How Long To Smoke Brisket Per Pound?

How Long To Smoke Brisket Per Pound?

When smoking brisket, there are a lot of factors to consider in order to ensure that it is cooked to perfection. One big question is How long to smoke brisket per pound? The answer depends on a variety of factors, such as the size of the brisket and the temperature of the smoker. In this blog post, we will provide some tips for smoking brisket and give you an interview of how long it should smoke for per pound. Keep reading to learn more!

Do you like to cook and are looking for a new recipe to try? Why not make smoked brisket? This dish is mouth-watering and can be made with just a few ingredients. In order to make smoked brisket, you will need to know How long to smoke brisket per pound. Keep reading for more information.

What Is The Brisket?

Before knowing how long to smoke brisket per pound, we first need to know what brisket is. One of the finest cuts of beef, and probably the most difficult to make, is a brisket. A whole Beef Brisket has two parts: The Flat (or lean) cut which is usually sliced thin for serving; and The Point (or fatty) cut which contains more fat. Both are on top of the full Brisket, but only one side can be eaten at a time. It takes about 18 pounds of prime USDA beef to make one whole brisket. Being tough as nails, it’s marbled with generous amounts of fat between layers or bundles of muscle fiber that run in different directions, there are no long lines of muscle fibers that all go in the same direction like modern pork chops or T-bone steaks.

The leaner Flat cut is used for corned beef, pastrami, and roast beef because it will cook up nicely and tenderly without much fuss. The fattier Point cut has a lot of connective tissue that makes it tough if not properly prepared by low and slow cooking methods. The Point cut also requires a lot more skill to carve thin slices against the grain after cooking, but there’s nothing better than a Brisket sandwich on rye bread with spicy brown mustard or horseradish sauce!

What Do The Best Briskets That Are Suitable For Smoking Look Like?

Not only know how long to smoke brisket per pound and what brisket is, but you also need to know how to identify a good brisket for smoking. The brisket flat should show distinct lines of fat separating the various muscles, but not so much that it looks like Swiss cheese. The Point cut should be well marbled with white creamy looking (not yellow or red) chunks of pure unadulterated fat.

Look for a deep dark pink color throughout the surface to indicate high amounts of myoglobin in the muscle fibers which means more flavor and tenderness when cooked properly. Look for Briskets that are dry which is important because you need to sear (crust) them on all sides before cooking to seal in moisture.

How Do You Smoke A Brisket?

Before we get into the specifics of how long to smoke brisket per pound, we need to answer the question of how to smoke a brisket in the first place.

Ingredients:

1 Whole Prime Brisket (about 18 pounds)

1/2 cup of your favorite barbecue rub (mine is Chef Tony’s brand)

Meat Church Holy Cow, Honey Hog, and BBQ Gospel are all excellent choices for seasoning a whole Beef Brisket.

Equipment Used For Smoked Brisket:

An outdoor smoker capable of maintaining a temperature between 225 and 250 degrees F.

A drip pan filled with water on the bottom shelf to help capture drippings and make a flavorful au jus for serving.

A digital probe meat thermometer with at least an 8-inch probe so you can monitor the internal temperature of your brisket without opening up the lid – thereby letting out all that precious heat and smoke! A remote digital display unit is even better since you won’t have to keep opening it to check on it.

Large tongs to handle the huge brisket.

Paper towels for drying the surface of the meat before applying rub and again after removing from the smoker.

A sharp carving knife to slice it!

Plenty of aluminum foil or a large roll of butcher paper (not wax paper!)

One more thing: You will also need plenty of patience as smoking large cuts of beef like this sometimes require 16-20 hours of steady smoking without interruption, but it’s worth it in the end! 

A Step-by-step Instruction: 

As previously said, each one will be unique. When it comes to smoking, each one requires special attention, from the marbling to the way it cooks. For a delicious smoked brisket, we concentrate on some steps.

1) Selecting The Right Brisket For Smoking:

Beef brisket is one of the most popular meats to smoke because it’s relatively inexpensive and very flavorful, but choosing the right one can be a challenge, especially if you’re new to smoking. The first thing you want to look for is that nice marbling between the Longissimus dorsi (the major “eye” muscle) and the deeper muscles like the Spinalis Dorsi, which are loaded with rich flavor. You also want at least some visible fat on it because this keeps it from drying out during smoking. Make sure NOT TO BUY A BRISKET WITH NO FAT ON IT! Beef brisket has two sides, separated by an incredibly thick layer of fat. The top side (or deckle end) is covered with a thick fat cap, so you want it facing down when you place them in the smoker in order to have that side up during cooking. This is important because this part of the meat will not get any smoke penetration from below if it’s fat-side down.

