When you plan to smoke a 10 lb brisket, the outcome is more flavorful and mouthwatering because this size tends to cook evenly and allows the smoke to penetrate deep inside the meat.
Many brisket lovers are confused and curious to know how long to smoke a 10 lb brisket because the smoking duration can directly impact the quality and taste of the brisket.
But don’t worry. We won’t let that happen.
In this article, you will not only come to know the smoking duration of a 10-pound brisket but also full fledge guidance about how to smoke it to perfection and achieve the desired results.
How long to smoke a 10 lb brisket?
It can take 15 to 20 hours to properly smoke a 10 lb brisket, assuming you smoke it at 225 °F, which means it takes 1.5 to 2 hours of smoking per pound.
However, if you smoke at 250 °F, your brisket will be ready to serve in 10 to 15 hours. Compared to 225 °F, you can save up to 30 minutes of smoking per pound.
Similarly, if you use a higher temperature than 250 °F (better for whole brisket or packer brisket), the cooking time will decrease because your brisket cooks relatively faster at this temperature.
In our opinion, you will be able to smoke it within the expected time if you can keep the internal temperature of the smoker consistent throughout the cooking process.
Should You Smoke a 10 lb Brisket at 225 or 250?
This is another famous and older debate about whether to smoke a brisket at 225 or 250 °F. We believe it depends on what you prefer the most and how much time you can spend smoking your brisket.
Let’s say you are a brisket enthusiast and want to smoke it with maximum flavors, tenderness, moisture, and juiciness.
We will recommend you smoke your brisket at 225 °F. But, ensure you have patience because it will take longer to smoke at this temperature.
Conversely, if you are in a hurry and want to cook it faster, 250 degrees Fahrenheit is the way to go. Now, you may need to compromise a little on the moisture and tenderness of your smoked brisket.
So, this is how you can easily differentiate these different heat settings, see your preferences and schedule, and choose the temperature that suits you the most.
Factors That Affect Brisket Smoking Time
Several factors set and affect the exact smoking duration of beef brisket. If you know these aspects well, you can confidently finish smoking within the expected period.
Brisket’s Weight and Size
The weight and size of your brisket are significant factors before someone determines the smoking time. A whole brisket takes usually a longer period because of a large amount of connective tissue.
Most importantly, the brisket can usually weigh between 4 and 20 pounds, and the weight slightly decreases after trimming the extra fat.
Therefore, you should first remove the unnecessary fat cap and then weigh your brisket to know the exact smoking time.
The temperature you smoke at
As mentioned earlier, the time of smoking a brisket will not be the same if the internal temperature of your smoker is different.
Even if you start smoking from 200 degrees Fahrenheit and then change the cooking temperature or don’t keep it constant, it will affect the brisket’s smoking time.
Sometimes, you may not finish smoking within the expected duration you set due to the different weather conditions.
For example, if it is raining, your smoking session can prolong unexpectedly because the moisture in the air will affect the smoker’s internal temperature, and you may struggle to keep it consistent.
Likewise, in windy and cold conditions, the temp of your smoker fluctuates, which often becomes the reason for an overcooked or undercooked smoked brisket.
Type of Smoker You use
Last but not least, the type of smoker can also affect the smoking period of your brisket. The reason is that not all smokers or grills use the same fuel source.
Some cook their food with wood pellets and charcoal, while others require electricity or gas. That is to say, the fuel difference can prolong or shorten your smoking time.
Moreover, a pellet, gas, or electric smoker offers precise temperature control through which you can cook at a constant temperature without overcooking your brisket.
On the other hand, controlling the temperature on a charcoal grill or smoker requires skills. Therefore, a beginner may not be able to smoke brisket within the required time.
How to smoke a 10 lb brisket – A Complete Overview
Challenges and patience apart, if you properly smoke a brisket, it is definitely worth the time and effort you spend on it, as you get to cook a juicy, flavorful, and tender brisket.
So, let’s share the step-by-step guide on how you can make a perfectly smoked 10 lb brisket by making the right moves and avoiding common mistakes.
Choosing, trimming, and seasoning the brisket
You must find quality and fresh brisket if you want it to provide you with extraordinary results. When buying a brisket, we recommend buying one that weighs around 10 pounds because it is perfectly suitable for smoking.
