a tough muscle with lots of collagen. Low-and-slow cooking gradually breaks down collagen into gelatin, which makes the meat tender and juicy. This process can't be rushed.