2) Trimming The Brisket: 

The best way to trim your beef brisket is to remove any thick layers of fat on the top side leaving only a very thin layer. Now cut off about half of the fat cap on the bottom side, since you want it up during cooking, and also remove any remaining silverskin – the shiny membrane that covers most of the huge “eye” muscle. Leave some nice rubs of fat along the sides where there are no muscles because this adds wonderful flavor while cooking. Then liberally rub both sides with yellow mustard to act as a glue for seasoning and help hold in moisture before applying your favorite rub all over making sure you apply more on areas that are mostly meat with little fat.

3) Seasoning The Brisket:

Apply a generous amount of your favorite beef rub all over making sure you get it into all the nooks and crannies. The easiest way to do this is to use your hands. Let the seasoned meat rest for an hour or so before putting it in the smoker so that some moisture from the rub forms a paste with the mustard which helps trap in any remaining moisture from washing it off.

4) Smoking Your Brisket:

The most popular wood chips used for smoking are hickory, oak, pecan, or mesquite, but feel free to try other fruit woods like apple or cherry if you want something milder. Place about 8 fist-sized chunks of wood directly on top of hot coals just before placing meat on the grate, or place a large aluminum foil pouch filled with chips at least partially submerged in water directly over one of the metal tubes if your smoker is so equipped.

Smoking temperature can vary greatly depending on what type of smoker you are using and the wind conditions outside. It’s best to use an average temp between 225°F to 275°F (I prefer around 240-250°). I recommend placing your brisket fat-side down first then cooking for 1 hour per pound until it reaches an internal temperature of 165 degrees F then double wrap in heavy-duty aluminum foil to hold in moisture continuing cooking until 200+ internal temp. Estimating smoking time can be tricky but this will take roughly 16 – 20 hours at 250°F depending on the size of your brisket and how often you open the lid to check the temperature.

5) Wrapping The Brisket: 

After smoking at 250°F for about 16 hours apply some sauce (if you like it) to both sides of the brisket and wrap in foil making sure there is no overlap, leave a little room on all sides. Continue cooking until internal temperature reaches 200+ degrees F. 

6) Removing and Letting The Smoked Brisket Rest:

Remove from smoker and allow to rest in foil for 1 hour. Now it’s time to slice and enjoy! The easiest way is to use a sharp carving knife and cut the meat across the grain into about 1/4 inch slices ensuring you get some of that nice bark mixed in with the juicy smoked beef brisket.

7) Serving:

Serving suggestions: You can’t go wrong pairing this classic American BBQ dish with traditional sides like baked beans, cole slaw, creamed corn, potato salad, etc. If you want something more hearty I highly recommend Kimchi Rice or Spicy Sausage, or Potato Stew. 

How Long To Smoke Brisket Per Pound?

Now let us get into the specifics of how long to smoke brisket per pound. This section will tell you how long to smoke a brisket depending on the size of the individual piece.

We’ve assumed a cooking temperature of 225 degrees Fahrenheit for the sake of this analysis. If the smoker is running hotter than that, or if the temperature drops below 225 regularly due to bad weather, you’ll need to alter the cooking periods.

How Long Should a 1.5 Ib Brisket Be Smoked?

Brisket chops are often significantly larger than a pound or two in weight. However, if you choose to chop the brisket into steaks, you can find parts that weigh roughly 1.5 pounds after trimming.

As a general rule of thumb, you can estimate about 1 hour of cooking time for every ¼ lbs. So, it may take about 2 hours to smoke a 1.5-pound brisket. Now, this may vary depending on the type of smoker you use and other factors such as weather conditions, so use these numbers just as an estimate before adjusting your temperature and cook times accordingly to get the best results.

Now that you know how long to smoke brisket per pound, you need to figure out how long to smoke your brisket.

How Long Should a 2 Ib Brisket Be Smoked?

Brisket steaks are often very large in weight, and will likely be bigger than 2 pounds when cooked. However, they can shrink by about 10 to 15 percent during the cooking process. If you opt to smoke a brisket whole instead of chopping it into steaks, you can estimate roughly 1 hour per pound after the cooking time is over.

