Opening the lid to mop or spritz can also spike the temperature of your smoker. It can take a long time for your smoker to come up to temperature on a chilly day, so if you open the lid every hour, all the heat in the smoker will get sucked out.
Smokers will work twice as hard on a colder day, so you want to keep all the precious heat inside the cook chamber. Constantly opening the lid of your smoker will cause temperature fluctuations, especially if it’s a cold day. If you’re spritzing every hour, this means you will be opening the lid regularly. The other problem with regular mopping or spritzing is it will destabilize the temperature of your smoker. Wetting the brisket will cool the meat and therefore slow down the cook. Most people will tell you to spritz or mop a brisket every hour for the first 5 or 6 hours of the cook. Spritzing or mopping the brisket will also impact on the total cook time. Expect a Prime brisket to cook about 30 minutes quicker than a Select brisket. Compare this with USDA Select, the lower grade of beef, which has very little fat or marbling, so will take longer to cook. Top of the range, USDA Prime contains more fat and marbling, so the meat will cook faster. The higher the meat grade, the faster it will cook. Meat GradeĪnother factor that influences total cook time is the grade of beef. However, if you have developed a good bark during the first stage of the cook, then you can dry the bark over the flame just before slicing. The downside of wrapping is it will soften the bark. The other benefit of wrapping is it will help push the brisket through the stall, and help keep the meat moist so you get a tender, juicy brisket. Wrapping holds in the heat and steams the meat, making it cook faster. If you would rather smoke a naked unwrapped brisket, then expect it to take longer. If you wrap your brisket, it will take about 2 hours off the total cook time. Sometimes it’s a good idea to rotate the meat frequently. If you have a multi-probe thermometer, place probes on different racks to see the difference in temperature. Some vertical smokers have multiple racks, and they will all have varying temperatures. A brisket on the lower rack will cook much faster than the brisket on the upper grate. If you lay your brisket on the upper rack of a drum smoker, it will be several degrees cooler than the lower rack that sits above the fire. If you have a smoker with multiple levels, each grate will cook the brisket at a different temperature. If you don’t use the heat deflector, then the meat will cook much sooner. Kamado grills, for example, will have a heat deflector, and they will protect the meat. Some smokers have heat deflectors to create two zone cooking. The secret to low and slow cooking is keeping meat in the cool zone to cook with indirect heat. The hot-zone is above the fire or the heat source, and the cool-zone is further away from the heat source. Even if your smoker is running at 220☏, if your meat is sitting directly above the flames, then it will cook faster than it would with indirect heat. Where your position the brisket in your smoker will also determine the total cook time. You also need the right tools for the job, and meat thermometers are your best friend when smoking brisket. Having a good understanding of your smoker is critical because you need to maintain a stable temperature. However, the exact time will depend on the size of the brisket, and whether or not it was wrapped.
Brisket rest time full#
If you maintain this temperature, a full brisket will take between 12 to 20 hours. If you’re doing a low and slow cook, then the brisket will take longer.Ī standard low and slow temperature for a brisket is usually somewhere between 220☏ and 250☏. Obviously, if you set your smoker to a higher temperature, the brisket will be done sooner. The brisket cook time will largely depend on the temperature of your smoker. The flat contains very little fat and is much thinner so will therefore cook faster. The point is the thickest muscle on the brisket and contains a lot of fatty connective tissue that needs time to break down. You can cook a flat in about five or 6 to 7 hours, whereas a huge packer may take up to 20 hours.
A huge packer brisket will take much longer to cook than a smaller, thinner brisket flat. The size and shape of the brisket is what will determine the total cook time. There are so many variables that influence the total cook time of a brisket, so I put together a list.
When predicting the total cook time of a brisket, it’s difficult to give an exact answer.
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