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How Long to Smoke a 10 lb Brisket — Cook Time Calculator

A 10-pound brisket is one of the most popular sizes for backyard BBQ — large enough to feed 8–10 people, but manageable for a single smoker session. At 225°F you're looking at roughly 1.5 hours per pound, putting total cook time between 15 and 17 hours. At 250°F the same brisket finishes in 12–14 hours without sacrificing bark quality. Use the calculator below to get your exact phase breakdown and start time.

Calculator pre-filled for a 10 lb brisket at 225°F. Adjust the weight and temperature to match your cut.
lbs

Whole packer brisket (flat + point)

The Stall: Brisket typically hits a "stall" at 155–170°F where internal temperature stops rising for 2–6 hours. This is normal — evaporative cooling is happening. Wrapping in butcher paper or foil (the "Texas Crutch") pushes through it.

Frequently Asked Questions

How long to smoke a brisket per pound?
At 225°F, expect 1.5–2 hours per pound. At 250°F, plan for 1–1.5 hours per pound. At 275°F, roughly 45–60 minutes per pound. Always cook by internal temperature (195–205°F), not by time alone.
When should I wrap brisket?
Wrap in butcher paper or aluminum foil when the brisket reaches 160–170°F internal temperature — usually after about 50–60% of the estimated cook time. This powers through the stall and speeds up the remaining cook.
What internal temperature is brisket done?
Brisket is technically food-safe at 160°F, but it's not tender until 195–205°F when the collagen fully breaks down. The 'probe test' — sliding a thermometer probe in with zero resistance, like butter — is the most reliable doneness indicator.
How long to rest a brisket after smoking?
Rest brisket for at least 1 hour, ideally 2–4 hours. Wrap in butcher paper, then a towel, and place in a cooler. This lets juices redistribute and continues gentle rendering of fat.

Frequently Asked Questions

How long does a 10 lb brisket take to smoke at 225°F?
At 225°F, a 10-pound brisket typically takes 15–17 hours. Plan on 1.5 hours per pound as a baseline, but always cook to internal temperature (195–205°F for probe-tender), not time. The stall (around 150–170°F internal) can add 2–4 hours.
How long does a 10 lb brisket take at 250°F?
At 250°F, a 10-pound brisket takes approximately 12–14 hours. The higher temperature speeds cooking without significantly affecting bark or smoke ring, making 250°F a popular choice for competition BBQ and weekend cooks.
When should I wrap a 10 lb brisket?
Wrap (Texas crutch) when the brisket hits 150–165°F internal temperature, or when the bark has set to a dark mahogany color — usually after 6–8 hours at 225°F. Wrapping in butcher paper gives better bark retention than foil while still pushing through the stall faster.
How many people will a 10 lb brisket feed?
A 10-pound raw brisket yields approximately 6–6.5 pounds of cooked meat (35–37% shrinkage). At 6 oz per person for a main course, that feeds about 16 people. For sandwiches (4 oz), it feeds 24. Plan raw brisket at roughly 0.6–0.75 lbs raw per person.

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