A 2-pound brisket may therefore take approximately 2.5 to 3 hours before its internal temperature is 200 degrees Fahrenheit or even more depending on your smoker’s settings and weather conditions.

How Long Should a 2.5 Ib Brisket Be Smoked?

Not only knowing how long to smoke brisket per pound, but also the size of the brisket is important. A 2.5-pound brisket will take about four hours to smoke at 225 degrees Fahrenheit. When smoking a 2.5-pound brisket segment, aim for a 4-hour cooking duration. Don’t be tempted to skip out on your relaxation time. This phase is required even for minor wounds, since it allows the proteins to firm up again.

How Long Should a 3 Ib Brisket Be Smoked?

Another question in question of how long to smoke brisket per pound is the weight of the brisket. For a 3-pound brisket, plan on smoking it for about five hours. It takes 1 hour or less per pound to get that nice smoky taste throughout the entire beefy cut of meat so a 3-pound size brisket should take around 4 to 5 hours to cook.

This is a lot of time, but it’s necessary for the meat to become tender. If you’re pressed for time, you may want to look into other cooking methods that can cut down this smoking time and still provide delicious results.

Just remember that if you’re using a smoker at home and not a professional one your cooking times will likely be much longer than what we’ve estimated here since lab-grade smokers are very powerful and efficient at maintaining the ideal temperatures required for producing great BBQ quality food every time.

How Long Should a 4 Ib Brisket Be Smoked?

If you’re smoking a 4-pound brisket, it will likely take about 5 to 6 hours of cooking time. The internal temperature is 200 degrees Fahrenheit at this point so you can pull the meat from the smoker and enjoy its smoky taste for dinner.

How Long Should a 5 Ib Brisket Be Smoked?

Not only know how long to smoke brisket per pound, but also how long to cook a 5 lb brisket. A 5-pound piece of beef brisket may take around 7 to 8 hours of cooking time on average before it’s ready for consumption. It has an internal temperature of over 200 degrees Fahrenheit by this time, which means that your slow cooker brisket meat is as tender as it can be and full of natural flavors from the wood smoke used during the cooking process.

How Long Should an 8 Ib Brisket Be Smoked?

If you’re planning to smoke an 8-pound brisket, you can expect this beefy cut of meat to take around 12 hours on average to cook fully. It may take up to 14 hours total if it’s very thick and your smoker runs hotter than 225 degrees Fahrenheit.

You’ll know that the cooking process is complete when the internal temperature of your cooked brisket reaches about 205 or 210 degrees Fahrenheit as measured by a reliable thermometer.

How Long Should a 10 Ib Brisket Be Smoked?

After knowing briefly how long to smoke brisket per pound, the next question is how long should a 10 Ib brisket be smoked? The 10-pound beef brisket you’re cooking should be done in 14 to 16 hours on average after it’s been cooking for around 1 hour per every 2 pounds of meat. Alternatively, it might stop several times and take 20 hours to reach 200 degrees. More crucial than the time on the clock is the temperature and texture of the brisket.

It’s a large cut of meat that can feed many people but it will shrink significantly when cooked so if this size is more than you need, consider smoking half a brisket or even splitting it between two different meal categories such as appetizers and dinner entrees.

How Long Should a 14 lb Brisket Be Smoked?

As you get closer to double digits, you can reduce the 90-minute-per-pound estimate. The brisket may still take this long (or even longer) to complete cooking, but we recommend testing for doneness after 1 hour and 15 minutes per pound on the smoker.

This phase would be reached after roughly 17.5 hours of cooking for a 14-pound full packer brisket. This isn’t the first time you’ve tested the brisket’s temperature, but it’s more likely to pass the probe test now.

 How Long Should a 15 lb Brisket Be Smoked?

Besides knowing briefly how long to smoke brisket per pound, the next question is how long should a 15 Ib brisket be smoked? A 15-pound beef brisket should generally be cooked for around 4 hours for every 3 pounds of meat. It may take up to 20 to 22 hours to finish smoking, which is longer than average but keep in mind that it’s very large so this cooking time is expected.

It will likely reach an internal temperature of between 175 and 185 degrees Fahrenheit by the time you’re done smoking it (unless your smoker runs particularly hot).

How Long Should a 16 lb Brisket Be Smoked?

