Smoking a beef brisket can be a daunting task, but it doesn’t have to be. The practice of smoking is hard work., but the flavorful payoff is well worth it. In this blog post, we will provide you with the perfect recipe and how long to smoke a 10 lb brisket. This recipe is tried and true, and it will ensure that your brisket comes out perfectly every time! So, without further ado, let’s get started!
How long to smoke a 10 lb brisket
For the best results, a 10 lb brisket will take roughly 20 hours of total cooking time when smoked at 275 degrees Fahrenheit.
However, it is always best to use a meat thermometer to ensure that your brisket is cooked to perfection and then let it rest for at least 30 minutes before slicing into it. This will allow the juices to redistribute throughout the meat, resulting in a juicier piece of meat.
A good rule of thumb for smoking is to plan on at least 2 hours per pound, however, the brisket is not done until the meat reaches 195 degrees f. At 195 degrees, the fat will be softened and deliciously buttery, and the connective tissue will have melted making for a delicious and tender cut of meat. Ultimately the size of the brisket, and the weight, is the most important factor in calculating how long to smoke a brisket.
What is the right smoker temperature for smoking brisket?
225 degrees to 275, with 275 being the most commonly accepted “perfect temperature.” Cooking at 225 or 250, lower and slower, will yield a smokier, more tender brisket, but will take longer
Don’t forget to let the brisket rest after cooking
One of the most important things to remember when smoking a brisket is to let it rest for at least 30 minutes after cooking. This will allow the juices to redistribute throughout the meat, resulting in a juicier piece of meat.
This is due to the fact that when meat is cooked, the muscle fibers contract. By letting the meat rest, the muscle fibers have a chance to relax and reabsorb some of the juices that were lost during cooking. This results in a more flavorful and juicy piece of meat.
What is brisket, and why is smoked brisket so amazing?
Beef brisket is a cut of meat from the chest or lower front rib of a cow. It is a tough and fatty cut of meat, but it is also incredibly flavorful.
Unlike ribeye steaks that are marbled with fat, brisket is a solid piece of tough meat with a layer of fat on top, known as the “fat cap.” This tough piece of meat is tough because of the hefty amount of connective tissue in the meat, that you don’t have with marbled, fatty cuts, but low heat for an extended period in the 225 degrees Farhenheit to 275 range, is the perfect balance of hot enough to melt connective tissue and low enough to not overcook the meat – which leads to a melt in your mouth tender piece of smoked meat.
Along the way, the smoke from the smoker permeates the meat to simultaneously add smoke flavor and breaks down the meat and connective tissue ultimately making it even more tender.
The smoke and low temperatures will help to break down the connective tissue in the meat, resulting in a tender and juicy final product.
That’s why beef brisket is perfect for smoking!
What you need to smoke a brisket
- One whole brisket, allowed to warm to room temperature
- A good BBQ rub (we’ll share our recipe below)
- A smoker: either charcoal smoker or pellet smoker
How to Smoke a Brisket
Now that you know how long to smoke a brisket, it’s time to learn how to actually smoke one!
Here is our tried and true recipe for the perfect smoked brisket:
– Preheat your smoker to 275 degrees Fahrenheit.
– Trim any excess fat from the brisket, leaving as much the fat cap on top as possible.
– Liberally season the brisket by coating the outside with your favorite rub getting a thick layer on the top and sides of the brisket. We recommend using a spice rub that contains salt, pepper, and garlic powder (we share the recipe below)
– Place the brisket in a preheated smoker with the brisket fat side (fat cap) up to avoid having all of the delicious fat melt off into your fire.
– Smoke the brisket for 20 hours, making sure to keep the smoker at 275 degrees Fahrenheit.
– Once the brisket is cooked through reaching an internal temperature of 195 (checked with your meat thermometer), remove it from the smoker and let it rest for at least 30 minutes.
– Slice the brisket against the grain, and serve with your favorite BBQ sauce.
And there you have it! Our perfect recipe for how to smoke a brisket. We guarantee that this method will result in a delicious, juicy
How to Make a BBQ Rub for Brisket
A BBQ rub is an essential way to add flavor to your beef brisket.
A BBQ rub is a mixture of spices that is used to add flavor to smoked meats. It is a great way to add some extra flavor to your brisket, and it is an essential ingredient for any good barbecue. When you see a great a brisket, the blackened “bark” on the outside of the brisket is the coating of rub that adds flavor and locks in juices as well.
The best BBQ rubs are made with a mix of salt, pepper, and garlic powder, but you can add in any other spices that you like. Experiment with different spice combinations until you find one that you love!
Here is our recipe for the perfect rub:
– In a bowl, combine 3 parts black pepper, 3 parts kosher salt, 1 part ground mustard, 1 part garlic powder and 1 part fennel.
– Mix well and store in an airtight container.
– Before smoking the brisk
Smoking the brisket: The cooking process
Smoke the brisket by placing it in the smoker fat cap side up at 250, continuing to smoke the brisket until the internal temperature of the brisket reaches 195.
The smoking process takes roughly 2 hours per pound to cook at 275, however you should cook, and determine the brisket is finished based on its internal temperature, not time.
When smoking a brisket, it is essential to understand that the brisket is done when the internal temperature reaches 195 because this is the temperature at which the fat will become buttery and melt, while the connective tissue melts as well
The “Stall” and what to do when your brisket temp won’t rise: Just wait
The “stall” is a phenomenon that can occur when smoking meat wherein the internal temperature of the meat has been rising but appears to just stop at a temperature below our finishing point, and it can be frustrating when your meat temp won’t rise.
The stall occurs when the internal temperature of the meat stops rising, even though the smoker is still running and there doesn’t seem to be anything wrong. This can happen for a number of reasons, but the most common reason is the brisket has reached the point at which the tough connective tissue and the collagen that makes it up is starting to melt and convert into gelatin.
