Texas Style Smoked Beef Brisket isn’t just a recipe; it’s a way to make smoked brisket that melts in your mouth. That’s it! You only need salt, pepper, smoke, and time to make the best beef brisket you’ve ever had.
I totally understand how intimidating it can be to smoke a huge, expensive brisket for the first time. That’s why I’ve tried and tested a lot of different recipes and methods to help you get perfect results every time with a pretty easy process.
Once you try this juicy brisket, you’ll be itching for the next opportunity to smoke another one. If you want to learn how to BBQ (especially brisket), you have to do it yourself. Let’s jump in and give it a try!
Smoking a perfectly cooked brisket is the holy grail of barbecue. When done right this tough cut transforms into fork-tender, smoky perfection after a lengthy low and slow smoke. But judging exactly how long to smoke a massive 15 lb packer brisket can confuse even seasoned pitmasters. Follow this detailed guide for tips to nail smoke time for a big 15 lb brisket every time.
Choosing the Right Size Brisket
For truly Texas-style barbecue, a whole packer brisket is a must. The term “packer” refers to a full brisket with both the flat and the point still attached. These untrimmed briskets typically weigh between 12 to 16 pounds.
Opting for a 15 lb brisket gives you ample meat for a big crowd. Go smaller if feeding less people. Just know that after trimming, a 15 lb brisket loses around 3-4 lbs of fat and deckle.
When selecting your packer, look for good marbling in the flat. Also check that the flat is nice and thick. An evenly shaped brisket cooks more evenly too.
Estimating Smoke Time Based on Size
So how long should you expect to smoke a 15 lb brisket? There are some general time estimates to consider
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1 – 1 1⁄2 hours per pound – The traditional guideline is 1-1 1⁄2 hours of cook time per pound of meat at 225°F.
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15 lbs = 15 – 22 hours – For a 15 lb brisket, total smoke time will be around 15-22 hours following the 1 – 1 1⁄2 hour per lb method.
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Faster at higher heat – Bumping up the heat to 250°F may shave off a few hours But higher heat can dry out the flat
These are very rough estimates. The exact time varies based on many other factors. Don’t rely solely on time.
Key Factors Impacting Total Smoke Time
From the shape of the brisket to weather conditions, many variables affect total smoke time. Here are some of the main factors to keep in mind:
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Ambient temperature – Cold or windy days can extend the cook. High heat speeds it up.
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Altitude – At higher elevations, meat cooks slower. Adjust time accordingly.
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Trim – Excess fat acts as an insulator, slowing cooking. A well trimmed brisket cooks faster.
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Brisket shape – Lopsided briskets take longer than uniform ones. Strive for even shape.
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Resting – Don’t forget to factor in ample resting time after smoking as well.
But most importantly, use a good digital meat thermometer and smoke the brisket until the internal center of the flat reaches 203°F.
Probing for Doneness
Rather than relying just on total smoke time estimates, use an instant read thermometer to monitor the internal temp of the brisket’s thickest section. Signs the brisket is done:
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203°F internal temp – The brisket should reach 203°F at its thickest point for ideal tenderness.
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Probe tender – A probe or toothpick should slide in with little resistance when done.
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Jiggle – Give the brisket a jiggle. It should have a noticeable jiggle from all the rendered fat.
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Bark set – The bark will be nicely browned and set when the brisket is fully cooked.
Don’t worry if your 15 lb brisket finishes faster or slower than expected. Focus on precise temperature rather than just smoke time.
Allowing for Ample Resting Period
Once your brisket reaches 203°F internally, do not skip this critical step. Allowing the brisket to rest gives the juices time to redistribute through the meat. If you slice too soon, the brisket will release all those delicious juices.
After removing from the smoker, allow the brisket to rest:
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Wrap in butcher paper and towels to retain heat.
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Place wrapped brisket in empty cooler and close the lid.
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Let rest for 1-2 hours, and up to 6 hours for maximum tenderness.
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The extended rest makes the brisket ridiculously moist and tender.
Step-By-Step Guide to Smoking a 15 lb Brisket
Follow this timeline for low and slow smoking success with a massive 15 lb packer brisket:
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8am: Trim brisket and apply a generous layer of spice rub. Let sit 30-60 minutes.
