Better Brisket: How Long to Cook Brisket at 225

how long to cook brisket 225
For the best taste and flavor, cooking a brisket at 225 F typically takes about two hours per pound. However, this length of time varies depending on the brisket size and the type of smoker you have.

There are few foods more satisfying than mouthwatering brisket. The process of cooking brisket requires time, patience, and attention to detail. Properly cooked brisket is guaranteed to satisfy.

How Long Do You Cook a Brisket per Pound at 225 Degrees?

Usually, it takes around 1.5 to 2 hours to cook a single pound of brisket at 225 degrees Fahrenheit. That means it takes around 10 to 12 hours to cook a 10lb brisket at 225 degrees.

Cooking time varies depending on brisket size. A whole brisket can weigh between 12 and 18 pounds. Therefore, the length of time it takes to cook brisket can vary.

It is advisable to first figure out the time to cook just one pound of beef brisket. You can determine an approximate total cooking time depending on how much your brisket weighs.

It’s essential to keep a meat thermometer or a temperature probe on hand to keep an eye on the smoker temperature and the internal temperature of your brisket. These thermometers are an integral part of the cooking process. We strongly recommend having one with you as it will help you smoke your brisket properly.

Why is Time so Important when Cooking Brisket?

The amount of time it takes to cook brisket influences texture and flavor. Cooking your beef brisket for too long can make it tough. As a result, it won’t be as tender and flavorful as it should be.

If the cooking time is too short, the brisket won’t get the tender texture you desire. Learning how long to cook brisket at 225 is important so your brisket has all the characteristics you want: juicy, tender, and with a smoky crust.

Smoke brisket with excellent crust on the exterior
Smoked brisket with excellent crust on the exterior sitting on a cutting board.

Cooking Brisket in an Oven

Cooking brisket in an oven is quite simple but it still takes time to prepare properly.

It’s essential to buy a flat-cut beef brisket instead of corned beef brisket for this method.

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how long to cook brisket at 225

Low and Slow Oven Brisket at 225

  • Total Time: 20 hours


The key to an awesome brisket is time, patience, and cooking temperature management.

Remember, a rich, tasty brisket is what you’re looking for, so keep warm and moist before serving.


Units Scale
  • 4 lbs Cut of Beef Brisket (excess fat removed)
  • 1 bottle Natural hickory smoke ((Liquid Smoke))
  • 1/4 cup Worcestershire Sauce
  • Garlic Salt
  • Celery Salt
  • Onion Salt


Prepare the brisket the day before cooking.

  1. Put the brisket on aluminum foil
  2. Rub the sides thoroughly with celery, garlic, and onion salts
  3. Put the brisket in a two-gallon freezer bag
  4. Pour Worcestershire and natural hickory smoke over the brisket
  5. Marinate overnight

Cooking Day Steps

  1. Preheat the oven to 225°F.
  2. Line the roasting pan with aluminum foil.
  3. Put the brisket in the pan with the brisket fat side up.
  4. Cover the pan with aluminum foil, sealing all edges properly.
  5. Cook for 8 hours.
  6. Remove brisket from the oven (careful not to spill the juices).
  7. Let brisket rest for about one hour before removing the foil.
  8. Unwrap the foil
  9. Remove and discard the fat
  10. Slice the brisket into pieces
  11. Pour the au jus over the meat
  12. Wrap to hold in the juices
  13. Keep warm before serving
  • Prep Time: 12 hours
  • Cook Time: 8 hours

Tools for Cooking Brisket

Essential tools for cooking brisket include:

  • A smoker
  • Charcoal briquettes
  • Wood chips/chunks
  • Aluminum foil
  • Plastic wrap
  • Temperature probe (or an instant-read thermometer)
  • A carving knife
  • A trimming knife
  • A chimney starter (optional) for lighting the briquettes

Covering a Brisket

Covering a brisket is necessary to hold in the liquid and avoid overcooking the brisket. This is important for beginners who are not skilled at ideal temperature management.

Wrapping will help prevent the brisket from becoming smoky, which could ruin your piece of meat.

You can use either food-grade butcher paper or aluminum foil to wrap it. Pitmasters recommend covering a brisket once the internal temperature reaches 165°F to 170°F.

delicious brisket smoked and sliced, stacked up in a glass tray
Juicy brisket smoked and sliced, stacked in a glass tray

How to Smoke a Brisket

Smoking brisket shouldn’t be overwhelming, but it can be time intensive. Here’s a step-by-step guide to help you get the finest brisket meal you’ve ever tasted!

Brisket Preparation

The most important thing is to choose a high-quality piece of meat. Buy a brisket that is well-trimmed and has proper marbling. This will help you maintain its juice and prevent it from drying out during the cooking process.

Once you’ve chosen a good brisket, you can start preparing it for smoking. Trim off the excess fat, and apply a dry brisket rub generously to the meat to help add extra flavor to your piece of meat.

Cuts of Brisket

Prime cut is ideal, but you can also opt for choice cut. Get a whole-packer brisket that has the lean brisket flat cut and the fat point cut.

Smoked brisket slices on a carving tray
Large sliced brisket on countertop cooked to perfection
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brisket being sliced with a carving knife

Ultimate Smoked Brisket

  • Total Time: 15 hours 30 minutes
  • Yield: 18 people 1x


This Texas-style recipe will help keep your brisket moist and also speed up the cooking process.

Prior to seasoning, trim excess fat from the brisket using a sharp blade or a fillet knife remembering to remove the silver skin.

The most important thing to do is to dry rub the brisket and allow it to reach room temperature before placing it on the smoker.


Units Scale
  • 1214 lbs Brisket
  • 2 tbsp Kosher Salt
  • 2 tbsp Ground Black Pepper
  • 2 tbsp Garlic Powder


  1. Mix the black pepper, garlic powder, and kosher salt in an empty container.
  2. Spread the spices out, evenly distributing them over the meat surface.
  3. Preheat the smoker to 225°F using an indirect heat source.
  4. Put the brisket on your smoker with the thickest part of the brisket (fat cap) pointing to the heat source.
  5. Close the lid and wait until the internal temp reaches 165 degrees F (typically takes 8 hours).
  6. Spread a large piece of aluminum foil/butcher paper on a large surface and place the meat in the middle.
  7. Wrap the meat carefully to seal all the edges properly.
  8. Place the wrapped brisket on your smoker again, with the seam side facing down.
  9. Close lid.
  10. Maintain the smoker temperature at 225°F
  11. Continue reheating until the internal temperature of the meat reaches 202°F on the thicker section of the brisket (this should take around 5 to 8 hours).
  12. Rest brisket for 1 hour.
  • Prep Time: 30 minutes
  • Cook Time: 15 hours


At heart, Patrick is a passionate cook, adventurous eater, recipe writer, and bargain hunter. He aims to provide creative ideas on how to how to cook amazing food with everyday ingredients in a hassle-free manner.When not writing or standing over a grill, Patrick enjoys traveling and exploring nature in all its beauty.

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