How Long to Smoke Brisket

A 14 lb brisket takes 10 h 30 m to 17 h 30 m at 250°F. Plan for 14 h 40 m, then rest it 60 minutes or more.

10 h 30 m – 17 h 30 m

Plan for 14 h 40 m at 250°F · 14 lb brisket (whole packer)

Light the cooker	17 h 30 m before serving
Stall	starts near 155°F
Pull at	about 203°F and probe-tender
Rest	60–180 min
Cooked meat you get	6.4 – 9.7 lb

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Brisket smoke times by weight

Weight	225°F	250°F	275°F	300°F
8 lb	10 h – 14 h	6 h – 10 h	4 h 50 m – 8 h	4 h – 6 h 50 m
10 lb	12 h 30 m – 17 h 30 m	7 h 30 m – 12 h 30 m	6 h – 10 h	5 h – 8 h 30 m
12 lb	15 h – 21 h	9 h – 15 h	7 h 10 m – 12 h	6 h – 10 h 10 m
14 lb	17 h 30 m – 24 h 30 m	10 h 30 m – 17 h 30 m	8 h 25 m – 14 h	7 h – 11 h 55 m
16 lb	20 h – 28 h	12 h – 20 h	9 h 35 m – 16 h	8 h – 13 h 35 m
18 lb	22 h 30 m – 31 h 30 m	13 h 30 m – 22 h 30 m	10 h 50 m – 18 h	9 h – 15 h 20 m
20 lb	25 h – 35 h	15 h – 25 h	12 h – 20 h	10 h – 17 h

How we calculate

Time range = weight × hours per pound from the sources below (ribs, chicken, tri-tip and belly are timed per piece).
The plan sits 60% of the way from the short end to the long end. Finishing early is easy to fix with a longer rest; finishing late is not.
Several pieces: time follows the biggest one, plus 10% when the smoker holds 3 or more.
Wrapping: where a source gives wrapped times we use them; otherwise we take about 10% off for butcher paper and 20% for foil (our estimate).
Light the smoker at: plan + rest + a 1-hour buffer + 45 minutes to light and settle it. Cooked yield is from the USDA Food Buying Guide.
Spare ribs: our source gives one 5–6 hour estimate for pork ribs; we use it at both 225 and 250°F.

Sources disagree by an hour or more on big cuts; that spread is why we show a range. Always finish by internal temperature. Data as of Oct 2026. Full list of sources: How we calculate.

Cut	Pit	Range	Source
Brisket (whole packer)	225°F	1.25–1.75 h per lb	blog.thermoworks.com
Brisket (whole packer)	250°F	0.75–1.25 h per lb	destination-bbq.com
Brisket (whole packer)	275°F	0.6–1 h per lb	destination-bbq.com
Brisket (whole packer)	300°F	0.5–0.85 h per lb	destination-bbq.com

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FAQ

How long to smoke brisket?

A 14 lb brisket takes 10 h 30 m to 17 h 30 m at 250°F. Plan for 14 h 40 m, then rest it 60 minutes or more.

What temperature should brisket reach?

Pull it at about 203°F when a probe slides in with almost no resistance. USDA safe minimums: 145°F for whole cuts of beef and pork with a 3-minute rest, 165°F for poultry.

Should I wrap brisket?

Wrapping in butcher paper keeps most of the bark and shortens the cook; foil is faster still but softens the bark. Wrap when the stall starts, near 155°F.

Is it better to smoke brisket at 225 or 250?

At 250°F you save time with little change in texture. 225°F: plan 21 h 40 m, 250°F: plan 14 h 40 m, 275°F: plan 11 h 45 m, 300°F: plan 9 h 55 m.