The other thing you should look after is the brisket’s grade, and you will have to choose between select, prime, choice, and wagyu.
The grades are given on the basis of intramuscular fat on the brisket’s outer layer. The higher the grade, the higher the fat cap over it.
We recommend primary and choice grades for better results, but you can do a further inspection and choose the more suitable one. Moreover, marbling and grade are the same, so don’t confuse yourself when buying a beef brisket.
When trimming it, remember to cut all the necessary fat that is evident because it prevents the smoke and seasoning from penetrating deep inside the meat, which may affect the taste.
Also, if extra fat is over the brisket and you start smoking, the fat can drip off, resulting in flare-ups that you may not like during the cooking process.
As for the seasoning, it depends on personal preferences. Some people keep it simple, while others season it with several rubs and their favorite bbq sauce.
Here’s our favorite recipe that you will most probably like.
To make a light yet effective brisket rub, mix brown sugar with spices like paprika and kosher salt, and you can also blend garlic, onion, and mustard powder.
If you rub the seasoning nicely all over the brisket, it will make your brisket flavorful from the middle to the corners. After applying the smoked brisket recipe, you should let the meat rest for at least an hour to absorb all the rubs nicely.
Setting Up the Smoker
This step is not as technical as the choosing process of your brisket. You will simply need to begin the ignition process and preheat your smoker at the temperature you are going to smoke at, whether it is 180 or 225, or more.
Depending on the type of your smoker, you should preheat it for around 40 minutes.
Are you wondering if you can also use an electric, gas, or pellet grill to smoke a brisket? The answer is you can, but people usually prefer smokers because they offer a more authentic brisket-smoking experience.
Place brisket inside the smoker
Next, place your seasoned beef brisket flat inside the smoker, close the smoker’s lid, and begin smoking. Here, we suggest you probe a meat thermometer inside the thickest part of the brisket to monitor internal meat temperature.
A wired thermometer would be more beneficial because you will not need to open the lid frequently. As a result, you will be able to trap the heat and smoke inside for longer.
It is an optional step, but many prefer wrapping their brisket during the smoking session. Wrapping the brisket during smoking is also known as the Texas-style smoking method.
It is helpful in several ways, such as avoiding the brisket stall, smoking meat a bit faster, and making it more juicy and flavorful.
If you also choose to wrap your slightly smoked brisket in butcher paper, make sure to do when its internal temperature is 165 degrees because this is where the brisket stall usually occurs, and you can prevent it by wrapping the brisket.
Aluminum foil and butcher paper are the most suitable options for wrapping a brisket. Most importantly, if you face a brisket stall during the smoking session, you can apply this wrapping technique to end the stall problem.
Next, place your wrapped brisket back in the smoker and continue smoking. If you use a charcoal or offset smoker, we suggest adding wood of different flavors to enhance the brisket’s taste and flavor.
Keep monitoring the internal temperature of your smoker and brisket. This process will continue until your brisket reaches a scale of 180 to 210 degrees.
You can stop smoking in this temperature range and pull it from the smoker, depending on your desired doneness level.
Resting the Brisket
This is an essential and a bit technical task in the smoking process that many brisket lovers often overlook. When you let your brisket rest adequately, it offers the best smoking results.
Conversely, if you skip this step or don’t do it correctly, you may not get the same taste, flavor, and tenderness you spend hours for.
Now, the brisket resting duration depends on the size and weight of your brisket. If you have a smoked brisket of 10 pounds, resting it for 1 to 2 hours is suitable.
You must be wondering why you should let your brisket rest after smoking it, correct?
Actually, when you smoke a brisket, all of its juices move towards its center part, and if you cut it immediately, the juices spread all over your cutting board, leaving dry or tough meat for you.
Therefore, when you allow the brisket to rest for the required time, the juices redistribute all around your meat, making it flavorful, juicy, and tender evenly.
After removing it from the smoker, wrap the brisket inside butcher paper or aluminum foil and place it in the towel. Then, set the it in a regular cooler with a lid (for insulation) and enough space to accommodate the smoked brisket.
You can rest your brisket inside the cooler for around 4 hours, but if you are in a hurry, 1 hour is also sufficient for resting.