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10am: Fire up smoker to 225°F. Add soaked wood chunks. Place brisket fat-side up.
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12pm: Brisket internal temp reaches 165°F. Spritz with apple cider and wrap in butcher paper.
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10pm: Brisket hits 203°F in the thickest part of the flat. Test doneness with probe.
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11pm: Remove brisket from smoker once fully cooked. Allow to rest 10 minutes before wrapping.
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12am: Wrap brisket in butcher paper and towels. Place in cooler to rest 1-2 hrs.
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2am: Unwrap rested brisket. Slice across the grain and serve!
This is just a general timeline. Your exact brisket cook will vary based on many factors. But this guide gives you realistic expectations when smoking a big 15 lb brisket.
Expert Tips for 15 lb Brisket Smoking Success
With these pro tips, you’ll smoke show-stopping brisket every time:
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Select for thickness – Choose a brisket with a nice, thick flat for even cooking.
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Generous rub – Apply a heavy coating of spice rub to form a flavorful bark.
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Wrap at stall – Foil wrap powers through the stall around 160°F.
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Spritz often – Misting with apple juice prevents the brisket from drying out.
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Rest sufficiently – Never omit the resting period. It makes the meat ridiculously juicy.
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Perfect slices – Slice the flat across the grain. Slice the point perpendicular to that.
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Save the drippings – Use the reserved drippings for flavoring beans, sauces, etc.
Troubleshooting Your 15 lb Brisket Smoke
Q: Brisket cooked way faster/slower than expected.
A: Many factors like shape, temp, weather, trim, etc. impact time. Don’t rely solely on time estimates.
Q: Brisket is tough and dry after 15+ hours of smoking.
A: You overcooked it. Don’t let brisket exceed 203°F internal temp.
Q: Brisket stalled and won’t come up to temp.
A: Be patient! Mist with juice and power through stalls. Don’t crank up the heat.
Q: Beautiful smoke ring but still raw inside.
A: Your pit temperature was too high. Smoke low and slow at 225-250°F.
Mouthwatering Ways to Use Leftover Brisket
A properly smoked 15 lb brisket yields abundant leftovers. Try these creative ways to use up leftover brisket:
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Chop or shred brisket for incredible sandwiches and tacos.
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Dice brisket burnt ends and fold into baked beans or mac and cheese.
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Add chopped brisket to chili, posole, or ramen for a protein punch.
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Stuff brisket into omelets, scrambled eggs, or breakfast burritos.
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Toss cubed brisket with barbecue sauce and pile on top of baked potatoes.
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Make epic brisket poutine or nachos loaded with tender smoked meat.
Now that you know what to expect when smoking a big 15 lb brisket, you can look forward to tender, melt-in-your-mouth brisket. Rely more on temperature than time estimates, and you will achieve brisket greatness every single time.
How Long to Smoke a Brisket
I wish I could give you a precise time for smoking, but that’s kind of the fun of BBQ. It’s done when it is done.
I plan to smoke my 12 to 13-pound briskets for 8 hours at 225 degrees F during the first phase. The goal is to reach 165 degrees F. But your brisket will go through a stage where it cools down between 145 and 165 degrees F. This is because liquid evaporating from the brisket’s surface will do this while your grill tries to cook it. The time frame for this part of every brisket I’ve ever cooked is different. It’s called the “stall.” This is where a good internal thermometer comes in.
The second phase (once it’s wrapped in butcher paper), can take anywhere from 5-8 hours. If my brisket is done early, I can always put it in a cooler and let it rest for a while. That’s why I always plan two extra hours for each cook. If it is done late my husband gets hangry.
In the end, your brisket will be fully cooked after 12 to 18 hours, which includes the initial smoke to 165 degrees and the wrapped smoke to 202 degrees Fahrenheit.
How to Smoke a Brisket
Brisket is easy to smoke; it just takes a lot of time. Here are the steps to get the best smoked brisket of your life:
- Select your brisket. I wrote a whole post about how to pick the best brisket in my Brisket 101 post. For starters, you should buy a whole packer brisket that has both the point and flat muscle. The grade of your meat is important; prime beef has more fat marbling. That means it has more flavor and juice than a choice graded brisket! Buy at least half a pound of brisket for each person you’re cooking for.