16-pound briskets need a significant amount of time. The good news is that you’ll spend the most of that time waiting for the smoker to finish its job. When smoking a 16-pounder, give yourself at least a 24-hour window. If you’re hosting a party and require the brisket to be ready by a specific time, be safe and start the smoker around 32 hours ahead of time. You can always keep the brisket warm in a fake Cambro or refrigerate it and reheat it later if it finishes cooking early. Last but not least, if time is of the essence, try separating bigger entire packer briskets and smoking the point and flat sections separately. They’ll cook faster this way, and it’ll be much easier to place them on the grilling grate.

What Are Some Of The Factors That Affects The Time For Smoking Brisket?

After we get into the specifics of how long to smoke brisket per pound, there are still some factors that can affect the time. There are several factors that affect the length of time it takes to cook a brisket so if you want to cut down on smoking time, give consideration to each of these items.

1) Smoking Temperature:

The smoker’s heat affects how fast or slows your beef brisket will be cooked so keep an eye on it and adjust the smoldering fire according to what is needed.

2) Size And Thickness Of Brisket:

If you’re using a smoker that runs very hot, it may take less time to cook your brisket than if you’re using one with lower heat settings. The type of wood used for smoking will also make a difference in how long it takes to finish cooking. For example, oak is known for burning hot while hickory is much cooler so use the type of wood-based on what best suits your schedule and preferences.

4) Barbecue Sauce Used On Brisket:

Some sauces can slow down the cooking process significantly because they don’t evaporate over time like the water-based liquids typically used during smoking. This means that you should consider allowing about an hour or more extra in cooking time if you’re using a thick sauce on your brisket.

5) Resting Period For Brisket After Cooking:

Many people find that their beef briskets are much more tender and moist if they let them rest for about 30 minutes before carving into it. This allows the internal juices to redistribute throughout the cut of meat so that it’s far juicier than if you weren’t to wait at all to start eating it.

6) Cooking Method: Oven Versus Smoker

If you’re cooking your beef brisket in the oven, it will typically take about 50 percent longer than on a smoker based on our experience. So if you plan to cook yours for about 4 hours total, expect that around 6 of those hours will be needed instead of using an oven.

7) The Amount Of Fat On Beef Brisket:

Some people find that their beef briskets have a lot of fat on them, while others don’t. If yours does, you’ll need to adjust the cooking time accordingly because it will take longer for the heat to reach through and cook all of it thoroughly. You should also increase your smoking time if you’re using a leaner cut (less marbling) and decrease it if there is more visible fat throughout.

8) Wind: 

If it’s going to be windy outside, you’ll need to monitor the temperature closely or risk under- or overcooking your beef brisket. Propane smokers are often more reliable during windy conditions than other types because their flames are shielded from being directly affected by strong gusts. If using a wood smoker, position it in a place where the wind will do minimal damage, and try not to open up the smoker until you feel that it’s necessary. You should also consider replacing dry kindling with wet ones so that there is less heat loss due to evaporation.

9) Humidity Affects The Cooking Of Beef Brisket:

The humidity in the air can affect how long it takes to barbecue brisket so monitor this factor too. If it’s very humid, you may have to smoke your beef brisket for up to 20 percent more time than usual depending on the other factors affecting it too. However, if it’s dry where you are, you’ll need less smoking time overall because water will evaporate much quicker compared to if there was high moisture content in the air.

What Are Some Tips And Tricks For A Delicious Smoked Brisket Meal?

Besides we get into the specifics of how long to smoke brisket per pound, we’ll provide some tips and tricks to make your smoked brisket meal delicious every time.

– Use a good rub on the outside of your beef brisket before cooking. You should also add an extra layer of spices and herbs after you’ve cooked it completely to seal in juices and enhance full flavor.

– It’s best to use a digital meat thermometer, especially if you’re not using a smoker that has built-in probes so that you always know when your brisket is finished cooking and can enjoy perfectly moist and tender results each time.

– If smoking your brisket for 10 hours sounds like too much time, test with one large cut first to determine whether or not this is necessary depending on how hot you have your smoker set at, what kind of wood chips are being used, and other factors such as wind and moisture.

– It’s generally a good idea to let your beef brisket sit before covering it with sauce because this allows for even cooking throughout. If you can’t wait, make sure that all of the necessary bastings take place during the last 30 minutes of smoking time so that you don’t end up with a burnt or bitter flavor.

