How long does it take to cook a 20 lb brisket?

Because briskets can weigh between 12 and 22 pounds, times can range from 8 to 16 hours depending on size, temperature, and the specific brisket. No two animals are the same. Our general rule of thumb is to plan on between 30 and 60 minutes per pound.

How long does it take to smoke a 20 lb brisket?

At 225 F, smoking a brisket takes about 1.5 to two hours per pound. At 250 F, it takes one to 1.5 hours per pound.

How long does it take to cook a 20 lb brisket at 250?

I like to plan 90 minutes for every pound of smoked brisket, including the rest or hold temperature, when cooking at 250 degrees Fahrenheit. The total cook can be anywhere from 8 hours to 16 depending on the size of the cut.

How long does it take to smoke a 20 lb brisket at 225 degrees?

A: You can usually figure about 1.5 hours per pound at 225 degrees for brisket, pork shoulder and other larger pieces of meat. Several things can affect this time such as actual meat thickness, wind, temperature and how often you open the door of the smoker.

What temperature do you smoke a 20 pound brisket?

Instructions

1. Trim excess fat from the brisket.
2. Inject the brisket with beef broth. …
3. Set the smoker to 225F degrees with your favorite wood chunks, chips or pellets.
4. Smoke fat-side-up, spritzing with apple cider vinegar every two hours, until a thermometer placed in the flat end of the meat measures 165F degrees.

How do you keep a brisket moist when smoking?

How to Keep Your Brisket Moist. Keeping a water pan in the smoker is the best way to retain moisture. After the first 2-3 hours start spritzing your brisket with water, apple juice, hot sauce or apple cider vinegar every 30 minutes to an hour. This helps keep it moist and stops it from burning.

How do you know when smoked brisket is done?

Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice.

Can I cook brisket at 350 degrees?

Place the brisket fat-side down in a smoker preheated to 350°F (177°C). … Smoke the brisket until the internal temp reaches 170°F (77°C). Wrap the brisket in a double layer of aluminum foil. Place the brisket back in the smoker, fat-side up.

How many hours per pound do you cook a brisket?

Sear brisket directly over medium coals or near a hot fire: 20 minutes per side. After searing, allow approximately 1 hour of cooking time per pound. Slow cook at a low temperature of 250 ˚F. Measure cooking temperatures in a closed pit or grill with an oven thermometer set near the brisket.

Is it better to smoke a brisket at 225 or 250?

The meat gets much closer to the fire in smaller cookers, so for those, Franklin recommends keeping the temperature around 225 to 250 degrees (temps inside the trailer-sized custom smokers at Franklin Barbecue can get up to 375 degrees).

Can you overcook a brisket at 225?

According to Steve Raichlen’s Barbecue Bible, you need low temperatures (215 to 225 degrees Fahrenheit) and long cooking times to melt that collagen, along with the other tough connective tissue in the brisket. Some pitmasters increase their temps to 285 to 325 degrees, but you can ‘t go much hotter than that.

How long will a brisket take at 225?

Set your pellet grill to 225 degrees Fahrenheit and preheat, lid closed, for 15 minutes. Place brisket on the grill grate fat side down, and cook for approximately 6 hours or until the internal temperature reaches 160 degrees Fahrenheit.

How long do you smoke a brisket before you wrap it?

Most wood smokers aren’t perfect and the temp fluctuates, so a range between 225 and 275 degrees is fine. 6 After about 4 hours, begin to monitor the internal temperature of the meat. When it reaches 160-170 degrees and has a deep reddish brown or nearly black crust on the exterior, it’s time to wrap the brisket.

Why is my brisket tough?

Brisket contains a lot of connective tissue, which can make it tough. The type of connective tissue in brisket is called collagen. Cook the meat quickly and you get tough, dry meat. Cook a brisket slowly, with some liquid, and the collagen turns into gelatin.