When to start your brisket
Set the weight and dinner time. The planner works backwards through the rest, the stall and the preheat so you know exactly when the fire needs to be lit.
Setting your clock…
Brisket (whole packer) cook times by temperature
Totals shown for a 14 lb brisket (whole packer). Schedule on the long end; go by internal temperature.
| Pit temp | Rate | Cook time |
|---|---|---|
| 225°F | 75-90 min per lb | 17 h 30 min to 21 h |
| 250°F | 60-75 min per lb | 14 h to 17 h 30 min |
| 275°F | 45-60 min per lb | 10 h 30 min to 14 h |
Done: probe tender, usually 200-205°F. Rest 90 minutes.
Questions people ask
- How long does a 14 lb brisket (whole packer) take at 250°F?
- Plan on 14 h to 17 h 30 min of cooking, then a 90 minute rest. Schedule on the long end: if it finishes early it holds for up to 4 hours wrapped in a dry cooler, but a late finish can't be fixed.
- When is brisket (whole packer) done?
- When it's probe tender, usually 200-205°F. The clock gets you close; the thermometer makes the call.
- When should I light the fire?
- Work backwards from dinner: carving (20 min), resting (90 min), the slow end of the cook, then preheat (60 minutes on a offset smoker). The planner above does that math for your exact weight and dinner time.
Guides for this cook
- Dry brisket tells you where the cook went wrongLearn why brisket turns dry, how to tell undercooked from overcooked meat, and what to change on your next backyard cook.
- Chuck roast pretending to be brisket: how to pull it offChuck roast can eat like brisket if you smoke it right. Here's the temp, timing, and technique that makes it work.
- Brisket stall explained: how to push through and finish strongLearn why brisket stalls at 150-170F, how long it lasts, and whether to wrap or wait it out.