– You should always wear gloves when handling any kind of raw meat and avoid cross-contamination by using separate cutting boards for meats and veggies/fruits. Also, be sure to wash all surfaces thoroughly after use no matter whether they were used on meat or not because meat bacteria spread quickly.

– Be careful when adding wood chips as this is what will determine how smoky your finished product tastes so choose wisely and always use hardwoods (hickory, mesquite, cherry, etc.) when possible. Add more if necessary but be careful not to add too much because this can easily result in an overpowering flavor that’s both bitter and acrid.

– If you don’t already own a meat thermometer or barbecue fork, these should be among your first cooking investments because they will help you achieve evenly cooked results every time and allow for mistakes to be avoided.

– Always let the beef brisket rest before serving it so that the juices have time to redistribute throughout the meat instead of flowing out all at once when cut into.

– Adding liquid such as broth, beer, lemonade or other flavorful ingredients such as onions adds extra moisture during the cooking process and boosts the barbecue sauce flavor a notch or two, too.

– If you’re feeling lazy and don’t feel like going outside to use a grill but want to try the smoking method for this beef brisket meal, you can turn your oven into a makeshift smoker by placing wood chips inside, wrapping the beef brisket in foil, closing all doors/windows, turning on the heat to low, putting a fan next to an open door/window and let it smoke away for several hours until done. This works wonders if you have extra time but absolutely no outdoor space whatsoever!

– Finally, opening the lid of the smoker frequently to peek inside not only allows heat to escape but can also affect cooking time so care should be taken.

 

FAQs About How Long To Smoke Brisket Per Pound

What Are Some Techniques To Shorten The Time For Smoking?

1) Cooking Beef Brisket In A Pressure Cooker

Cooking a beef brisket in a pressure cooker is an easy way to cut the required smoking time by more than half and still end up with moist and tender results. This is because of all of the steam that’s created which speeds up cooking considerably.

– To do this, simply follow the manufacturer’s instructions for your particular brand/model and cook at high pressure for about 30 minutes (more or less) depending on the size/weight of your meat cut. Once it’s done cooking, let it naturally release inside of the pot for several minutes before removing carefully using tongs or oven mitts to avoid scalding yourself.

2) Using An Oven Instead Of A Smoker

If you don’t have a smoker or feel like going outside to light it up, why not turn your oven into a makeshift smoker instead? It’s actually very simple and doesn’t take more than a few minutes to set up.

You will need:

– Heavy-duty aluminum foil (2 sheets).

– 1/2 cup of wood chips (hickory, mesquite, cherry, etc.).

– A heat-safe dish or pan large enough to hold the meat cut that you’re smoking  (don’t use glass as this can cause it to shatter if heated too quickly).

Directions:

1) Preheat the oven on low for 10 minutes before removing any racks from inside. After doing so, turn the oven off completely.

2) Place the wood chips in a heat-safe dish or pan and place them on top of the stove over medium-high heat. Heat until smoke appears then reduce to low heat to keep it hot but not smoking for 5 minutes before turning off completely again.

3) Cover one side of the aluminum foil with about an inch of heavy-duty foil (so that everything you put inside will be fully enclosed). Carefully open up both sheets, set them flat on your countertop, place fresh-cut brisket meat side down on one sheet, and cover with the second sheet (foil-side touching meat) like you would fold an envelope before crimping tightly around all four sides. Make sure there is no gap between the two pieces of foil so that the smoke cannot escape.

4) Place this foil packet on top of a baking sheet or in a large oven-safe dish and slide it carefully into the oven, making sure to leave the door open just enough for heat/smoke to enter. Close the door completely and let it cook using indirect heat (without heating element below) for several hours depending on size/weight until meat is fork-tender. You can also do this step outside but be mindful of excessive smoke buildup which may set off your fire alarm!

3) Cooking In A Crock-Pot/Slow Cooker

Another way to speed up the required smoking time is by using a slow cooker or crockpot. Simply follow the manufacturer’s instructions for your particular brand/model and cook at low heat (usually high heat if done in an oven or smoker doesn’t work well) for about 4 hours (more or less) depending on the size/weight of your meat cut. Once it’s done cooking, let it naturally release inside of the pot for several minutes before removing carefully using tongs or oven mitts to avoid scalding yourself.

4) Boiling & Shredding The Meat

Boiling meat first isn’t exactly considered “smoking” but since this is effortless and can allow for more control over flavor, it’s worth trying out.

