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Sliced Smoke Brisket at 180 or 225 on a wooden cutting board, showing a dark, seasoned bark and a juicy pink interior, with garnishes and side dishes in the background.

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

Per 4-oz Serving (Lean Portions)
  • 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, smoked brisket, low and slow, BBQ, weekend grilling, summer cookout, Texas style, holiday meats