Pro Tips to Achieve Perfect Smoking Results
If you are new to the brisket smoking field and want to cook your brisket to perfection. You should follow the tips below to make things easier and get a delicious outcome.
Keep the temperature consistent
The most important thing when smoking meat like brisket is to keep the smoker’s internal temperature constant, which is achievable when you are familiar with the smoker you use.
If you are a newbie, we endorse using an electric, gas, or pellet smoker because they are easy to use and offer precise temperature control. On the other hand, a charcoal smoker can be a tricky smoking appliance for beginners.
In short, choose a smoker that matches your skills and expertise.
Using a Meat Thermometer
A wired thermometer of good quality can bring maximum convenience when you are smoking brisket, as it allows you to monitor the meat’s internal temperature without opening the smoker’s lid frequently.
Speaking of the lid, when you open it repeatedly to check the brisket’s condition, it escapes the heat and smoke from the smoker’s cooking chamber. As a result, it will need more time to trap the heat, prolonging your smoking session for no reason.
Adding Wood Pieces
If you are obsessed with unique and rich smoky flavors, you should burn wood pieces of your desired flavor during the smoking session.
It gives extraordinary results, especially when using charcoal or offset smoke because it allows you to add wood anytime when smoking a brisket.
The other smokers, like gas and electric ones, also let you add wood chips, but in our opinion, they don’t offer as solid smoky flavors as others. In the end, it depends on personal preferences and expertise.
Smoking Brisket With Spritzing
We recommend you spray your brisket, AKA spritzing, which is a popular technique many Pitmasters and chefs also use while smoking their briskets. It refers to making a liquid with apple juice, beef broth, apple cider vinegar, and other liquids.
This liquid goes in a bottle that you use after 40 to 50 minutes to spray your brisket. It helps in keeping the brisket moist and adds more flavor to it.
This technique is helpful for achieving a flavorful and moist brisket with a more crispy bark.
How Long To Smoke A 10 lb Brisket At Different Temperatures
Below is the chart of brisket smoking duration with different temperature levels. You will be able to smoke it within this time if you are able to maintain the heat and other things.
|Cooking Temperature||Smoking Duration Of 10 lb Brisket|
|200 Degrees||Around 20 hours|
|225 Degrees||15 to 20 hours|
|250 Degrees||10 to 15 hours|
|275 Degrees||5 to 10 hours|
Many BBQ enthusiasts buy a 10 lb brisket because it is considered the perfect size and gives satisfying results if appropriately smoked.
We have shed light on all the key factors that will help you know how long you will need to smoke your brisket and how to achieve perfect smoking results.
Enjoy Smoking Brisket!
Frequently Asked Questions
Should you flip brisket when smoking?
Flipping once or twice when smoking brisket seems to be all right, but flipping it frequently will interrupt the cooking process. As a result, your brisket may not cook evenly and lack to provide the smoky flavors and moisture you were looking for.
What happens if you don’t trim brisket before smoking?
It can create issues if you don’t trim your brisket and start smoking. For example, you will struggle to cook evenly from all sides. Also, the fat can cause flare-ups during the smoking session, which may result in burning the meat and can affect the taste.
How long to smoke a 10 lb brisket at 225?
A 10 lb brisket will need 15 to 20 hours of smoking time to get smoked nicely if the temperature is set to 225 degrees. It is important to note that other factors like the temperature outside and the type of smoker can increase or decrease the smoking duration a little.
How long to smoke a 10 lb brisket at 275?
When you smoke a brisket at 275 degrees, per pound takes 30 minutes to 1 hour of smoking. In this way, you will need to spend around 5 to 10 hours cooking your brisket, assuming you keep the heat consistent.
How many people can a 10 lb brisket feed?
With the 10 lb brisket, you can easily feed a gathering of 10 to 15 people, but it also depends on other factors, like if you are serving other dishes and your guests’ appetites.
Robert Gill, a BBQ enthusiast, and Senior Author at FaveGrills.com bring his extensive knowledge of BBQ equipment and exciting recipes to the team. With his outgoing personality and love for BBQ, Robert plays an essential role in the FaveGrills community, sharing his passion and expertise through informative articles and gear reviews.