– Simply place meat in a pot of boiling water until fork-tender then carefully remove using tongs or oven mitts to avoid scalding yourself before pulling it apart with forks (or even your hands). Once cooled enough to handle, pull it into smaller pieces and mix with your favorite barbecue sauce or seasoning.

This is also the process that many people use when making shredded beef, pork, chicken, etc. which can be used on top of tacos, inside quesadillas/burritos/taco salad shells/onion rolls for sliders/inside wraps for sliders/etc., as well as being mixed into meatballs or slider burgers.

Should I Smoke The Brisket Fat Side Up Or Fat Side Down?

As far as the brisket is concerned, it’s generally recommended to smoke it fat-side down so that the meat doesn’t dry out or get too dried out.

Whether this applies to any other cut of meat, however, is completely up in the air – especially when barbecue or smoking enthusiasts can’t agree upon whether foiling should be done at all. If you want to try smoking your meat with the fat side up, then by all means go for it! Just keep an eye on everything more often than usual just in case because there may be areas that are cooking too quickly while others are not.

How Do You Know When Your Smoked Brisket Is Done?

Some signs that we can base to know brisket is done:

1) When the meat starts to pull back from the ends of the bones and easily separates.

2) The resistance we feel when we prod at it with a fork or tongs decreases significantly enough where there is no more give before reaching muscle fibers (which will change color as well).

3) When we place a fork in and lift up, if all of the briskets lift off with ease then it’s ready to come out. Some people like to let theirs “rest” for about 20 minutes after removing from heat completely before serving but this isn’t necessary as long as you’re careful not to slice into it too soon. Otherwise, any juices that may have been lost during cooking can run free again! This is also an important step if you plan on slicing the meat as well.

How Long Will Brisket Stay Good In The Fridge?

If you’re looking to simply store it for later, then let it cool completely after removing from heat and place it directly into the fridge without cutting or pulling apart until ready to use. For best results, we recommend making sure that all of your meat is placed in a shallow dish with space between each piece and sealed tightly (preferably portioned out into meal-sized servings). If not stored properly, bacteria can grow exponentially which will lower the shelf life of meats that are meant to be eaten fresh! This may also taste funky if reheated since there was never any kind of pasteurization done during cooking either.

How Do I Cut Brisket?

Cutting brisket (or any meat) is usually done by either slicing across the grain or against it. If you’re looking to cut your cooked meats into thin slices that will hold together well, then we recommend cutting across the grain in shorter segments that can be quickly eaten and swallowed whole (so no chewing required).

If you’re looking for something a bit more tender and juicy with large chunks of meat, however, then slicing against the grain isn’t a problem since it tends to have a looser texture. In both cases, simply stick with what works best for you!

What To Do With Brisket Leftover?

Brisket leftovers are always delicious since they can be stored with ease in most cases. If you’re looking to make a sandwich, for instance, then it’s no problem at all! Just remember that there will be some shrinkage due to moisture loss depending on the amount of time the meat was stored before using it again.

1) Reheat the brisket leftover: If you want to reheat your brisket leftover, then the best way is usually by cutting it into smaller portions (or separate slices) and placing it in a slow cooker. If not, then try microwaving it briefly for about 20-30 seconds on high heat before putting everything in the oven at 350 degrees Fahrenheit for about 10 minutes.

2) Freeze it: If you’re looking to freeze your brisket leftovers, then that’s also no problem! Be sure to place inside preventing packets so that the pieces are separated from each other or else they’ll get stuck together when frozen solid. Once defrosted completely, simply follow up with either of the methods stated above if desired.

 

Conclusion On How Long To Smoke Brisket Per Pound

In summary, when it comes to smoking a brisket, there are many factors that will affect How long to smoke brisket per pound. The size of your smoker and the temperature at which you’re cooking can change depending on what type of wood chips or charcoal you use as well as where in the country your barbecue restaurant is located. As a general rule, 12 hours per pound for an 8-pound brisket would be appropriate if all other conditions were ideal. You might have to adjust this time frame slightly based on any additional variables mentioned above so feel free to tweak accordingly!

Brisket is a delicious and succulent cut of meat that can be smoked for hours to achieve the perfect level of tenderness. But, How long to smoke brisket per pound? The time it takes to smoke brisket will vary depending on the weight of the meat, but we’ve provided some general guidelines to help you get started. So, what are you waiting for? Get out your smoker and start cooking up some mouth-watering brisket today!