Beef Brisket Temperature Chart & Cook Time Calculator
The hardest cut on the smoker and the most rewarding. Collagen needs hours above 160 °F to turn to gelatin — rushing it gives you a tough, dry slab.
Cook time by weight
| Weight | Cook time at 225 °F | Pull temp | Rest | |
|---|---|---|---|---|
| 5 lb | 6h 4m | 202 °F | 2h | Timeline → |
| 6 lb | 7h 8m | 202 °F | 2h | Timeline → |
| 8 lb | 9h 15m | 201 °F | 2h | Timeline → |
| 10 lb | 11h 18m | 201 °F | 2h | Timeline → |
| 12 lb | 13h 19m | 200 °F | 2h | Timeline → |
| 14 lb | 15h 18m | 200 °F | 2h | Timeline → |
| 16 lb | 17h 16m | 199 °F | 2h | Timeline → |
⚠️ Plan for the stall
Every brisket cook hits a wall between 150 °F and 170 °F where the temperature simply stops rising, often for hours. Each size guide above gives you the predicted onset and the wrap point for that exact weight.
Recommended Tools for Perfect Results
The chart is only as good as your thermometer. These are the tools worth owning.
Wireless Bluetooth Meat Thermometer
Leave-in probe with phone alerts. The single upgrade that ends dry brisket and grey steak.
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Pink Butcher Paper (Unwaxed, 18")
Beats foil for the Texas Crutch: pushes through the stall while keeping the bark crisp.
on Amazon
Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
on Amazon
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Frequently Asked Questions
What internal temperature should brisket be?
205 °F / 96 °C final. Pull it earlier — around 200 °F for the sizes in the chart above — because carryover cooking keeps the temperature climbing after it leaves the heat.
What pit temperature should I use?
225 °F / 110 °C for smoker (low & slow).
How long should brisket rest?
2 hours for a typical brisket. Hold it above 140 °F wrapped in a dry cooler — long rests genuinely improve the texture.