If you want smoked brisket that’s tender, juicy, and loaded with real smoke flavor, this method works every time.
We’re running steady at 225°F, letting the bark form before wrapping once the brisket hits about 175°F in the flat, then increasing to 250°F to finish the cook. Brisket is done when it’s probe tender between 203–205°F.
This isn’t about hitting a time on the clock. It’s about bark, temp, and tenderness — and then letting it rest so every slice stays juicy.
Smoked Brisket at a Glance
- Smoker Temp: 225°F
- Wrap Temp: 175°F+ once bark is set
- Finish Temp: 203–205°F (probe tender)
- Post-Wrap Smoker Temp: 250°F
- Rest Time: Minimum 1 hour (longer is better)
What Temperature to Smoke Brisket
Run your smoker between 225°F and 250°F. Consistent heat lets fat and connective tissue render at the right pace. Temperature guides the cook — but tenderness confirms it.
How Long to Smoke a Brisket
At 225°F, plan on approximately 1.25–1.75 hours per pound. A full packer brisket can take 10–18 hours depending on size, bark development, and wrap timing. Your goal is tenderness, not the clock.
When to Wrap Brisket
Most briskets stall around 165°F. I wrap between 175°F–185°F once the bark has formed and the fat cap looks pillowy. Wrap in butcher paper when possible — it protects bark while allowing texture.
When Is Brisket Done?
Brisket is done when it reaches around 203–205°F and a probe slides in and out easily like room temperature butter. Tenderness matters more than the exact number.
Resting Your Brisket
Keep the brisket wrapped and rest it for at least 1 hour. If you need to hold it longer, you can use a cooler or a warmer around 145°F and slice once it’s in the 140–145°F range.
How to Slice Brisket
Slice the flat against the grain. Then rotate the point and slice that against its grain too. Proper slicing makes each bite tender.
If you want extra help, check out my brisket slicing walkthrough.
Serving and Leftovers
Serve brisket sliced thin across the grain. Leftovers are even better the next day — try them in my smoked brisket grilled cheese sandwich or piled onto a loaded brisket baked potato.
If you’re planning a full BBQ weekend, pair it with my Over The Top Smoked Chili, or use leftovers in creative ways with ideas from my Leftover Smoked Brisket Recipes article.
Table of Contents
In this recipe, we're going to discuss:
Frequently Asked Questions
What temperature should brisket be smoked at?
Smoke brisket at 225°F–250°F until it reaches 195°F–203°F and is probe-tender.
How long does it take to smoke a brisket?
Plan on 1.25–1.75 hours per pound at 225–250°F. Total time depends on size and wrapping.
When should I wrap brisket?
Wrap brisket around 175°F–185°F once the bark is set and the fat cap is pillowy to the touch to push through the stall. Most recipes will recommend 165°F, but I have never seen the fat cap rendered at this temp.
What wood is best for smoked brisket?
Oak and hickory are classic choices. Cherry or apple can add balanced smoke flavor.
What internal temperature is brisket done?
Brisket is done between 195°F and 203°F when a probe slides in with little resistance.
How long should brisket rest?
Rest at least 30–60 minutes before slicing. Longer rests help retain moisture. I find I get the best results resting overnight in a food warmer at 145ºF.
How do you slice brisket?
Slice against the grain of the flat. Turn the point 90 degrees and slice against its grain as well. I have a great brisket slicing walkthrough if you want to check it out.
Smoked Brisket (Texas-Style, Step-by-Step) Recipe
Ingredients
Brisket
Brisket Rub
Brisket Spritz (Optional)
Helpful Tools
Steps
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Trim and season the brisket
Remove the brisket 1 hour prior to smoking. This will give the meat time to reach room temperature for more even cooking and allow the rub to adhere better. You'll want to trim the brisket right away while it's still cold though. The colder the brisket, the easier it will be to trim. You're going to want to remove the fat from the bottom of the brisket while leaving about a 1/4 inch of fat on top. I've linked a video below in the notes to a great trimming video by one of the top pit masters in Texas. Slather the mustard evenly over the entire surface of the brisket. If using the brisket rub recipe in the notes, mix the ingredients in a small bowl and sprinkle evenly over the brisket starting on the bottom side. You'll want a heavy coating of the rub to help build a nice bark on the outside of the smoked brisket. The brisket is thick and the slices will be thin, so even a lot of rub won't overpower it.
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Fire up the smoker
Preheat smoker to 225°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside.
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Smoke the brisket
Place brisket on the smoker fat side up and smoke at 225°F until it hits an internal temperature of around 175°F in the middle of the flat right right where it meets the point, approximately 8-10 hours depending on the size brisket. I recommend using a good leave-in meat thermometer so you don't have to constantly check the smoked brisket. We're looking for a nice bark to have formed before we wrap the brisket. If your bark isn't where you'd like it to be yet, keep smoking for an additional hour or so to help the bark form. We don't want to wrap the smoked brisket until the bark is nice and dark.
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Spritz the smoked brisket
You might not need to spritz the brisket depending on the smoker you use and the quality of the brisket. I recommend spritzing only if you see that the bark is looking a bit dry. Combine the spritz ingredients and add to spray bottle. If the bark starts looking dry, open up the smoker and spritz the smoked brisket. Make sure your spray bottle is set to spray in a light, even mist and not a direct blast of the liquid. You just want to moisten the brisket not soak it.
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Wrap the smoked brisket in butcher paper
When the bark has formed and the smoked brisket hits our target temperature of at least 175°F, remove it from the smoker, lay it in the center of 2 pieces of partially overlapped butcher paper (lengthwise), and then wrap tightly around the brisket. Spritz the butcher paper a few times to help it form a tighter wrap around the smoked brisket. If you don't have butcher paper, you can use heavy duty aluminum foil instead. Just note, the bark will be a little mushy when it's done as it's not permeable like butcher paper and will partially steam it. You can put it on the smoker unwrapped at the end of the cook for 10-15 minutes to help the bark crisp back up a little.
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Continue smoking the brisket
Return the smoked brisket to the smoker, insert the meat probe again in the same location, increase the temperature to 250°F, and continue smoking the brisket until probe tender, approximately 4-6 more hours. The smoked brisket is done when the internal temperature is around 203°F-205°F and the meat thermometer slides in and out like a knife slicing through room temperature butter - barely any resistance. Remember to take the temperature in a few places as the brisket tends to cook slower in larger areas.
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Rest the smoked brisket
Remove the smoked brisket from smoker and keep wrapped while it rests for a minimum of 1 hour. If you need to keep the meat warmer even longer, place it inside a good cooler for up to 4 hours and then let it rest on the counter (if needed) until the temperature drops down to the 140°F-145°F range.
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Serve the smoked brisket
Slice the delicious smoked brisket and serve. I've included a diagram below in the notes on how to slice the brisket. Enjoy!
This is how it’s done! I wrapped my brisket in a towel and put it in a cooler to rest. Came out perfect!