How long should I cook a 10 lb brisket?

How long does it take to smoke a 10 lb brisket flat? 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 do you cook a 10 lb brisket?

To calculate your approximate cooking time, multiply 1.5 hours times weight in pounds. Therefore:

1. 3-4 pound brisket = 4.5 – 6 hours.
2. 5-7 pound brisket = 7.5 – 11 hours.
3. 8-10 pound brisket = 12 – 15 hours.
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How long does it take to smoke a 10 lb brisket at 225?

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.

How long do I cook a 10 pound brisket at 250?

At 250 degrees, the brisket should cook at a rate of 1 to 1-1/2 hours per pound. Therefore, if the cut weighs 10 pounds after trimming, it will take 10 to 15 hours to cook. While the meat is cooking, remember to keep an eye on the smoker temperature.

How long does it take to cook a 10.5 lb brisket?

The cooking time will depend on the weight of the brisket.

1. 4-5 pounds: 5-6 hours.
2. 7-8 pounds: 6-7 hours.
3. 10-12 pounds: 7-8 hours.

How long does it take to cook a 10 lb brisket at 300 degrees?

Baking the brisket:

1. Preheat oven to 300° and place a rack inside the large roasting pan. …
2. Place the brisket, fat cap up, in the middle of aluminum foil prepared in the roasting pan. …
3. UPDATE: Place in the oven and bake for about 1 hour and 15 minutes per pound, until the brisket reaches about 180°.

What temp should brisket be cooked at?

Test for doneness. The ideal temperature of a properly smoked brisket is 195°F, but keep in mind that the internal temp of the brisket can increase by 10 degrees even after it’s been removed from the grill. The last thing you want is to overcook your brisket, which results in dry, chewy meat.

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).

How long can you rest a brisket?

So how long should you let the brisket rest? Ideally, the brisket rest time should be at least 1 hour if you’re in a hurry. If you plan to devour it later, let it sit for two hours so that it’s well-rested. Don’t kid yourself by resting it for 15 minutes, as that duration might work for a chicken breast at best.

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.

How long does it take to cook a 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.

Is it OK to cook brisket at 250 degrees?

Heat the smoker to 250 degrees (225-275 is acceptable). 8 a.m. Put brisket in 250-degree smoker; insert probe into thickest part of meat. … When internal temp of meat reaches slightly over 200 degrees, remove brisket, unwrap and let it rest for an hour.

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.

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.