Cooking a full brisket usually takes 8 to 12 hours, depending on its size and the temperature you use. Brisket is a tough cut, so it needs long, slow cooking to get soft and juicy.
If you are smoking a whole brisket, plan on about 1 to 1.5 hours per pound at 225 to 250 degrees Fahrenheit. For example, a 10 pound brisket can easily take 10 to 15 hours. It sounds long, but low heat gives you that tender, sliceable meat everyone loves.
If you are roasting it in the oven, the timing is about the same. Set your oven to 250 degrees and let the brisket cook until it reaches around 195 to 205 degrees inside. That is the sweet spot where the meat breaks down and becomes easy to pull apart. A thermometer is your best friend here because every brisket cooks a little differently.
Try not to rush the process. Lifting the lid or opening the smoker too often can slow things down. Let it stay steady and check it only when needed. When it is finally done, let it rest for at least 30 minutes so the juices settle.
That is all you need for a tender brisket. Enjoy.
What Affects Brisket Cooking Time
Brisket cooking time can change based on a few simple things. The size and weight of the brisket make a big difference. A small brisket cooks faster, while a big full packer takes more hours. Thickness matters too, because thick meat needs more time for the heat to reach the center.
The fat cap also affects cooking time. A thicker fat layer can slow things down, but it also helps keep the meat juicy. The type of brisket matters. A full packer brisket cooks differently than just the flat or the point. The flat is lean and can dry out faster, while the point has more fat and takes longer.
The cooking method also changes the time. Smoking usually takes the longest because the heat is lower and the environment stays moist. Oven cooking is usually faster because the heat stays steady. Grills, smokers, and pellet grills all hold heat differently. Heat control matters a lot. If your temperature rises or drops, the brisket will take longer.
The stall is another part that affects cooking time. The stall happens when the brisket stops rising in temperature around 150 to 165 degrees. It can last one to four hours. Wrapping the brisket can shorten the stall, but leaving it unwrapped helps build a stronger bark.
Your final cooking time depends on how tender you want the brisket. Tender brisket takes longer because the tough fibers need time to break down slowly. Every brisket cooks differently, so you learn to trust feel more than the clock.
How Long to Cook a Full Brisket at 225°F
Cooking a full brisket at 225 degrees takes a long time, but it makes the meat soft and juicy. At this heat level, most briskets take about one and a half to two hours per pound. A 12 to 15 pound brisket can easily take 16 to 20 hours. The slow heat breaks down the tough tissue inside the meat.
Cooking at 225 degrees gives you more control. The brisket cooks gently, so it is harder to dry it out. The smoke flavor gets deeper and the bark forms well. But the stall can last longer at this lower temperature, so you need patience. Many people wrap the brisket when it reaches around 160 degrees to push through the stall faster.
The final goal at 225 degrees is tenderness, not time. Most briskets finish around 200 to 205 degrees, but the real test is how easily a probe slides in. If it feels like warm butter, the brisket is done.
How Long to Cook a Full Brisket at 250°F
Cooking brisket at 250 degrees makes the process faster but still keeps it tender. At this temperature, it usually takes about one hour to one hour and fifteen minutes per pound. A 12 to 15 pound brisket will usually take around 10 to 14 hours.
This temperature is a popular choice because it balances time and quality. The bark forms well and the meat stays juicy. The stall still happens around 160 degrees, but it usually does not last as long as it does at 225 degrees. Many people wrap the brisket at this point to keep it moist and help it cook more quickly.
Even at 250 degrees, you should trust tenderness more than the clock. Most briskets finish between 200 and 205 degrees, but some are done a little higher or lower. When the probe slides in smoothly, the brisket is ready.
Oven Brisket Cooking Time
Cooking a brisket in the oven is one of the easiest ways to get steady results because the heat stays the same. At 250 degrees, a full brisket usually takes about one hour per pound. A large 12 to 15 pound brisket can take 10 to 15 hours. At 225 degrees, it will take even longer.
The oven helps keep the brisket moist if you place it in a roasting pan and cover it with foil. Some people start it uncovered to build a crust, then cover it later. Others keep it covered the whole time for maximum tenderness. The oven does not give smoky flavor, but it still makes the meat very soft.
Most oven briskets finish around 200 to 205 degrees. The real sign it is done is when a probe slides in with little resistance. Resting the brisket for at least one hour keeps it juicy.
Smoker vs Oven vs Grill Cooking Times
Brisket cooks differently in a smoker, oven, or grill. A smoker takes the longest because the heat is lower and the smoke adds moisture. Many briskets smoked at 225 degrees take 12 to 20 hours depending on size and temperature swings. Weather and opening the lid also slow things down.
The oven is usually faster because the temperature stays steady. A full brisket in the oven at 250 degrees may take 10 to 14 hours and has a shorter stall.
Cooking brisket on a grill can take longer if you cannot keep the temperature steady. You need good control to avoid flare ups or drops in heat. Grilling at 225 degrees can take just as long as smoking or longer if the heat is not stable.
Fuel type also matters. Wood and charcoal can change temperature more, while pellet grills keep heat steady and cook faster.
Understanding the Stall
The stall is when the brisket stops rising in temperature around 150 to 165 degrees. It can last one to four hours. The stall happens because moisture evaporates from the surface and cools the meat. The heat from your smoker or oven cannot push the temperature higher until the surface dries.
People often panic during the stall, but it is normal. The stall helps break down the connective tissue and makes the meat tender. Wrapping the brisket in foil or butcher paper at around 160 degrees speeds up the process. Foil traps steam and moves through the stall faster but can soften the bark. Butcher paper keeps the bark firmer but still shortens the stall. Leaving the brisket unwrapped gives the strongest bark but takes the longest.
Patience is the key. Do not raise the heat too quickly or open the lid too often. Just let the brisket work through the stall naturally.
How to Tell When Your Brisket Is Done
The best way to tell if a brisket is done is by testing tenderness. When a probe or toothpick slides in easily with almost no resistance, the brisket is ready. Internal temperature helps guide you, but it should not be the only thing you use. Most briskets finish between 200 and 205 degrees, but some finish a little lower or higher.
The jiggle test is helpful too. When you lift the brisket gently, it should wobble like jelly. If it feels stiff, it needs more time.
Resting is very important. Let the brisket rest for at least one hour so the juices settle. If one part finishes before the other, you can separate the flat and point so you do not overcook one side.
Conclusion
Cooking a full brisket takes patience and practice, but once you learn how the process works, you get better every time. The cooking time depends on weight, temperature, and cooking method. The stall is normal and part of what makes brisket tender. The most important part is knowing how to test for doneness by feel, not just time.
If you control your heat, give the brisket time, and let it rest, you will end up with juicy slices every time. Try different methods and find the one that works best for you. Good brisket comes from patience, so enjoy the process and keep learning as you go.