- Trim the brisket. Some Texans claim they don’t trim at all. At most of the top smokehouses, however, they do trim. For the end result to be good, this step is very important. Spend the 20-30 minutes you need to trim it properly. This post, How To Trim a Brisket, has pics and step-by-step instructions on how to trim your brisket. The video (below the recipe card) also has a sped-up version that will help you see how to trim a brisket.
- Season your brisket. Texas-style food only needs coarse salt and coarse black pepper to season it. The only thing I would change is that I would add garlic powder. If you don’t like garlic, you can leave it out. Not much changes in taste or quality of that delicious smoked beef; it just adds a little more goodness.
- Get Smoking! Use a nice hardwood in your smoker. I used oak as the main wood and cherry as an accent. No matter what kind of smoker you use, the goal is to have steady heat and a steady flow of thin blue smoke.
- Wrap the brisket. I think this is one of the most important steps to getting that super juicy, tender brisket with that killer dark caramelized bark. People have different thoughts on whether to use foil or peach butcher paper, but after years of using foil, I’ve switched to butcher paper for this recipe. The smoke flavor and bark on my briskets have never been better. To wrap the brisket like a present, fold the edges over each other until the whole thing is sealed. Put the brisket back in the smoker with the edges folded down. Keep smoking it at 225 degrees F until the thickest part of it reaches 202 degrees F on the inside (make sure the thermometer is in the meat and not the fat).
- Rest your smoked brisket. DO. NOT. SKIP. THIS. STEP. When you let your brisket rest, many of its hot, bubbly juices can settle down and get back to the meat. It also brings the temperature of your brisket down to just the right level for cutting and serving.
- Slice your brisket. I have a full post about slicing your brisket HERE. For the most tender smoked brisket, you should cut it across the grain. But keep in mind that there are two muscles that overlap and two different grain directions. You can cut the point and flat parts apart and then slice each one against the grain before serving, but that can leave pieces without bark on top. In traditional Texas joints, the brisket is cut down the middle, just touching the flat where the point meets it. The point is then turned 90 degrees and sliced that way, and the flat is finished being sliced the other way. There will be some pieces with uneven grain, but it won’t matter too much if the meat is soft enough.
- Serve your gorgeously smoked brisket. When you order at Texas joints, you can ask for fatty or lean brisket. The point is the fat, and the flat is the lean. I like to show my guests the different types of slices so they can choose their favorite. I like the fatty best, but I always grab a slice of the lean because it tastes so great with smoke! For a more traditional experience, serve on a platter with butcher paper, lots of pickles, white bread, pickled red onions, and pickled jalapenos. Sauce on the side. Always.
Beef Brisket 101 | Fast and Easy way to Smoking a 15 Pound Beef Brisket
FAQ
Is it better to smoke a brisket at 225 or 250?
How many people will a 15 lb brisket feed?
How long does it take to smoke brisket at 225?
How many hours per pound to smoke a brisket?
How many hours per pound to smoke a brisket depends on the temperature of your smoker and the size and weight of the meat. In general, if smoking a brisket at 225, 1.5 to two hours per pound should get you juicy and tender results.
How long does it take to cook a 20 pound brisket?
Smoke a 20 lbs brisket for 12-16 hrs and then rest for at least 1 hour. Our general rule of thumb is to plan on between 30 and 60 minutes per pound when learning how to cook a brisket. For example, a 16-pound brisket cooked at 275 degrees Fahrenheit will take between 10 and 12 hours.
How long to let smoked beef brisket rest?
Don’t skip the rest phase – Letting the meat rest is a crucial step to get the best results, especially when you are making smoked beef brisket. Even though there is no exact time to let the meat rest, I prefer to leave it about 1-2 hours max.
How long does a brisket last after smoking?
Rest your brisket. Plan at least 1 hour after smoking to let your brisket rest. If you place it in an insulated cooler, your finished brisket can hold for hours until you’re ready to serve. Slice and enjoy your beautiful smoked brisket!