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A close-up view of thick-cut smoked brisket slices, revealing a dark, peppery bark and a vibrant pink smoke ring against the moist, tender interior. for Smoke Brisket At 180 Or 225

Smoke Brisket At 180 Or 225 How to Make It Extra Juicy

By Nancy
Planning a BBQ? Know whether to Smoke Brisket At 180 Or 225 and get competition-worthy results at home.
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Prep Time 30 minutes
Cook Time 12 hours
Total Time 12 hours 30 minutes
Course Main Course
Cuisine American, BBQ
Servings 10
Calories 320 kcal

Ingredients
  

  • Whole packer brisket 12-16 lbs recommended
  • Look for good marbling and flexibility
  • Prime grade preferred Choice acceptable
  • Substitutions: Point cut or flat cut for smaller portions
  • Coarse kosher salt – 2 tablespoons
  • Coarse black pepper – 2 tablespoons
  • Garlic powder – 1 tablespoon
  • Onion powder – 1 tablespoon
  • Paprika – 1 tablespoon
  • Brown sugar – 1 tablespoon optional

Instructions
 

Preparation Steps Smoke Brisket at 180°F

  • Trim the brisket, leaving ¼ inch of fat behind.
    Apply the rub – Season generously 2-24 hours before cooking
    Preheat smoker to 180°F
    Prepare wood – Soak chips or fill pellet hopper

The Smoking Process

  • Place brisket fat-side down on grate
    Insert probe thermometer into thickest part
    Maintain 180°F throughout cook
    Every two hours, spritz with beef broth or apple juice.
    Monitor internal temperature – target 165°F for wrapping
    Wrap in foil or butcher paper when bark is set
    Continue cooking until internal temp reaches 203°F
    Rest for 1-2 hours before slicing

Modified Approach for Higher Heat

  • Follow same prep steps as 180°F method
    Preheat smoker to 225°F
    Expect faster cooking – check every hour after hour 4
    Watch for earlier stall – typically around 150-160°F
    Wrap earlier – when bark reaches desired color
    Monitor closely – temperature rises faster after wrapping
    Same target temp: 203°F internal temperature

Key Differences at 225°F

  • More active monitoring required
    Better bark development in shorter time
    Less smoke absorption due to shorter cook time
    More predictable timing for meal planning

Pellet Grill Advantages

  • Consistent temperature control makes both 180°F and 225°F easier to maintain
    Set-and-forget convenience with digital controls
    Even heat distribution reduces hot spots
    Automatic pellet feeding maintains smoke throughout cook

Best Way to Smoke a Brisket on a Pellet Grill

  • Select a temperature of 180°F for optimal flavor and 225°F for effectiveness.
    Preheat properly – allow 15-20 minutes for stabilization
    Use probe thermometer – take advantage of built-in temperature monitoring
    Maintain pellet supply – check hopper every 4-6 hours
    Don’t over-smoke – pellet grills provide consistent smoke without oversmoking

What Temp to Smoke a Brisket on a Pellet Grill

  • 180°F: Best for overnight cooks and maximum smoke flavor
    225°F: Ideal for day cooks and better bark formation
    Never exceed 250°F – higher temps can dry out the meat

How Long to Smoke a Brisket on a Pellet Grill

  • At 180°F: 1-1.5 hours per pound
    At 225°F: 45-60 minutes per pound
    Plan for the stall: Add 3-4 hours to total time regardless of temperature

Notes

Nutrition Facts

  • Calories: 290-320
  • Protein: 28-32g
  • Fat: 18-22g
  • Carbohydrates: 0-2g (from rub)
  • Sodium: 180-220mg
  • Iron: 15% DV
  • Zinc: 35% DV
Keyword Smoke Brisket At 180 Or 225