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How Long to Smoke a 15 lb Brisket — Timing & Start Time

A 15-pound brisket is a beast — you're cooking for a crowd, which means getting the timing right is non-negotiable. At 225°F you're looking at 22–24 hours, a true overnight-into-next-day cook. Many pitmasters cook 15-pounders at 250°F (18–20 hours) to keep it within a manageable window. The calculator below lets you punch in your dinner time and get the exact start time, phase schedule, and wrap window.

Pre-filled for 15 lbs. For a large packer brisket, a 250°F smoker often makes more sense logistically — try both temperatures.
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 it take to smoke a 15 lb brisket at 225°F?
At 225°F, a 15-pound brisket takes 22–24 hours. Most pitmasters recommend starting this cook at 225°F for the first 12 hours, then bumping to 250°F if needed to finish on time. Always cook to probe-tender internal temperature, not time.
What temperature should a 15 lb brisket reach inside?
Target 195–205°F internal temperature measured in the thickest part of the flat. The probe should slide in with no resistance. Some briskets are probe-tender at 195°F; others need 205°F. Trust the probe test over the thermometer reading.
How much does a 15 lb brisket feed?
After cooking, a 15-pound raw brisket yields approximately 9–10 pounds of finished meat (35% shrinkage). At 6 oz per plate, that's 24–26 servings. At 4 oz for sandwiches, it's 36–38 servings. Plan to buy 0.6–0.75 lbs raw per person.
Do I need to trim a 15 lb brisket?
Yes — trim the fat cap to ¼ inch. A thick fat cap on a large brisket adds cooking time and can prevent smoke penetration. Remove hard fat (white, waxy) entirely. Leave the soft, pliable fat cap for moisture protection during the long cook.

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