Because the connective tissue is so tough it simply takes lots of heat delivered at low temperatures (225 to 275) over a longer period of time to finally melt. During that frustrating period in “the stall” the meat thermometer will make you think nothing is happening, but the most important part of the smoking process for making the best brisket – allowing the connective tissue to dissolve so that the brisket cooks into create fork tender meat – is happening.
The best thing to do when your brisket hits the stall is to just wait it out. The internal temperature will eventually start rising again, and your brisket will be delicious!
The problem with “the stall”: Cooking too long makes drier, tougher meat
One problem with “the stall” is that if you let your brisket cook too long in the smoker after the internal temperature has stalled, you run the risk of making drier, tougher meat.
This is because the tough connective tissue and collagen will continue to melt and convert into gelatin, but as that happens you tend to lose moisture from the meat, making an ultimately tougher cut.
So, how can you speed through the stall? By using the “Texas Crutch” at the stall to avoid excessive moisture loss, bypass the cooling process of evaporation, and get the brisket temperature up ASAP.
The Texas Crutch: How wrapping brisket in aluminum foil to get through stalling temperatures
When your brisket hits the stall, you can wrap it in aluminum foil to help speed along the process.
The Texas crutch is a technique of wrapping the brisket in foil to help get through the stall and create a moist brisket. This technique was developed by pit masters in Texas, who found that wrapping the meat in foil would help it to cook faster, by locking in moisture and heat, and stay moist.
Wrapping the brisket in foil is a great way to speed up the cooking process, but it’s important to not overdo it. The goal is to help the meat through the stall, not to cook it all the way through. Once you’ve wrapped the brisket in foil, put it back on the smoker and continue cooking it until it reaches the desired internal temperature.
You will lose some of the crunchiness of the bark but in return you’ll reduce cook time and get a much more tender piece of meat candy.
Remember, the Texas crutch is a great way to get through the stall, but don’t overdo it or you’ll end up with a overcooked brisket!
Other ways to keep your brisket moist: Apple juice spray or apple cider spray
One way to help keep your brisket moist while it’s smoking is to spray it with apple juice.
Apple juice is a great way to add moisture to the meat and keep it from drying out. You can either use a spray bottle to mist the apple juice over the brisket. Doing so returns some of the moisture back to the brisket and can add a little more crisp and flavor to your brisket.
Alternatively you can spray the brisket with apple cider vinegar for the same effect.
Does the type of smoker matter when making brisket: Deciding between charcoal smokers and pellet smokers
When smoking brisket, both the heat source and smoke source are very important for making a great smoked piece of meat. Both the heat source and the cook and tenderize the meat, dissolving the connective tissue and softening the fat.
There are two main types of smokers that can be used for smoking brisket: charcoal smokers and electric smokers
Charcoal smokers use charcoal as the heat source, and they are great for smoking meat are the best option for smoking brisket. Though these cookers take patience and focus to manage the temperature of the fire, the process and imperfections in it, fluctuating temperatures and smoke flow, add “character” to the meat by caramelizing the meat and distributing the smoke throughout the meat. Talk to any pit master and you’ll learn that charcoal smokers are the original and best way to smoke brisket
Electric smokers: These smokers use electricity as the heat source, and they are very easy to use. Electric smokers are also commonly called pellet smokers, as the electric heat source burns special pellets to create our magical combination of heat and smoke that makes for the perfect brisket.
Though charcoal smokers are great, the finicky nature and open flame, create issues that we can work around by using pellet smokers. Pellet smokers have a “set it and forget it” level setup that maintains consistent temperature throughout the process and without you having to constantly monitor it.
For new chefs and those without a lot of space, time, or patience, consider getting a pellet smoker first.
Best tips for your first cooking a tender brisket
- Cook brisket until the internal temperature reaches 195 degrees f, regardless of the time
- Spray and mist the brisket throughout the process with apple juice or apple cider vinegar to maintain moisture
- Be patient through the temperature “stall” and consider wrapping in aluminum foil, using the “Texas crutch” to maintain moisture and push through the stall
- Place your brisket in the smoker fat side up to keep as much fat as possible
Brisket Smoking FAQ
How long do you smoke a 10 pound brisket?
Roughly 20 hours is required to smoke a 10 lb brisket at a cooking temperature of 275 degrees.
Note that the brisket is not finished until the internal temperature reaches 195
How long does it take to smoke a 10 lb brisket at 225?
When smoking a 10 lb brisket at 225 plan on smoking for 20 to 25 hours.
How long do you smoke a 10 lb brisket at 250?
When smoking a 10 lb brisket at 250 degrees f, plan on smoking for 20 to 23 hours
How long does it take to cook a 10 pound brisket?
A 10 pound brisket cooked at 275 degrees f will take roughly 20 hours to reach an internal temperature of 195, the optimal point for brisket
How long to smoke brisket per pound at 225
When smoking brisket at 225 degrees f, plan on 2 to 2.5 hours of smoking time per pound plus 30 minutes of resting before carving
Cooking temperature: Smoking Brisket at 225 vs. 250
Cooking your brisket at 225 instead of 250 will result in a much longer cook time however the 225 cooking process will yield a smokier, more tender piece of meat.
How long to smoke Brisket per pound
We can estimate that brisket will take roughly two hours per pound to cook however brisket is not done and tender until the internal temperature reaches 195 degrees Fahrenheit
Tips for keeping your brisket moist
- Mist your brisket with apple cider vinegar or apple juice throughout the cooking process to add back lost moisture
- Use the Texas Crutch wrapping your brisket in aluminum foil if the temperature “stalls for too long
- Let your brisket rest for 30 minutes, wrapping aluminum foil after cooking before carving it up